Peanut Butter Banana Chocolate Chip Flapjacks
These chewy, oat-stuffed flapjack bars are loaded with bananas, peanut butter and chocolate chips.
Servings: 16
Equipment
- baking sheet
- parchment paper
- large soup pot
Ingredients
- ½ cup peanut butter
- 3 tablespoon vegan butter
- ¼ cup agave or maple syrup
- 1 teaspoon vanilla extract optional
- 2 large bananas mashed
- 3 tablespoon ground flax seed
- ¼ teaspoon salt
- 1 ⅓ cups rolled oats
- ½ teaspoon ground cinnamon optional
- ⅓ cup vegan chocolate chips optional
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large soup pot over medium heat, met the vegan butter and peanut butter with the agave or maple syrup. Stir until smooth.
- turn heat to low and stir in the vanilla, mashed banana and flax seed. Stir well.
- Turn off heat. Fold in the salt, oats and cinnamon. Gently fold in about half of the chocolate chips -- note, they will melt a bit because the mixture is warm. If you don't want your chips melted, you can simply add them on top of the bars.
- Pour the mixture onto your parchment paper. Use about half of a small baking sheet to spread the bars. Tip: Press down on the mixture by folding over the parchment paper and flattening. This will create a smooth surface. The bars should be pressed to about ¼ - ½ inch thick.
- Sprinkle remaining chocolate chips over top the bars.
- Bake at 350 for 15 minutes.
- Allow the flapjacks to cool for at least ten minutes before slicing and serving warm. Or fully cool and serve at room temperature or chilled. Stor in the fridge or freezer.
Nutrition Estimate
Calories: 122kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 148mg | Fiber: 2g | Sugar: 5g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg