Easy Baker: Better Oatmeal Bars

January 2024 update: 

Please note that many posts in this blog are a record of a person with multiple eating disorders who sought questionable care, was excited about dangerous lifestyle choices, and believed in achieving absolute health through eating (which is something that cannot be done and is often more detrimental to one's overall health).

I do not recommend following any posted advice or using the person I was in these posts as an example for anything related to food. If you're experiencing issues related to food and feel yourself in the grip of diet culture, I suggest seeking care from a counselor who focuses on eating disorders and, in the meantime, gently challenging preconceived notions of health and wellness through your media choices. A favorite of mine and a pillar of my treatment these days is the podcast Maintenance Phase.
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Original post:

All right. Here I am, baker extraordinaire, for an encore of my single crowning achievement, the easy homemade oatmeal protein bars. To be honest, this revised recipe is much tastier than the original (and it's rather simpler to boot).

These bars are quick and nutritious and oh-so-gentle for most digestive tracts. They're the ideal flare food for me (Crohn's flare, that is...more on that in a later post) and acceptable for a whole host of dietary restrictions that you might happen to be saddled with. Furthermore, they're cheaper and less processed than many bars you'd find in the store, and they're perfect for breakfast, snacks, energy boosts between or after workouts, even dessert. They're a bit like cookies.

Seven keys to snack happiness.

Ingredients (makes 6 servings):

• 1-1/2 cups rolled oats
• 3 ripe bananas
• 2 Tbsp. vegan protein powder (any kind of protein powder here)
• 4 Tbsp. almond butter (allergic to nuts? Try an extra banana)
• 1 Tbsp. cacao powder (I'd say "optional," but...chocolate!)
• 2 Tbsp. non-dairy chocolate chips (also technically optional)
• 1/2 tsp. cinnamon
• (optional) nuts, seeds, dried fruit

Mmm, gooey.

1. Use a masher or sturdy spoon to mash the bananas. 
2. Mix in the almond butter.
3. Pour the powders into the bowl and mix gently.
4. Mix in the rolled oats and chocolate chips (and any other additions). Depending on the size of the bananas, you may need more oats than the recipe specifies. There should be no uncoated oats, but the mixture need not be too dense; it can be a little bit gooey.
5. Line a glass baking dish with parchment paper, then pour the ingredient mixture in an even layer onto the paper. The thicker the layer, the longer the baking time.
6. Bake at 375 degrees for about 50-70 minutes. Why the wide range? I swear it takes a different amount of time each batch. The key is that the edges should be a deep brown and the middle should be golden brown and pliable but neither mushy nor crisp. This is the "trial and error" part of baking.
7. Cut into as many bars as you want. My rule of thumb is that each banana used yields two bars.

Individually portioned for convenience. Like Lunchables. Except not horrible.

Cut into six sections, my recipe yields bars that are about 230 calories with 8 grams of protein. (Not bodybuilder food by any means, but one of the gentlest sources of protein I've tried. You can tremendously up the protein by adding nuts or seeds or using a higher-protein powder.) I individually wrap each portion, and they're ready to go!

Be advised: they last about half a week before getting too stale. Also, the flavor is pretty mild. In my humble, unbiased opinion, this is (still) a great recipe to alter per your own whims to stay energized and healthy on a budget.