Ingredients

• ½ cup Natural Peanut Butter (unsalted, unsweetened) (130 g)
• ½ cup ripe Banana, mashed (120 g)
• ¼ cup melted Coconut Oil or Butter (55 g)
• 1 Egg (50 g)
• 1 cup finely grated Carrot, lightly packed (100 g)
• 2–4 Tbsp Honey, Maple Syrup or Brown Sugar (30–50 g)
• 1 tsp Vanilla Extract
• 1 ½ cups Old-Fashioned Rolled Oats (150 g)
• ¾ cup Organic Unbleached White All-Purpose Flour (90 g) or Oat Flour (75 g)
• 3 Tbsp Organic Flaxseed Meal (20 g)
• 1 tsp Baking Powder (4 g)
• ½ tsp Baking Soda (3 g)
• ½ tsp fine Salt (3 g)
• ½ tsp ground Cinnamon, optional (1 g)
• ½ cup Chocolate Chips, optional (90 g)

Instructions

1. Preheat oven to 350°F. Line an 8 x 8-inch baking pan with parchment.

2. In a large bowl, whisk together peanut butter, banana, melted coconut oil, egg, carrot, sweetener and vanilla until smooth.

3. Stir in oats, flour, flaxseed meal, baking powder, baking soda, salt and cinnamon until combined. Fold in chocolate chips.

4. Spread batter in prepared pan. Bake 30–35 minutes, until top is set and lightly golden.

5. Cool completely, then slice into squares. Store in an airtight container at room temperature for up to 5 days.