Banana Oatmeal Bars
If you are looking for a healthy snack to cover hunger attacks you must try this recipe! These bars are quite dens because their packed of energie to keep you going for a while.
Because of the nutrients these bars are not only a sweet snack but your body will be very grateful for all these vitamins and minerals to keep your body going strong.
If you want a vegan version just replace the eggs with apple sauce (1 egg= 1 tablespoon apple sauce).
I noticed that these bars taste better after a few days. An ideal recipe if you want to prep a healthy treat or you don’t want to feel obliged to eat everything at once.
From the Bottom
Triangel of Love
To the Top
Ingredients (+/- 10 bars):
Bottom:
150 g of pre-cooked oatmeal
35 g of almond powder
3 tablespoons of almond paste
3 tablespoons of coconut oil
4 tablespoons of maple syrup
5 tablespoons of soja drink (or oat-, rice-, almond milk, …)
30 g of roasted hazelnuts (roughly chopped)
3 teaspoons cacao powder
3/4 teaspoon of sea salt
optional: a handful of chocolate chips (70-80% cacao)
Top:
70 g of melted coconut oil
2 eggs (room temperature)
140 g all-purpose flour
100 g brown sugar
2 big bananas (very ripe!)
5 soft mejool dates in small pieces
Good handful of salted roasted pecan nuts (roughly chopped)
2 tablespoons of broken line seeds
3 tablespoons of cacao nibs
1 teaspoon of cinnamon
2 teaspoons of maca powder
3/4 teaspoon of sea salt
Extra materials: food processor, kenwood, scale, cake tin (-/+ 15 x 30 cm)
Directions:
Spray a cake pan with non-stick cooking spray and line it with baking paper for easy removal afterwards.
Make the bottom: Put all the ingredients in the food processor and mix till you get a dough (it’s ok if it’s still a bit sticky).
Place the dough in the cake pan (-/+ 15 x 30 cm) and press down till it is evenly spread. (Tip: because of the sticky dough try to make your heads wet).
Before you start with the top layer make sure that everything is ready and weight to add to your dough. For the top layer mix the sugar and melted coconut oil in the kenwood (using the K-hook). Add in your eggs 1 by 1. Mash your bananas till a paste and add to your dough.
Now add all the rest of the ingredients and give it a nice mix till it’s all evenly mixed.
Place the cake tin in a pre-heated oven of 180°C for 35 minutes. It is normal that it is slightly sticky when it’s ready (you don’t want to eat this dry) .
Cool down on a cooling rank.
If you wrap the bars in cleaning fill and store them in an airtight container in the freezer they stay good for up to 5-6 days.
Nina Beckers
