These are my favourite granola bars at the moment. They are so easy to make, they hold together well, they last outside the refrigerator, AND only require THREE ingredients!
SO…what’s the secret?
I have recently discovered how amazing bananas are in baking because they can act as a binder and a sweetener in one, making your recipe really simple because you won’t need flour, eggs, sugar, or honey. So the recipe is basically just banana and oats, and then whatever nuts (or seeds) you feel like putting in it!
I know what you’re thinking, how could they possibly taste good?! You’ll be surprised. They have a light banana-y sweetness combined with an awesome chewy texture that make them taste like more. But don’t take my word for it, try them and see for yourself!
*This recipe is vegan-friendly, dairy-free, egg-free, refined sugar-free & gluten-free if you use gluten-free oats*
PREP TIME: 5 mins | COOKING TIME: 20-25 minutes | MAKES: 12 bars
2 large ripe bananas, peeled.
2 cups rolled oats (jumbo oats)
1/2 cup nuts and/or seeds of your choice*, roughly chopped
optional extras: 1/4 teaspoon sea salt; 1/4 teaspoon cinnamon; 1 teaspoon vanilla extract
* I use just walnuts most of the time, but in these photos I’ve used a combination of walnuts, almonds, sunflower seeds and pumpkin seeds
- Preheat the oven to 350F/180C/160C fan.
- Lightly grease a 9 X 9-inch square baking tray with coconut oil or butter.
- Mash the bananas in a medium-sized mixing bowl using a fork until they are mostly liquid, without any big chunks remaining. If using sea salt, cinnamon and vanilla, add them in now and stir through the banana mixture.
- Toss in the oats and whatever nuts/seeds you are using. Mix thoroughly with a wooden spoon until the dry ingredients are evenly coated with banana.
- Transfer the mixture into your greased baking tin. Using the back of a wooden spoon, press the mixture down firmly and evenly.
- Place in the oven and bake for 20-25 minutes, or until the edges begin to crisp (It took 22 minutes for me, but every oven is different).
- Allow the baking pan to cool on a rack. Once cool, remove the mixture from the pan and cut into 12 rectangle bars. Store in an airtight container for 3-5 days. Try with a cup of tea or with some almondbutter slathered on top. Yum.