Cocoa Banana Chia Breakfast Squares

Name: Cocoa Banana Chia Breakfast Squares
Yield: 4 servings
Ingredients: 160 g Rolled oats; 240 g Peeled banana; 32 g Chia seeds; 240 mL Darigold FIT nonfat milk; 20 g Unsweetened cocoa powder; 32 g Unsalted natural peanut butter

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Cocoa Banana Chia Breakfast Squares

Generated illustration; appearance and pictured props may differ from the prepared recipe.

Personalize this recipe Add to grocery plan

Estimated nutrition per portion

324.8calories

13.7g protein

50.6g carbs

9.9g fat

Sodium: 27 mg / estimated

1 of 4 bars. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

160 g Rolled oats
240 g Peeled banana
32 g Chia seeds
240 mL Darigold FIT nonfat milk
20 g Unsweetened cocoa powder
32 g Unsalted natural peanut butter

Cooking instructions

Heat oven to 350 F. Mash banana, whisk in milk and peanut butter, then stir in oats, cocoa and chia. Rest 15 minutes so chia hydrates. Press into a lined 8 by 4-inch metal pan. Bake 30-40 minutes until the center is set and no liquid remains. Cool in the pan, refrigerate, and cut four equal squares.

Meal-prep storage

Refrigerate promptly within 2 hours at 40 F or below; use within 3-4 days. Freeze individual portions up to 2 months for best quality. Thaw in the refrigerator. Dairy mixtures may separate; stir after thawing. These are refrigerated meal-prep bars, not shelf-stable packaged bars.

Ingredient and allergy checks

Listed allergens: Milk, Peanut. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

New development recipe; kitchen texture/yield and exact labels need testing.

More bars, brownies & cookies recipes

Illustrative image of Chocolate Peanut Nougat Freezer Bars