Looking for a hearty make-ahead breakfast? Packed with protein, these low FODMAP breakfast bars will keep you full while you power through your busy day!
Preheat oven to 350 degrees. Lightly grease a 9" x 13" baking dish and set aside.
Place your olive oil and oats in a pan and toast them, stirring frequently, until you can smell them. Dump the oats into a large bowl to cool down. Melt your butter in the same pan and set aside.
Add your flour, pomegranate arils, cinnamon, baking powder, baking soda, and salt to the oats. Give it a stir to coat the ingredients in flour.
In a separate bowl, mix your melted butter, vanilla, eggs, peanut butter, and sugar together until smooth. Then, fold the wet mixture into the dry mixture. Add your peanuts and chocolate chips and give the mixture one last stir.
Turn the mixture out into your prepared baking dish and spread it out evenly with a rubber spatula. Bake for 18-20 minutes. Let the bars cool down for at least 20 minutes before you cut them.