- 2 cups old-fashioned rolled oats (not quick oats)
- ½ cup gluten-free 1:1 flour (we used Bob’s Red Mill 1:1)
- ½ cup crispy rice cereal
- 1 tablespoon flax meal
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- ¼ cup melted butter (or vegan butter or coconut oil for dairy-free)
- ⅓ cup honey (use brown rice syrup for vegan)
- ⅓ cup mashed banana (1 medium ripe banana, yellow not black) or applesauce
- 1 teaspoon pure vanilla extract
- 1 ounce graham crackers of choice (2 full sheets for Honey Maid or equivalent, 2 squares for Pamela’s Gluten-Free), broken into pea-sized pieces
- ½ cup mini marshmallows
- ¼ cup mini chocolate chips
- Preheat oven to 350℉. Line an 8×8-inch baking pan with parchment paper and set aside.
- In a medium bowl, combine oats, flour, cereal, flax meal, baking powder, and salt.
- Make a well in the center of the oat mixture. Add melted butter, honey, banana, and vanilla. Stir to combine.
- Fold in graham cracker pieces, marshmallows, and chocolate chips.
- Transfer to the prepared baking pan. Using a spatula or small piece of parchment paper, firmly press the mixture into the pan.
- Bake on the middle rack of the preheated oven for 18-20 minutes or until bars are puffed and set in the center and lightly golden brown.
- Remove from the oven to a wire rack. Allow to cool completely (about 1 hour) before slicing into bars.
Butter can be melted in a small saucepan over medium heat on the stove top or in the microwave.
Optional step: after the bars are done baking, top the bars with a few additional mini marshmallows and chocolate chips and turn the oven to broil. Broil until the marshmallows start to turn golden brown. Remove from the oven and sprinkle with additional crushed graham crackers. Allow to cool completely before cutting into bars.
To Make these Vegan: Substitute brown rice syrup for honey, use Dandies Mini Marshmallows, and vegan chocolate chips.
- Serving Size: 1 bar
- Calories: 260
- Fat: 9 g
- (Sat Fat: 5 g)
- Sodium: 115 mg
- Carbohydrate: 40 g
- (Fiber: 4 g
- Sugar: 17 g)
- Protein: 4 g