makes 6

45 minutes


  • 300g rolled oats⁠
  • 1 tsp baking powder⁠
  • 2 ripe bananas, mashed⁠
  • 420ml milk of choice
  • 85g Sweet Freedom CHOC SHOT
  • 50g seeds (optional)⁠


  1. Preheat the oven to 180C.⁠
  2. Grease an 8 x 8″ or 9 x 9″ pan with coconut oil or a neutral oil.
  3. In a medium bowl, mix together the oats, baking powder and seeds (if using).
  4. Mash the bananas in a separate bowl, then whisk in the milk and CHOC SHOT.
  5. Drizzle the milk mixture over the dry ingredients.
  6. Stir lightly with a fork to make everything gets evenly incorporated.⁠
  7. Pour into your prepared pan.⁠
  8. Bake 40 to 45 minutes until the top is nicely golden and the oat mixture has set.
  9. Remove from the oven and allow to cool for at least 10 minutes (or more for the texture to fully set).⁠
  10. Cut into 6 bars.⁠
  11. Store leftovers in the fridge for up to 1 week.

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