I’m definitely a breakfast lover. It just doesn’t make sense to me why so many people would skip it!
But as much as I enjoy my morning meal, I’m not someone who can eat the same thing day in, day out and, probably unlike most of the population’s breakfast eaters (in the UK at least) I rarely eat cereal or toast.
Instead, I go for porridge with various toppings, baked oats, big smoothies, pancakes, waffles, chia puddings, overnight oats, sweet potatoes with nut butter and homemade treats like muffins, scones or breakfast cookies! Then there are all the savoury options too.
It makes me cranky to have to rush breakfast, or heaven forbid, miss it altogether (!) so I try and make the time to have a leisurely start to the day.
I do like my sleep though, so more often than not, my mornings are a bit of a scramble…
That’s where these Banana-Almond-Oat Bars come in. Chewy and nutty and with all the staying power of my bowl of porridge but in portable form! I can just grab a couple as I’m dashing out the door! They’re easy to make and super healthy with very little added sweetener needed since the bananas provide most of the sweetness.
I kept them simple and just added chopped almonds for some crunch, but you could try them with your favourite dried fruit and nuts, or even chocolate chips!
- 1 Tbsp Coconut oil
- 1 Tbsp Coconut nectar OR agave nectar (you could also try brown rice syrup or maple syrup)
- 2 Tbsp Almond butter
- 3 Very ripe bananas
- 1 tsp Vanilla extract
- 2 2/3 C Rolled oats (gluten-free if necessary)
- 1/4 tsp Salt
- 2 Tbsp Ground flax seeds
- 1/2 C Chopped almonds (or other mix-ins)
- Preheat the oven to 180C/350F. Grease a small, square brownie tin ((mine was 7"x7") with coconut oil.
- Mash the bananas very well with a fork until smooth. Set aside
- In a small pan, melt the coconut oil, almond butter and coconut nectar over a low heat. Remove from heat and stir in the mashed banana and vanilla.
- In a large bowl, combine the oats, salt and ground flax.
- Add the banana mixture to the dry ingredients and stir very well until a sticky mixture is formed.
- Fold in the chopped almonds or other mix-ins, reserving a small amount to sprinkle over the top.
- Transfer the mixture to the prepared tin, pressing it down firmly, and smooth over the top. Sprinkle the remaining almonds over the top and press down slightly to help stick.
- Bake for approx 20 minutes, until golden brown.
- Allow to cool before cutting into squares or bars.
Sorry for all the irregular posting these last few weeks. Cooking and blogging haven’t been the easiest while I’ve been away in Geneva- both for lack of time and lack of kitchen equipment and ingredients! This is my final week here though so it won’t be long until I’m home and back to my regular cooking/blogging schedule. Thanks for sticking with me!
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