Often on busy days, I’m always looking for a quick and easy breakfast. Something I can eat in the car or on the road and these banana almond breakfast bars are just perfect for that! I usually make a big batch in the evening and then I’ve got breakfast sorted for the rest of the week. Ripe bananas are used as the binder and they are slightly crunchy on the outside and light in the middle. What I love about these bars is that they keep me full for the rest of the morning! Winning!
Ingredients:
1 cup rolled oats
2/3 cup desiccated coconut
1/3 cup almonds, roughly chopped
1 cup dried fruit (I used 1/2 chopped dates, and 1/2 raisins)
2 tbsp sesame seeds
1 tsp cinnamon
2 ripe bananas, mashed
2 tbsp honey
2 tbsp coconut oil
Directions:
1. Preheat oven at 180 degrees celsius. Line baking sheet with baking paper.
2. In a large bowl, combine dried ingredients (rolled oats, coconut, almonds, dried fruit, sesame seeds and cinnamon). Mix until well combined.
3. In another bowl, combine wet ingredients (mashed banana, honey and coconut oil). Pour wet ingredients over dry ingredients and stir until well combined.
4. Use a heart cookie cutter and fill with 2 heaped tablespoons of mixture. Press firmly with the back of a spoon. Remove cookie cutter. The bars should be approximately 1 cm high.
5. Bake for about 20 minutes or until edges are golden brown. The granola bars tend to get brown at the bottom first. Make sure not to burn them, and turn them over half way through. Let cool completely, store in airtight container and keep in the fridge.
6. Delicious with a cup of tea in the morning
Love Secret Squirrel xx.