Another healthy idea to use up over-ripe bananas. I made these so that my grandson could take them home and enjoy these bars whilst on school holidays.
Although the recipe called for natural seed mix, I made my own mixture. I added a few chopped hazelnuts also.
It did not take long to put together and baked in less time than the recipe called for. Once cool enough, I cut into triangles and melted some chocolate which I then drizzled over the bars, as per the recipe. I shall have to wait to get the tick of approval from my grandson for these baked treats as I can’t eat anything containing bananas.
Shortly after these were delivered to my grandson, I received a phone call thanking me for these delicious treats. I guess that says it all!
- 230g rolled oats
- 80g seed mix of choice (I used sesame, sunflower, pumpkin seeds and a few slivered almonds)
- 50g dried cranberries
- 1 tablespoon linseeds
- 1/2 teaspoon ground cinnamon (I used it heaped)
- 60g coconut oil
- 100g rice malt syrup
- 2 ripe bananas, mashed
- 1 egg
- 45g dark chocolate
- Optional: I added 20g chopped roasted hulled hazelnuts
- Preheat oven to 180/160C fan forced.
- Line 16 x 26cm slice pan with baking paper, allowing sides to overhang.
- Combine seeds, oats, cranberries, linseed, nuts (if using) and cinnamon in bowl and mix well.
- Make a well in centre of dry ingredients.
- Combine coconut oil and rice malt syrup in microwave safe container, microwave 1 minute or until melted and smooth.
- Cool for 2 minutes.
- Add coconut oil mixture, bananas and egg to the well in dry ingredients.
- Stir to combine.
- Spread over lined baking tin.
- Bake about 35 minutes or until firm to touch.
- Cool in pan 10 minutes, before transferring to cooling rack.
- Cut into about 16 triangles.
- Drizzle with melted chocolate and allow to set.
- Store in airtight container in the fridge for up to 5 days.