Banana and oat breakfast bars
Chewy bars of oats, banana and peanut butter with chopped dates and pumpkin seeds, baked in one tin. Make them on Sunday and breakfast is sorted for the week.
- Time
- 35 min
- Serves
- 2
- Kind
- Breakfast
Method
- Heat the oven to 180°C and line a small tin, about 15 cm square, or a loaf tin with baking paper.
- Mash the bananas in a bowl until almost smooth. The riper and spottier they are, the sweeter the bars.
- Stir in the peanut butter, then the oats, cinnamon, pumpkin seeds, the dates chopped small and a pinch of salt. It should make a thick, sticky mixture.
- Press it firmly into the tin with the back of a wet spoon, right into the corners, about 2 cm deep.
- Bake for 20 to 25 minutes, until golden on top and firm when you press the middle.
- Cool completely in the tin, then lift out and cut into 4 bars. They keep in a tub for 4 days.
Tip The riper the bananas, the sweeter the bars. Wrap them one by one and they travel well in a bag.
Per portion
| Energy | 584 kcal |
| Protein | 18 g |
| Carbohydrate | 73 g |
| of which sugars | 33 g |
| Fat | 22 g |
| of which saturates | 4 g |
| Fibre | 12 g |
| Salt | 0.11 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- oats120 g
- banana2
- peanut butter40 g
- dates40 g
- pumpkin seeds30 g
- cinnamon1 tsp
