BASE LAYER
1 ripe banana, mashed
1/4 cup brown rice syrup (or maple syrup/agave nectar)
1 tablespoon unsweetened applesauce
1 tablespoon unrefined coconut oil (not melted)
1 1/2 teaspoon vanilla extract
2 cups gluten-free rolled oats
1 scoop plant-based protein powder
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
TOPPING:
1/2 cup gluten-free rolled oats
2 tablespoons hemp seeds
1/4 teaspoon ground cinnamon
2 tablespoons brown rice syrup (or maple syrup/agave nectar)
2 tablespoons fresh lemon juice (about 1/2 lemon)
1/2 Cup Wild Blueberry with Limoncello Jam
1/4 cup of Blueberries
1/4 cup crushed almonds (or any nut).
INSTRUCTIONS:
Heat oven to 350 degrees F. Line a 9x9in square pan with parchment paper and lightly grease with nonstick spray or coconut oil.
Using a hand mixer, mix the banana, brown rice syrup, applesauce, coconut oil, and vanilla extract in a mixing bowl until smooth. Mix in the oats, protein powder, cinnamon, and salt until well combined. The mixture will be wet. Transfer the base layer to the square pan. Smooth it out with a spatula and press down evenly. Bake for 9-11 minutes.
In the same mixing bowl, combine all the ingredients for the topping layer until well combined. Remove the pan from the oven.
Pour the delicious topping layer over and spread it out evenly, pressing it down into the base layer with a spatula. Bake for an additional 15 minutes. Allow the bars to cool and set for 15-20 minutes before slicing the squares. Once you taste these homemade protein bars, you'll never want to go back to store-bought ones. Store in refrigerator.