In a small bowl, whisk together flax meal and water {you just made 2 flax "eggs"}. Set aside.
Preheat oven to 350°F. Spray a 9x13 baking pan with non-stick spray. Set aside.
In a medium sized bowl, stir together oats, flour, cinnamon, salt, and baking powder.
In another bowl, whisk together mashed banana, milk, maple syrup, and vanilla. Stir in the flax eggs. Stir in peanut butter until completely combined.
Add the oat/flour mixture to the banana mixture. Pour batter into prepared baking pan. Bake in the preheated oven for 25-30 minutes or until edges are lightly browned and center is set.
Remove from oven and allow to cool completely before cutting into 12 bars.
Notes
*I like to store these tightly covered in the refrigerator or freezer, but you can keep them at room temperature for up to 4 days.*These are egg-free and 100% whole grain.*To make them gluten-free and nut-free: Use brown rice flour instead of whole wheat flour, and use sunflower seed butter instead of peanut butter.