Ingredients

  • 2 cups old fashioned rolled oats
  • 1/3 cup white whole wheat flour*
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 medium banana
  • 8 ounces Orgain Kids Organic Plant Protein Nutritional Shake in Vanilla**
  • ¼ cup raw cane sugar
  • ¼ cup + 2 teaspoons unrefined coconut oil***
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2/3 cup chopped chocolate chunks, divided****
  • 2 tablespoons unsweetened coconut flakes

14 Bars

Instructions

14 Bars

  1. Preheat oven to 375 degrees F.
  1. Add the oats, flour, baking powder, baking soda, and salt to a high-powered blender or food processor. Process until flour-like consistency is achieved, usually about 1 minute.
  1. Pour the flour mixture into a large bowl, then add the banana, Orgain Kids Organic Plant Protein Nutritional Shake, cane sugar, ¼ cup coconut oil, egg, and vanilla extract to the blender or food processor. Process until uniformly combined, or about 30 seconds (scraping down the sides with a spatula if needed.)
  1. Mix the banana mixture into the bowl with the flour until combined. Fold in the chocolate chunks.
  1. Spray a rectangular baking dish (11 x 7 x 2-inch) with cooking spray, then pour the batter evenly inside the pan.
  1. Bake for 25 minutes, or until outer edges are golden and wooden pick comes out clean when inserted in the center. Let cool for 15 to 20 minutes.
  1. Microwave remaining chocolate chunks with 1 teaspoon of remaining coconut oil in a microwave safe dish in 15-second intervals until melted, mixing every 15-seconds to prevent burning the chocolate. 
  1. Evenly spread melted chocolate over the top of the bars, then sprinkle with coconut flakes. Place in the freezer to let chocolate harden for 15 to 30 minutes.
  1. Remove, then slice bars. To make 14 bars, insert knife horizontally down the center, then slice vertically.

 

Storage: For best quality, store Monkey Bars in an airtight container in the refrigerator and use within 7 to 10 days.  Alternatively, freeze in an airtight container and use within 3 months.

 

Recipe Notes:

*You can omit the flour and use 2 1/3 cups of oats to keep the bar gluten-free. Please note this will result in a denser bar, but still tastes delicious!

**Swap the Orgain Kids Organic Plant Protein Nutritional for 8 ounces of the Orgain Nutritional Shake (grass fed or plant based depending on dietary preference) in Vanilla. Use the remaining 3 ounces in your morning smoothie!

***Unrefined coconut oil can be swapped for rice bran oil or preferred baking oil.

****Use a dairy- and soy-free chocolate to keep the recipe allergen safe for these allergens.

FEATURED INGREDIENT

vanilla-12-shakes

Kids Organic Plant Protein Nutritional Shake - Vanilla

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More Information

Excite your kids with a fun twist on their favorite “Monkey Drink”! These Monkey Bars are a great option for school snacks, not only because they’re nut-, soy-, and dairy-free, but because they’re delicious and nutritious too!

Monkey Bars – A Kid-Friendly, Nut-Free School Snack

Ingredients

  • 2 cups old fashioned rolled oats
  • 1/3 cup white whole wheat flour*
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 medium banana
  • 8 ounces Orgain Kids Organic Plant Protein Nutritional Shake in Vanilla**
  • ¼ cup raw cane sugar
  • ¼ cup + 2 teaspoons unrefined coconut oil***
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2/3 cup chopped chocolate chunks, divided****
  • 2 tablespoons unsweetened coconut flakes

Instructions

14 Bars

  1. Preheat oven to 375 degrees F.
  1. Add the oats, flour, baking powder, baking soda, and salt to a high-powered blender or food processor. Process until flour-like consistency is achieved, usually about 1 minute.
  1. Pour the flour mixture into a large bowl, then add the banana, Orgain Kids Organic Plant Protein Nutritional Shake, cane sugar, ¼ cup coconut oil, egg, and vanilla extract to the blender or food processor. Process until uniformly combined, or about 30 seconds (scraping down the sides with a spatula if needed.)
  1. Mix the banana mixture into the bowl with the flour until combined. Fold in the chocolate chunks.
  1. Spray a rectangular baking dish (11 x 7 x 2-inch) with cooking spray, then pour the batter evenly inside the pan.
  1. Bake for 25 minutes, or until outer edges are golden and wooden pick comes out clean when inserted in the center. Let cool for 15 to 20 minutes.
  1. Microwave remaining chocolate chunks with 1 teaspoon of remaining coconut oil in a microwave safe dish in 15-second intervals until melted, mixing every 15-seconds to prevent burning the chocolate. 
  1. Evenly spread melted chocolate over the top of the bars, then sprinkle with coconut flakes. Place in the freezer to let chocolate harden for 15 to 30 minutes.
  1. Remove, then slice bars. To make 14 bars, insert knife horizontally down the center, then slice vertically.

 

Storage: For best quality, store Monkey Bars in an airtight container in the refrigerator and use within 7 to 10 days.  Alternatively, freeze in an airtight container and use within 3 months.

 

Recipe Notes:

*You can omit the flour and use 2 1/3 cups of oats to keep the bar gluten-free. Please note this will result in a denser bar, but still tastes delicious!

**Swap the Orgain Kids Organic Plant Protein Nutritional for 8 ounces of the Orgain Nutritional Shake (grass fed or plant based depending on dietary preference) in Vanilla. Use the remaining 3 ounces in your morning smoothie!

***Unrefined coconut oil can be swapped for rice bran oil or preferred baking oil.

****Use a dairy- and soy-free chocolate to keep the recipe allergen safe for these allergens.