These are the perfect on-the-go snack with the added bonus of protein! You can even make these in advance and freeze them for when they're needed.
They will keep in the fridge for up to a week and the added chocolate makes them appealing to the little ones!
Pre-heat the oven to 180 degrees and line a baking tin with grease proof paper.
In a bowl combine the banana, protein powder, almond milk and peanut butter until all are evenly mixed and well distributed.
Now mix in the oats, walnuts and chocolate chips and again ensure everything is well combines.
Transfer the mixture to your baking tin and pat down until it's even and around 3-4 cm thick. Bake for about 15 minutes until the edges just start to go brown. Remove from the oven and place on a wire rack to cool.
This recipe is from Antonia da Roza. Antonia is a Business Consultant living in London with a passion for all things FODMAP, fitness and photography. In 2016 she was diagnosed with IBS and began a FODMAP diet. It was because if this that in January 2017 she decided to combine her passions and start her Instagram page @fodmap_friendly_eating and blog at fodmapfriendlyeating.