Ingredients:

  • 1.5 cups (150g) rolled oats
  • 1 cup (175g) pitted Medjool dates, packed
  • 2 medium (225g) overripe bananas, mashed
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (65g) raw walnuts
  • 1 tsp (2g) ground cinnamon
  • 2 tbsp (30ml) melted coconut oil
  • 1/4 cup (35g) dark chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Pulse rolled oats in a food processor until coarse and flour-like. Add pitted dates, mashed bananas, vanilla, salt, and melted coconut oil; blend on high for 30–60 seconds until a thick, sticky dough forms.
  3. Transfer the dough to a bowl and fold in chopped walnuts and cinnamon by hand. Stir in dark chocolate chips or hemp hearts if using.
  4. Press the mixture firmly into the prepared pan, flattening the top with a spoon or parchment paper. Bake for 20 minutes until edges are golden brown and the top is set.
  5. Allow bars to cool completely in the pan for 20 minutes before lifting out via the parchment handles and slicing into 25 equal rectangles.