Healthy Banana, Oat And Chocolate Bars

Healthy Banana, Oat And Chocolate Bars

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!

Healthy Banana And Oat Bars
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Ingredients
  1. 230g rolled oats
  2. 80g seed mix of choice (I used sesame, sunflower, pumpkin seeds and a few slivered almonds)
  3. 50g dried cranberries
  4. 1 tablespoon linseeds
  5. 1/2 teaspoon ground cinnamon (I used it heaped)
  6. 60g coconut oil
  7. 100g rice malt syrup
  8. 2 ripe bananas, mashed
  9. 1 egg
  10. 45g dark chocolate
  11. Optional: I added 20g chopped roasted hulled hazelnuts
Instructions
  1. Preheat oven to 180/160C fan forced.
  2. Line 16 x 26cm slice pan with baking paper, allowing sides to overhang.
  3. Combine seeds, oats, cranberries, linseed, nuts (if using) and cinnamon in bowl and mix well.
  4. Make a well in centre of dry ingredients.
  5. Combine coconut oil and rice malt syrup in microwave safe container, microwave 1 minute or until melted and smooth.
  6. Cool for 2 minutes.
  7. Add coconut oil mixture, bananas and egg to the well in dry ingredients.
  8. Stir to combine.
  9. Spread over lined baking tin.
  10. Bake about 35 minutes or until firm to touch.
  11. Cool in pan 10 minutes, before transferring to cooling rack.
  12. Cut into about 16 triangles.
  13. Drizzle with melted chocolate and allow to set.
  14. Store in airtight container in the fridge for up to 5 days.
Adapted from taste.com.au
Adapted from taste.com.au
Sweet Saffron Spice http://www.sweetsaffronspice.com/
Why not give these a try next time you have over-ripe bananas instead of the usual banana bread!

 

 

 

 



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