Pumpkin Flaxseed Chocolate Breakfast Bars

Step 1

Preheat your oven to 350 degrees and spray and line an 11x7 baking dish with parchment paper.

Step 2

Using a food processor, pulse together the rolled oats until ground. They do not have to be ground fine; it's ok to keep some texture. Remove from the food processor and into a mixing bowl. Add in the baking powder, baking soda, salt, flaxseed meal and cinnamon. Mix together and set aside.

Step 3

Using a separate large mixing bowl, mash the bananas with a fork (it doesn't have to be completely smooth) and add in the vanilla, pumpkin, maple syrup and peanut butter. Mix until combined and somewhat smooth.

Step 4

Add the dry ingredients into the wet and mix, using a rubber spatula, until combined. Fold in the chocolate chips.

Step 5

Carefully pour the mixture into the prepared baking pan and spread so it's smooth. Sprinkle on a handful of extra chocolate chips and some sliced almonds. Bake for about 30 minutes, or until a tester inserted comes out clean. Allow to cool before cutting into squares.