As promised to many of my friends that have asked for this recipe, here it is below! I personally think the last batch made with black beans actually taste much better so I’d recommend it over the red bean (though the red bean packs more protein).
- 1-pound can of red or black beans, drained and rinsed (or 1.5 cups cooked beans)
- ¼ cup of ground flax seed mixed with ¼ cup water
- ¼ cup agave nectar (or honey if not vegan)
- ¼ cup banana
- 1 teaspoon of cinnamon (optional)
- ¼ teaspoon sea salt
- 1.5 cups of oats
- 1 cup cocoa or vegan protein powder
- 1 cup chopped nuts / whatever stir-ins you’d like
Combine beans, ground flax with water, agave nectar/honey, banana, cinnamon and salt in a bowl, and blend until smooth with a hand blender. You could always throw this all into a blender as well but I found the hand blender less messy with fewer bowls used!
Add the oats and dry base ingredients and combine with spatula. Add your choice of stir-ins (I used dried cherries in mine) and combine. If the consistency isn’t spreadable (too dry), add 1/4 cup of water; (too runny), add an additional 1/4 cup of the cocoa or protein powder.
Grease a 13×9 pan with baking spray or rub with 1 tablespoon oil, then spread this mixture into the pan.
Bake at 350 degrees for 15-18 minutes, wait until they’ve cooled down and cut! I found these could freeze quite well so they’ll keep well if you’d like to batch bake. Here’s what it looked like on the cooling rack.
Rough nutritional value according to MyFitnessPal’s database, cutting into 16 pieces (per serving):
Total fat: 1.1g
Protein: 4 (I didn’t put protein powder in mine)