Preheat the oven to 325 degrees Fahrenheit. Spread the oats over a large baking dish and roast for 10 minutes, or until the oats are fragrant and slightly golden. Note: if you’re incorporating any raw nuts or seeds, toast them with the oats to ensure they become crunchy. Remove the oats from the oven and allow them to cool while you’re preparing the rest of the recipe.

Mash the banana into a mixing bowl until it reaches a creamy consistency and most of the lumps are out. Stir in the peanut butter (or nut butter of choice) and pure maple syrup until well-combined.

Pour in the oats, roasted almonds (or additional nuts or seeds), and chocolate chips. Stir well until everything is combined.

Line a 9” x 9” or 8” x 8” square baking pan with parchment paper. Pour the granola mixture into the pan and press it into an even layer (I do this with a rubber spatula, but you can also use your hands). Bake in the preheated oven for 18 to 22 minutes, or until the edges are slightly golden-brown. Remove the bars from the oven and allow them to cool completely.

Pull the edges of the parchment paper to remove the bars from the cake pan and place on a cutting board.

Slice into 8 bars by slicing the bars down the center vertically, then making 4 horizontal cuts. Enjoy any time the need for a snack arises.