I've found it's best to wrap the squares in plastic wrap and store them in a Ziplock bag or storage container in the fridge. They'll last for about one week. If you want to save some for later, wrap them up the same way and place them in the freezer. I froze a few last time and they tasted just fine after letting them thaw.
- 1 cup old fashioned rolled oats
1 cup oat flour
1/3 cup protein powder (I used vanilla brown rice protein powder)
1 T chia seeds (optional)
1 t cinnamon
pinch of sea salt
2 medium ripe bananas, mashed
3 egg whites
1/2 cup unsweetened vanilla almond milk
2 T smooth natural peanut butter (or almond butter)
1/2 T honey
5 drops of liquid stevia (or 1 T more of honey)
1 t vanilla
1/4 cup carob chips (or chocolate chips)
- Preheat oven to 350° F.
- In a bowl combine all dry ingredients: oats, oat flour, protein powder, chia seeds, cinnamon, and salt.
- In a large bowl combine all wet ingredients: bananas, egg whites, almond milk, peanut butter, honey, liquid stevia, and vanilla.
- Slowly pour and stir the dry ingredients into the wet ingredients until everything is well mixed, then gently stir in the carob chips.
- Pour the batter into a greased 8 x 5 in. or 8 x 8 in. baking dish.
- Bake for 15-20 minutes; remove from oven and cool for 15-20 minutes. Note: A cake tester may not come out completely clean because of the melted carob chips.
- Cut into 8 squares and enjoy.
- Other, Snacks
- North American