Directions

  1. Line an 8-inch square baking dish with foil so that foil extends about 2 inches over sides of pan; spray with nonstick cooking spray.
  2. Whisk banana, peanut butter, flaxseed meal, oil and cinnamon in a large bowl. Heat chocolate chips in a small microwave-safe bowl in microwave oven on high 1 minute or until melted, stirring every 20 seconds; stir into banana mixture. Fold cereal into banana mixture and transfer to prepared dish; press into even layer and refrigerate 2 hours.
  3. Using overhanging sides of foil, transfer bar to a cutting board; remove foil and cut into 16 squares with serrated knife. Refrigerate in an airtight container for up to 4 days.