8 servings
Ingredients:
2 cups uncooked rolled oats
1/4 cup unsweetened cocoa
1/4 cup splenda
1 tbsp espresso powder
1 tsp baking powder
1/2 tsp table salt
3 medium bananas, ripe and mashed
2 eggs
1/4 cup plain unsweetened almond milk
1 tsp vanilla extract
59 gm lily's chocolate chips
Directions:
Preheat the oven to 350F. Spray 8 wells of a 12 well bar pan and set aside.
In a medium bowl combine the oats, cocoa, splenda, espresso powder, baking powder and salt. Mix and set aside.
In another medium bowl combine the mashed bananas, eggs, milk and vanilla extract. Mix well.
Add the wet ingredients to the dry and mix until well combined. Fold in the chocolate chips. Let the mixture sit 10 minutes to soften up the oats.
Divide the batter evenly (4 tbsp) into the prepared 8 wells.
Bake for 25-30 minutes or until an inserted toothpick comes out clean.
Remove from oven and let cool before removing.
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