Ingredients
Servings: ￩￫
| 1 | cup oat flour |
| .5 | cup whey protein powder (optional, add 1/4 cup more oat flour and 1/4 cup more rolled oats if omitting) |
| .75 | cup old-fashioned rolled oats |
| 1 | tsp baking powder |
| .5 | tsp baking soda |
| .5 | tsp salt |
| .25 | cup turbinado sugar |
| .25 | cup coconut oil |
| .5 | cup unsweetened almond milk |
| .3 | cup peanut butter |
| 1 | tsp vanilla extract |
| 2 | medium bananas, cut into small pieces |
| .3 | cup dark chocolate chunks, 62% cacao |
| .25 | cup dried currants |
Instructions
Please note, this recipe is best when baked at 6,200′ altitude. If you live at a lower elevation, particularly below 3,000′ you will need to decrease the flour (or increase liquids) and shorten baking times.
Preheat oven to 350 degrees.
Mix all of the dry ingredients in a bowl, set aside. Mix all of the wet ingredients in a bowl. Combine dry into wet ingredients and mix until combined. Add banana and mix well (mix less if you prefer chunky banana pieces). Fold in chocolate chips and currants.
Drop by the rounded tablespoon onto parchment-lined baking sheets. Cook for 13 minutes or until lightly brown on top. Cool on wire rack. Store two-three in snack baggies for a grab-n-go, pre, or post workout snack.
