These breakfast bars are gluten free, filling and healthy! I usually have a bowl of oatmeal in the morning with some sliced banana. For some reason not having oatmeal doesn’t keep me as full through the day. So I wanted to make a “mobile” version for those days when I’m on the go and can’t wait for my oatmeal to cool. The oatmeal is baked with banana, honey and a little egg to bind it (and add extra protein). They work for breakfast and also as a great snack food in between meals to keep me full.
It tastes best when the bananas are overripe, it has more natural sugars and is less bitter. If you are conscious about sugar, I would suggest getting super ripe bananas and then cutting the honey in half, since you will not need as much honey to cover the natural bitterness of an underripe banana.
Banana Oatmeal Breakfast bars
Ingredients
- 2 overripe bananas peeled cut up and mashed
- 2 ½ cups rolled old fashioned oats
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp salt
- ¾ cup low fat milk or plant based milk, if dairy free
- 2 eggs
- ¼ cup honey
- 1 tsp vanilla
Instructions
- Preheat oven to 350. Line a 8x8 baking pan with parchment and coat with cooking spray.
- In a large mixing bowl, combine the oats, baking powder, cinnamon and salt.
- In a separate bowl combine milk, vanilla, honey, eggs, and bananas. Beat until it is mixed evenly and eggs are beaten.
- Pour the banana mixture into the oats and mix until it is well combined.
- Transfer to the greased parchment lined pan and spread until even.
- Bake for 40-45 mins, center should be set ad edges should be browned
- Cut into bars and enjoy ( can be refrigerated up to 4 days)
