I have been experimenting with quite a bit of vegan baking and this Flourless Banana Oat Breakfast Bars is one such addition to my bakes. I love that it uses just the basic ingredients and is perfect to start the day.
Why bake these Breakfast bars?
It has the fiber from the oats, nuts and fruits to keep you filled up. It has the good fats from the nuts to begin the day. Has protein to start the day. It is Vegan and Gluten free. It is very simple to make. Uses the basic pantry ingredients. The nuts and dry fruits can be mixed and matched for different flavors. Easy to eat on when on the go. Can be a great snack as well. Last but not the least, these Banana Oat Breakfast Bars are the best use for the over ripe bananas.
Ingredients Needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes. Bananas - We need overripe bananas for the Banana Oats Breakfast Bars. Bananas not just help in sweetening but also acts as a binder in this flourless breakfast bars. Rolled Oats - If you are sensitive to gluten, make sure you get the certified Gluten free oats to make these Gluten free Oatmeal Bars. Peanut butter - We will be using smooth peanut butter for this easy breakfast bar recipe. The best kind of peanut butter would be the one that we grind ourselves. If not, make sure that the peanut butter does not have any added sugar or additives. Maple syrup - I used maple syrup as the vegan option to sweeten the banana Oatmeal bar. Almonds - thinly sliced or coarsely chopped almonds work well in the banana bar recipe. Raisin - I used golden raisin, but we can use the dark colored raisin as well. Cinnamon and Vanilla - are used for flavoring the breakfast bars. Coconut oil - to grease the baking dish.
Step by step Process
Grease an 8 x 8 pan with butter or olive oil. Preheat the oven to 350 F. In a bowl, place the peeled bananas and mash them with a fork until it is very smooth. Make sure that there are no large chunks of the banana and it is mashed very well. To this add peanut butter, maple syrup and vanilla and mix. Add the rest of the ingredients and mix them well together. Place this thick mixture into the greased pan and pat it down well to make it even and smooth. Bake for about 30 minutes or until the sides starts becoming golden brown. Cool the pan on a cooling rack. When it is almost cool, cut into squares and cool completely. Store the Banana Oat Bars in an airtight container or refrigerate / freeze to use later.
Substitutions and alternate ingredients
We can use any nut butter instead of peanut butter in the recipe. If you are allergic to nut butter, use Sun butter or any kind of seed butter. Honey can be used as a substitute for maple syrup if not making it vegan. We could also use agave syrup. Use any nuts of your choice. Make sure to use fresh nuts in the recipe. I have used walnuts, pecans and cashews in different occasions. If not a fan of raisin, use cranberry. I love cranberry and have used it many times. The whole dry fruit component can be skipped as well.
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | Twitter/X Chocolate Chia Pudding - This chocolate chia pudding is a great make-ahead breakfast recipe or energizing snack. Vegan Banana Blueberry Crumb Muffin - The perfect muffin recipe to make for a vegan breakfast. Akki Roti - A lovely gluten-free breakfast crepe made with rice flour and loads of vegetables, this roti will keep you filled for a while. Socca - This vegan and gluten-free chick pea flatbread is the perfect and filling breakfast to start the day with. Idli - This fermented and steamed rice cake is the beloved vegan and gluten free breakfast to start the day for South Indian people.
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