2scoopscollagen protein (~20g)(sub protein powder of choice)
½cupchocolate chips(sub cacao nibs or dried fruit if making vegan)
¼cupfinely chopped walnutsoptional
Preheat oven to 350ºF and line an 8x8" baking dish with parchment paper.
Place bananas in a mixing bowl and use a fork to throughly mash. Once pureed, stir in peanut butter, maple syrup, coconut oil, and vanilla.
Add rolled oats, collagen or protein powder, chocolate chips, walnuts (if using), and salt; stir to combine.
Pour mixture into prepared baking dish and transfer to the oven. Bake for 23 to 25 minutes, or until set. Remove from the oven and let cool in the pan for 30 minutes. Use the parchment paper to lift the bars out of the pan and let cool completely before slicing into.
Once cooled, slice into 10 bars. (I also like sprinkling some flaky salt overtop, however this is totally optional!)
STORING: Place bars in an airtight Tupperware container and store in the refrigerator or at room temperature. I personally love them both ways, however they do tend to dry out more in the fridge. Either way, they will last 4 to 5 days if properly stored.FREEZING: Let the bars cool to room temperature before wrapping each square in plastic wrap. Place the bars in an airtight container and store in the freezer for up to 3 months. To reheat: remove the plastic wrap and warm on a microwave-safe plate for 30-60 seconds.