Of all the fruit, bananas are definitely amongst my favorite. Ninety percent of the time I buy way too many though, and always end up with those extra ripe ones that no one wants to touch, because “ew”.
That’s actually when they’re the sweetest and I personally love enjoying them when they’re so ripe. Always having so many though, means that I make banana bread at least once every two weeks (seriously, it’s become like a tradition) I also like freezing them and using them in my smoothies or to make dairy-free ice cream.
Yesterday I decided to try making some breakfast bars and they turned out so good that I wanted to share the recipe with you. Instead of using flour, I went with almond meal and used some old fashion rolled oats and added some walnuts and cranberries for a sweet crunch. If you want, you can also throw in some unsweetened cacao dark chocolate baking chips in there. You can enjoy these bars with your morning coffee/tea, pack them up for lunch; they’re also a great option for when you’re on the go. I don’t think I have to tell you how much healthier these are than that stuff you get from the vending machine at the office.
Clean eats: banana & oat breakfast bars
Ingredients
- 4 ripe bananas
- 2 eggs
- 1/3 cup coconut oil
- 3 tbsp coconut palm sugar
- 1 tsp baking soda
- pinch of salt
- 1 tsp vanilla extract
- 1 cup almond meal
- 2 cups old-fashioned rolled oats
- 1.5 tbsp natural chunky peanut butter
- handful chopped walnuts and cranberries
Instructions
- Preheat your oven to 350°F (177°C) and grease up your glass baking dish with coconut oil.
- Peel your bananas, place them in a big bowl and mash them with a potato masher. Add in the coconut sugar, eggs, vanilla, salt and oil and mix until well combined. Add almond meal, baking soda, oats, walnuts, cranberries and peanut butter and continue to mix with a spoon, until well combined- the mixture will be a little lumpy.
- Spread the mixture in your dish and bake for about 25 minutes. Let your bars cool off completely before slicing. You can store these in the fridge for about 3-4 days, or you can freeze them as well.
