June 2 2017
This chia oatmeal snack is a substantial–and healthy–option for athletes preparing for a long run or intense workout.
This recipe is quick and easy to make—plus all the ingredients should already be in your pantry. It’s pretty much your morning oats all rolled into a moist, fruit-sweetened peanut butter banana bread. You can also make this recipe as muffins and freeze them, which is perfect for portion control and when you’re on the go in the morning.
4 cups old-fashioned oats, divided
1/2 cup flaxseed meal (or chia seeds)
1 tsp. baking powder
1 tsp. ground cinnamon
1 1/2–2 cups dates depending on how sweet you like it (soaked in hot water for about 15–20 minutes to soften)
3 ripe bananas
1/2 cup peanut butter (or other nut butter)
2 Tbsp. coconut oil, melted
2 cups unsweetened almond milk
1 Tbsp. vanilla extract
1 cup vegan chocolate chips
Banana slices to top with, and sprinkle of oats (optional)
Preheat oven to 350 degrees. Spray loaf pan with baking spray and set aside. Blend 3 cups oats in your food processor until flour is achieved. Stir in flaxseed, baking powder and cinnamon. Remove dates from hot water and add to food processor with dry ingredients, bananas, peanut butter, coconut oil, almond milk and vanilla. Blend until combined. Fold in remaining 1 cup oats and chips. Pour batter into prepared pan. Place banana slices on top, and sprinkle with oats. Bake 35–40 minutes or until a toothpick inserted comes out clean.
More Banana-Centric Recipes:
These Banana Oat Nut Bars Make The Perfect Pocket Fuel
We’re Currently Obsessed With This DIY Banana Ice Cream