This is a great breakfast snack to throw together on Sunday night and enjoy on the way out the door. It is a flexible recipe, add more sugar or less sugar. The key to making them stay together and not crumble apart, is to let sit for the 15 minutes before baking. Taste like a banana oatmeal cookie.
Banana Breakfast Bars
1 1/3 cup smashed bananas (2 bananas spotted is best)
¼ Cup vegetable oil or applesauce or more smashed bananas or peanut butter
¼ Cup packed brown sugar or 3 Tablespoons Honey
1/3 Cup water or milk
1 large egg, beaten
1 teaspoon vanilla
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon cinnamon
½ Cup flour
2 Cups Old Fashioned Oats
½ to 1 Cup add-in of your choice, walnuts, m&m’s, dried cranberries, raisins, pecans, blueberries, raspberries, peaches, crushed pineapple, macadamia nuts, chocolate chips.
In a large bowl add the wet ingredients together. In another bowl add the dry ingredients. Combine the two together. Set the thick batter aside for 15 minutes to allow the oats to soak up and become softer.
Preheat oven to 350 degrees. Line an 8x8 or 9x9 pan with parchment paper, having the parchment come over the sides. You will lift the bars out of the pan using the paper. Spray paper with cooking spray. Spoon the batter into the prepared pan, press to make level.
Bake for 18-22 minutes until browned around the edges.
Cool completely and lift from the pan.
Cut into bars and enjoy. These freeze well too.
To make Gluten Free use GF oatmeal and GF flour. To make Dairy Free use water instead of the milk.
Jan Dairy Keen – Home of the Train