Blend the oats into a food processor until they turn into flour.
Remove them from the blender, combine them with the baking powder and a pinch of salt, and set them aside.
* If you have, you can use oat flour too, about 2/3 cup.
Add the banana to the blender, together with 1/2 cup almond milk and coconut oil, and blend them nicely until smooth.
Once blended, pour the mixture into the oat flour and start mixing using a spoon.
If the texture is too thick, add more almond milk.
On a preheated pan start forming circles of the mixture with a spoon.
Each pancake should be 1 1/2 tablespoon of the mixture.
Cook over medium-low heat for about a minute on each side.
Once ready, stack them one on top of the other, spreading peanut butter between each pancake.
Top with berries.
In a food processor, combine the dry ingredients first: protein, rolled oats, cocoa powder, and cinnamon.
Melt the coconut oil in the microwave and pour it into the processor.
Add the almond butter last and mix until it crumps.
Line a loaf pan with parchment paper.
Scoop the mixture into the pan and press firmly with a spatula.
Sprinkle the crushed walnuts on top, and press them gently into the mixture.
Freeze for at least 1 hour before slicing into bars.
Keep them in the fridge for storing and future snacking as they become softer at room temperature.