Maple-Cinnamon Oatmeal Breakfast Bars

Friends, we’re in serious “April showers bring May flowers” mode over here. I was waiting to pick Lincoln up outside his classroom the other day and a fellow Mom who is new to the state asked me, “is it always like this here??” I could see the terror in her eyes. Soggy, grey, and blustery has been the weather du jour for the better part of the month, and we’re all not so patiently waiting for the summer sun to start shining on the reg.

Ingredients

• 2-1/2 cups certified gluten-free old fashioned oats, divided
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk, any kind
• 1/2 cup mashed banana (roughly 1 large banana)
• 1/4 cup + 2 Tablespoons pure maple syrup (not pancake syrup)
• 1/4 cup coconut oil, melted
• 1 egg
• 1 teaspoon vanilla
• 1/3 cup pecan halves, roughly chopped

Directions

1. Preheat oven to 350 degrees then spray an 8x8" baking pan with nonstick spray and set aside.
2. Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
3. Add milk, mashed banana, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, cinnamon, baking powder, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
4. For full instructons : iowagirleats.com

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