I’ve tried many a healthy recipe before and trust me, when it comes down cake and baked goods a lot of the time they just don’t work out.
The consistency is weird, the taste is a bit strange and altogether it leaves you wishing that you’d just gone for the one containing all the sugar and butter.
Since being on the health bandwagon after Christmas, and returning home after the holidays to find some very over ripe bananas in my cupboard, I decided to throw some things together and see what the result was.
And it was actually alright. Pretty good really, which is better than alright. They are incredibly low in sugar, made with coconut oil and still taste nice.
All you will need:
3 very ripe bananas
1 1/2 cups Oats
2 Tbsp Coconut Oil (melted)
3 Tbsp Honey (or more or less depending on taste)
Cranberries, Desicated Coconut, Peanut Butter (or whatever extras you would like to add – nuts, seeds, chocolate chips…)
Preheat your oven to 200 degrees/fan
Mash the bananas really well and add to a medium sized bowl. The riper the bananas the easier this will be. Stir in the oats and check your consistency isn’t too thick or thin.
Melt the coconut oil and use the same spoon to measure out the honey. Using the hot spoon with oil residue will make handling the honey much easier. Stir into the banana and oat mixture.
Add in the rest of your ingredients, as many or as little as you want in the breakfast bars. Pop in the oven for 15-20 mins or until firm and golden.
Leave in the tin to cool and then slice and serve.
They should last a good few days in an airtight container. And enjoy!