WHAT’S INSIDE:

Greek yogurt - to make these bars higher in protein, we’re using Greek yogurt in place of what would typically be sour cream or milk. Greek yogurt lends a creamy richness, and a subtle tang, to these bars while bumping up the protein content!
almond butter - don’t get me wrong, I love traditional butter, but we’re replacing it with almond butter in this recipe to aid in that higher protein content! opt for the creamiest, smoothest almond butter you can find with no added sweeteners or oils.
maple syrup - because who doesn’t love a little maple flavor? maple syrup is my favorite minimally processed sweetener because of the distinct flavor and the thin texture makes it easy to work with. always look for pure maple syrup!
old-fashioned rolled oats - you might be surprised to hear that oats are pretty high in protein! for a grain, that is. just 1/2 cup gives you 5g of protein along with 4g of fiber! I love the texture of old-fashioned rolled oats - they are the heartiest (behind steel-cut) and absorb liquid well, making them great for healthier baking.
almond flour - I’ve slowly developed a love for almond flour over the years. there are certain recipes it’s perfect for, and certain recipes it should stay far away from. this recipe is the former - almond flour keeps these bars lower in carbohydrates, making them great for a mid-day pick-me-up with no sugar crash to follow.
blueberries - the best and most beautiful berry! it pairs perfectly with the maple-almond flavors and little bursts of chocolate in these bars.
dark chocolate chips - essential.

RECIPE

½ cup plain 0% greek yogurt
½ cup natural almond butter
⅓ cup pure maple syrup
2 eggs
1 tsp vanilla extract
1 ½ cups old-fashioned rolled oats
⅔ cup almond flour
1 tsp baking soda
¾ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
Pinch of nutmeg
½ cup frozen blueberries
⅓ cup dark chocolate chips

Preheat the oven to 350F and line an 8x8 baking dish with parchment paper.
In a small bowl, whisk together the yogurt, almond butter, maple syrup, eggs, and vanilla extract.
In a large bowl, stir together the oats, almond flour, baking soda, salt, and spices. Sprinkle a pinch of almond flour over the blueberries and stir to coat - this helps the blueberries stay suspended in the batter instead of sinking to the bottom of the dish while baking. Add the blueberries and chocolate chips and stir until just combined.
Transfer the batter to the baking dish and spread into an even layer. Bake for 26-28 minutes, or until the edges are just golden and a toothpick poked through the center comes out mostly clean.
Cool for 30 minutes before slicing into 16 bars (4x4). Enjoy!
Store leftovers in an airtight container in the fridge for up to 10 days, or in the freezer for up to 1 month. At room temperature, they will stay good for up to 3 days.

WHAT’S INSIDE:

banana - extra ripe bananas give so much to these delicious cookies: sweetness, texture, potassium, and a little fiber. make sure the bananas you use have tons of brown spots on them and are soft to the touch!
maple syrup - I oped for maple syrup here for a minimally processed sugar with rich maple flavor, but honey works, too. we’re keeping the sugar to a minimum in this recipe to bring out the beautiful flavors of all the other ingredients, and to keep the carbohydrate and sugar content low.
butter - butter! I’m a big fan, especially when it’s browned. browned butter gives an incredible warm, rich, nutty flavor to these cookies. the browned butter is really the main character here, but you can sub coconut oil or nut butter if needed.
rolled oats - because oatmeal cookies are better than oatmeal-less cookies. no questions asked. oats are a great minimally processed source of fiber, B vitamins, and protein (yes, really!).
whole-wheat pastry flour - I used this because it was what I had on hand. it’s half whole-wheat flour, half all-purpose flour. feel free to sub 100% of one or the other, just keep an eye on the texture of the finished dough. if you’re going 100% whole-wheat, you may need less flour. if you’re going 100% all-purpose, you may need a bit more.
chia seeds - rich in omega-3 fatty acids, antioxidants, fiber, magnesium, B vitamins, and more, these little seeds pack a punch! I love them in this recipe because they add a little crunch, and help to hold the cookie together.
dates - the raisin’s hotter, healthier twin sister. kidding, mostly. but seriously dates are SO GOOD. they’re ugly, I know, but they’re soft and sweet and caramelly, and packed with fiber, potassium, iron, and more!
chocolate chips - no explanation or justification needed.

RECIPE:

2 extra ripe bananas, mashed
1 extra large egg
½ cup butter
¼ cup maple syrup or honey
1 tsp vanilla extract
1 ½ cup rolled oats
1 cup whole-wheat pastry flour
3 tbsp chia seeds
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
Pinch of ginger
4 medjool dates, pitted, finely chopped
½ cup dark chocolate chips

Start by browning the butter. In a small saucepan over medium-low heat, melt the butter and stir gently. Keep an eye on it, as this process can happen quickly. You’ll notice the butter start to foam, and turn from a pale yellow, to golden, to amber. Stir consistently to pick up the brown bits from the bottom of the pan. Once the majority of the butter is an amber color, immediately turn off the heat and pour the butter into a bowl and cool completely.
In a large mixing bowl, combine the mashed bananas with the egg, maple syrup, and vanilla extract. Add the cooled butter and mix until combined. Set aside.
In a separate bowl, stir together the dry ingredients: the oats, flour, baking soda, salt, and spices. Next, add the chopped dates and stir to coat in the dry ingredients (essential to prevent sticking).
Fold the dry ingredients to the wet in two batches. Add the chocolate chips and stir until just combined. Cover and refrigerate for at least 30 minutes.
When ready to bake, preheat the oven to 350F and line a baking sheet with parchment paper. Use a small cookie scooper to scoop the dough onto the sheet, 10-12 per batch. Bake for 11-13 minutes and cool completely before removing from the sheet. They will continue to bake on the sheet after being removed from the oven, so they need to stay for a few extra minutes.
While they cool, place a few extra chocolate chips on top of each cookie, if desired!
Enjoy! Store leftovers in an airtight container in the fridge for up to 10 days. If you keep them at room temp, they will only last for up to a few days.