Ingredients:

  • 2 cups (190g) rolled oats (not instant)
  • 1 cup (120g) all-purpose flour (or gluten-free blend)
  • 1 tsp (5g) baking powder
  • 1/2 tsp (2.5g) baking soda
  • 1/4 tsp (1.25g) salt
  • 1/2 tsp (2.5g) ground cinnamon
  • 2 ripe bananas, mashed (approximately 1 cup / 240g)
  • 1/2 cup (120ml) milk (dairy or non-dairy)
  • 1/4 cup (60ml) honey or maple syrup
  • 1 large egg
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (60g) creamy peanut butter
  • 1 tbsp (15ml) milk (dairy or non-dairy)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang.
  2. In a large bowl, whisk together the oats, flour, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, mash the bananas. Add the milk, honey/maple syrup, egg, melted butter, and vanilla extract. Whisk until well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined – do not overmix.
  5. In a small bowl, whisk together the peanut butter and milk until smooth and pourable.
  6. Pour the oat mixture into the prepared baking pan and spread evenly. Drizzle the peanut butter mixture over the top. Use a knife or skewer to create swirls.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The top should be lightly golden brown.
  8. Let cool completely in the pan before lifting out using the parchment paper overhang. Cut into 12 bars.