These are a go to breakfast, snack or pre/post workout treat for me. They are so easy to throw together and you can change them up however you like. I have shared these with most of my guests (I’m bad about breakfast…) and I’ve had dozens of requests for the recipe. I’ve been making these for years and they are slightly different each time. I finally just finished another batch so I think I can now share a “recipe” with everyone.

Start with some overripe bananas. I’m talking black, but not quite moldy.. those are how I like them for recipes like this. I used about 7 large ones in this batch. Next, I add peanut butter. You can use whatever your preference is. I prefer an all natural organic peanut butter and the one we happened to have opened at this time was the Sprouts brand (creamy, unsalted and unsweetened). Picture is deceiving.. I’d say there are about 3 tablespoons of peanut butter in this particular batch. Then, I add in some honey (you could substitute pure maple syrup or agave if you choose). I like to add the local, all natural honey where I can as I suffer from allergies and am told it’s supposed to help! I added probably 3 tablespoons give or take of the honey as well. Mix together well – a spoon should work fine. It should look something like this..

Easy enough so far, right? Next, I throw in some shredded coconut (about 1/4 cup), some sprouted rolled oats (I love the One Degree brand) – probably about a cup or more of the oats. I’m not a big sweets person or chocolate for that matter so I need something tangy and chewy to add. This is where I add my dried cranberries. In this batch I added about 3/4 cup. Often I would throw in some sort of crunchy granola. I didn’t have any on hand so I decided to leave out this time. Last two ingredients I add are chocolate chips (either dark chocolate or semi-sweet) and chocolate protein powder. About 3/4 cup of the chocolate chips and your protein powder really depends on what kind you are using. I prefer the Orgain Organic and use their creamy chocolate fudge for this (there are no added sugars which is important to me). I kept adding until my consistency and taste were ok without overdoing it – my guess is about a cup.

Here is what it looks like after you have everything mixed up. This batch is slightly thin, but will be ok – thicker is ok as well – which it would be if you added granola.

Next – line a muffin tin with some paper cupcake liners. This is important.. it won’t work if you just dump into an empty muffin tin. Also, if you don’t have a muffin tin or don’t have enough you can just use any baking dish that is freezer safe and place your liners in that. See examples below.

Place these in the freezer overnight or until hard. Pop the bars out of the liners into a ziplock bag and store in the freezer until ready to enjoy. If they were a thinner consistency when you put in the freezer keep in mind they will melt faster. These are great in the summer time, after a workout or just anytime in Arizona!

I hope you enjoy these as much we do. Let me know if you come up with any additional ingredients that we need to try!

A few suggestions are: any other dried fruits, including raisins if you don’t like dried cranberries or want sweeter. If you are looking for some extra fiber you could add some wheat bran. Any nuts that you like: almonds, pecans, walnuts.