High Protein Banana Oat Bars



Is there anything better than baking on a rainy Sunday?

I actually don't think there is.

Over the weekend I decided to spend a day baking to help ease the gloom of Sydney's impending winter season. Kevin requested that I bake something that's high in protein because heaven forbid he loose any more muscle mass. So I started researching high protein baked treats, and by the time I effed up twice, I finally got this one right. Cakey in texture and nutty in taste, these baked bars of high protein deliciousness yielded 10 decent portions.

PS: if you use a gluten/dairy free protein powder and rolled oats, they're good for those of us with allergies. Enjoy!

High Protein Banana Oat Bars

You will need: 1/2 cup of almond meal 1 1/2 cups of gluten free rolled oats 1 cup of chocolate protein shake powder (use a dairy free or gluten free type if you wish) 1/2 cup of unsweetened shaved or desiccated coconut 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 2 tablespoons coconut oil 2 tablespoons of peanut butter 2 mashed bananas 1/2 cup of pure maple syrup 2 eggs (or replace with a little extra banana to keep the recipe vegan) 1/2 cup of Almond Breeze Unsweetened Almond Milk

Preheat fan forced oven to 150 degrees C

In a bowl combine the dry ingredients and mix well.

Add the wet ingredients and mix with a wooden spoon until properly combined.

Pour the batter into a sprayed and  lined 8" square cake tin. Sprinkle about 2 tablespoons of dry oats over the top of the batter.

Bake for approximately 35 minutes or until a skewer inserted into centre of cake comes out clean.

Rest cake in pan for 10 minutes. Turn out onto a wire rack, and cool. Or if you're anything like me, don't wait and have a nibble while they're hot. Yummericious!