WATCH THE VIDEO

Dry Ingredients

150g Rouge de Bordeaux flour
100g rolled oats
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon

Wet Ingredients

200g ripe mashed banana (about 2 medium bananas)
or substitute 180g unsweetened applesauce
2 large eggs
80g maple syrup or honey
56g coconut oil or melted butter
1 tsp vanilla extract

Mix-ins

130g trail mix (1 cup), chopped — choose your combo of nuts, seeds, dried fruit, or chocolate chips
Optional: 20g unsweetened shredded coconut (¼ cup) or 10g chia seeds (1 tbsp)

Instructions

Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or lightly grease it.
In a large bowl, whisk together the dry ingredients:
Flour, oats, baking powder, baking soda, salt, and cinnamon.
In the bowl of a stand mixer fitted with the paddle attachment, combine the wet ingredients:
Mashed banana (or applesauce), eggs, maple syrup or honey, oil (or melted butter), and vanilla.
Mix until well combined.
Add the dry ingredients to the wet and mix until just incorporated. Do not overmix.
Fold in your trail mix or other mix-ins of choice.
Pour the batter into the prepared baking pan, spreading it evenly.
Optionally, sprinkle additional mix-ins on top for extra texture and flavor.
Bake for 15–20 minutes, or until the top is lightly golden and the center reaches an internal temperature of 200–205°F (93–96°C).
Allow the bars to cool in the pan for 10–15 minutes, then lift them out using the parchment (if used) and transfer to a wire rack to cool completely before slicing.
Store in an airtight container in the refrigerator for up to 7 days.