1 ½ cups quick cooking oats
1 tsp baking powder
½ tsp sea salt
1 tsp ground cinnamon
2 overripe bananas mashed
¼ cup creamy organic almond butter
1 tsp vanilla extract
1 tblsp pure maple syrup (optional)
1 large organic egg lightly beaten (Vegan: 1 TBS ground chia seeds mixed with 2 ½ TBS hot water)
¾ cup unsweetened vanilla almond milk
sprinkle of ground flax & hemp seed
Preheat oven to 350 degrees F. Grease a 9x9" square baking pan and set aside.
For Vegan Version: Mix 1 TBS ground chia seeds with 2 ½ TBS hot water. Set aside.
In a small bowl mix together the quick cooking oats, baking powder, sea salt, ground cinnamon and flax/hemp. Set aside.
In a large bowl mix mashed banana and almond butter together until combined.
Add in the vanilla extract, maple syrup and chia seed mixture or egg. Mix until combined.
Add the almond milk and stir until batter is homogenous.
Add dry ingredients to wet ingredients and mix thoroughly.
Pour the mixture into a lightly greased 9x9" baking pan.
Bake at 350 degrees for 25 minutes. Or until the top slightly springs back when touched and the edges are just barely brown!
Cut into squares and enjoy!
Store in refrigerator, reheat in microwave or enjoy cold!