Description
I got a lot of fresh mint leftover that I need to use up. There's only so many times I can make a Nojito or Dairy Free Creamy Mint Sauce. So today I'm blending some mint into a chocolate baked oats bar to give some refreshing mint flavor. Sticking with the green theme, I've also blended in some pistachios for crunch and healthy fats.
Time
Prep Time:
10 minutes
Rest Time:
20 minutes
Cook Time:
30 minutes
Total Time:
1 hour
Cost
Total Cost:
Cost per Serving:
$0.33
Ingredients
Serving(s)
- 4 oz Mint, fresh
- 1/2 cup Sugar free syrup
- 1 medium Banana, overripe
- 1 tbsp Cinnamon
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 1/2 cup Rolled oats
- 1/2 cup Cocoa powder
- 2/3 cup Pistachios
Instructions
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- Preheat your oven to 350F. Line a 9" square baking pan with parchment paper. Lightly grease with oil
- Add all ingredients to a food processor. Blend until fully combined and all the mint is thoroughly chopped into the batter. You should have little to no little green bits of leaves, but still some texture to the nuts
- Transfer the batter to the pan, and smooth out the top
- Bake at 350F for about 30 minutes. The top will be set and dark, the internal temperature should be about 205F, and a toothpick to the center will come out nearly clean
- Remove from the pan and transfer to a wire rack. Allow to cool fully before slicing into 16 squares
Nutrition Facts
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Total Fat: 3.4g (4 %)
Saturated Fat: 0.6g (3 %)
Sodium: 129mg (6 %)
Total Carbohydrate: 16.1g (6 %)
Fiber: 2.8g (10 %)
Net Carbs: 8.0g
Total Sugar: 1.5g
Sugar Alcohol: 5.4g
Protein: 3.0g (6 %)
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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 41mg (3 %)
Iron: 1.43mg (8 %)
Magnesium: 44mg (11 %)
Potassium: 216mg (5 %)
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Caffeine: 5.8mg (6 %)
Caffeine: 5.8mg (6 %)
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