YIELD: 12 Bars
TIME: 30 Minutes
Ingredients
1 3/4 cups oat flour (tip: process whole oats in a food processor until finely ground)⠀
2 tablespoons of brown sugar⠀
1 tablespoon of baking powder⠀
2 teaspoons of cinnamon
1/4 teaspoon nutmeg⠀
1/4 teaspoon salt⠀
1/2 cup mashed ripe banana (about one, medium banana)
3/4 cup Kite Hill Plain Unsweetened Almond Milk Yogurt
2 tablespoons of melted coconut oil⠀
1 teaspoon of almond extract⠀
½ cup dried cherries, chopped
¼ cup sweetened coconut (optional)
Method
Step 1.
Preheat oven to 425˚F.⠀
Step 2.
Combine oat flour, brown sugar, baking powder, cinnamon, nutmeg and salt in a large bowl. Stir until combined.
Step 3.
In a medium-sized bowl, combine mashed banana, Kite Hill plain, unsweetened yogurt, coconut oil and almond extract. Stir until combined.⠀
Step 4.
Add wet banana mixture to dry ingredients. Stir until just combined. Stir in cherries and coconut (if desired).⠀
Step 5.
Line a square baking pan with parchment paper. Pour oat mixture into pan and use a spatula to spread evenly. Bake in oven for about 15 minutes.⠀
Step 6.
Remove and let cool on a wire rack for five minutes. Use a sharp knife to cut into squares.
Step 7.
Enjoy warm or store in an air-tight container (store in the refrigerator for optimal freshness).⠀This recipe uses:
Kite Hill Plain Unsweetened Almond Milk Yogurt
