Ingredients
- cooking spray
- 1 ½ cups quick-cooking oats
- ¼ cup wheat germ
- ¼ cup ground flaxseed
- 2 tablespoons vanilla-flavored hemp protein powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 bananas
- ¼ cup peanut butter (such as Jif®)
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ¼ cup natural peanut butter, or to taste
Directions
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Preheat oven to 375 degrees F (190 degrees C). Line an 8×8-inch baking dish with aluminum foil, letting foil hang down over the sides of the pan; spray pan with cooking spray.
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Stir oats, wheat germ, flax seed, protein powder, cinnamon, and salt together in a bowl. Mash bananas in a separate large bowl and stir 1/4 cup Jif® peanut butter, honey, and vanilla extract into bananas, mixing well. Stir dry ingredients into banana mixture and spread into the prepared baking dish.
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Bake in the preheated oven for 20 minutes. Spread 1/4 cup natural peanut butter over top.
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Continue baking until lightly browned on the edges and set, 10 more minutes. Let cool in the pan and lift bars onto a work surface using aluminum foil as handles. Cut into bars, wrap in plastic wrap, and store in refrigerator.
Cook’s Note
You can use any type of protein powder. I use hemp because it is high-fiber. If you use a very sweet powder, I’d suggest lowering the amount of honey. I typically use a brand-name peanut butter (such as Jiff) inside the bars and an all-natural peanut butter to spread on top. After they are cooled, I cut them into individual servings and cover them in plastic wrap for a grab-and-go breakfast.
Nutrition Facts (per serving)
| 169 | Calories |
| 8g | Fat |
| 21g | Carbs |
| 6g | Protein |
