Ingredients
- 1½ cups rolled oats
- ¾ cup sourdough discard
- ½ cup nut butter (peanut, almond, or cashew)
- ¼ cup honey or maple syrup
- 2 ripe bananas, mashed
- 2 tablespoons chia or flax seeds
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup chopped trail mix (dried fruit, seeds, dark chocolate chips, etc.)
Instructions
- Preheat oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, mix mashed bananas, nut butter, honey (or maple syrup), sourdough discard, vanilla, and salt until smooth.
- Stir in oats, seeds, cinnamon, and chopped trail mix until fully combined.
- Spread mixture evenly into the prepared pan and press down firmly.
- Bake for 25–30 minutes or until set and lightly golden on the edges.
- Cool completely in the pan, then slice into bars.
Notes
Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze for longer storage. Great for lunchboxes, pre-workout snacks, or breakfast on the go.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baked
- Cuisine: American
- Diet: Vegetarian