Description
These healthy oatmeal cookie bars are soft, chewy, and naturally sweetened with banana and maple syrup. Packed with oats and melty chocolate chips, they make a satisfying snack or wholesome dessert.
Ingredients
- 2.5 cups oats
- 1/4 cup unflavoured collagen powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 1/2 cup milk
- 1 medium ripe banana (mashed)
- 2 tablespoons coconut oil (softened)
- 1 egg
- 1/2 tablespoon vanilla extract
- 1/3 cup chocolate chips (plus more for sprinkling)
- 1/3 cup crushed Oreo crumbs (optional)
Instructions
- Preheat the oven to 350°F and line a 9×9-inch square baking dish with parchment paper.
- In a high-powered blender or food processor, combine oats, collagen powder, baking soda, salt, maple syrup, milk, mashed banana, coconut oil, egg, and vanilla extract. Blend until a smooth batter forms.
- Pour the batter into the prepared baking dish. Sprinkle in the chocolate chips and crushed Oreo crumbs, then gently fold them into the batter with a spatula.
- Top with additional chocolate chips if desired.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely before slicing into 16 bars and serving.
Notes
- You can substitute the collagen powder with vanilla protein powder or additional oat flour.
- For a vegan version, replace the egg with a flax egg and use dairy-free milk and chocolate chips.
- Add chopped nuts or dried fruit for extra texture and flavor.
- Store the bars in an airtight container at room temperature for 2 days or refrigerate for up to 1 week.
- These bars freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 135 kcal
- Sugar: 6 g
- Sodium: 95 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 12 mg
