Peanut Butter Banana Chocolate Chip Oatmeal Bars

2 large bananas, very ripe
1/2 cup creamy or crunchy peanut butter
1/2 cup applesauce, unsweetened
1/2 cup 1% Milk
1/4 cup brown sugar, packed
3 cups old-fashioned rolled oats
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon, ground
2 tsp vanilla extract
1 cup mini or regular chocolate chips, reserve some to sprinkle on top

Notes
Freezing Instructions: Freeze squares in single layers between sheets of parchment paper in a freezer-friendly container for up to 3 months. Thaw overnight in the refrigerator.

Peanut Butter: You can use any nut butter (peanut, almond, cashew) you want– natural, homemade, or processed.

Applesauce: I used to make these bars with 1 egg instead of the applesauce, but love their flavor with applesauce a bit better. You can, of course, use an egg instead or even use a flax egg substitute. Flax egg = mix 1 Tbsp ground flax with 3 Tbsp warm water and let it sit for 10 minutes while it “gels” up. Use the “flax gel” as a replacement for the applesauce/egg.

Oats: Use certified gluten free oats to ensure the bars are gluten free.

Chocolate Chips: You can skip the chocolate chips or replace with peanut butter chips, chopped nuts, or raisins. Or use a combination of any of those add-ins.

Vegan: Use dairy-free chocolate chips and nondairy milk to ensure the bars are vegan.

Gluten Free: Make sure your oats are certified gluten free to ensure these bars are gluten free.

1. Preheat oven to 350°F (177°C). Line a 8-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.

2. In a large bowl or in the bowl of your stand mixer (or hand mixer), mash the bananas. On medium speed, beat or whisk in the remaining ingredients in the order listed. Batter will be a little thick, but still pourable.

3. Pour/spoon the mixture evenly into the prepared pan. Sprinkle chocolate chips on top. Bake for 25-28 minutes or until the center is set (it will still look relatively soft!).

4. Remove from the oven and cool in the pan at room temperature for 30-60 minutes. After that, place the pan in the refrigerator for 1 hour until chilled. The bars are difficult to cut if they haven’t been chilled.

5. Remove bars from the pan using the overhang on the sides then cut into bars. (Note: the parchment paper is always a little moist from soaking up some moisture from the bars.)
*Optional: drizzle melted peanut butter over each

6. Cover leftover bars tightly and store in the refrigerator for up to 10 days.