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One of our employees found this recipe on Pinterest, originally from http://www.bakerbettie.com and modified a few things. Of course we had to add some olive oil to it! This recipe is gluten free and vegan, too!

Ingredients:

– 2 1/2 cups gluten free rolled oatsDSC_0668-770x550
– 1 cup mashed ripe bananas (2-3 bananas)
– 1/2 cup peanut butter
– 1 tbs brown sugar
– 1 tbs honey
– 2 tbs SOOC Butter EVOO
– 1/2 tsp cinnamon
– 2 tsp baking powder
– Almond milk or water (if needed)
– 3/4 cup chocolate chips
– Rice flour to coat pan

Directions:

1. Preheat oven to 350 degrees.
2. Pulse rolled oats in a food processor or blender until a flour-like consistency.
3. Combine the rest of the ingredients to the blender or mixing bowl, except the chocolate chips. Save one tablespoon of butter EVOO to grease the pan. Blend or mix until consistent and thick. Almond milk or water may be added if the mixture is too dry. The batter should be thick, but not crumbly!
4. Fold chocolate chips into the mixture.
5. Use the remaining tablespoon of butter EVOO to grease a 9×5 pan. Sprinkle rice flour into the pan and shake to coat the pan evenly. Dump out the remaining flour.
6. Pour the batter into the pan and spread evenly. Top with chocolate chips, if desired.
7. Bake for 30 minutes, or until toothpick comes out clean.
You can also substitute SOOC Butter EVOO with SOOC Butternut squash seed oil for a richer flavor!

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