I’m a big oatmeal and granola fan since it makes for such a practical and easy meal. If there’s no time in the morning to make breakfast then there’s granola ready to eat. Taste great with almond or coconut milk along with some fresh fruit. Nothing better. But if on some days you’re in such a hurry that there’s not even time to throw some granola and milk into a bowl then that’s where these granola bars come into play. 🙂 You can just toss it into your bag or hand one to your whining kid on the way to preschool and you’re good to go. It also makes for a good snack in between meals.
This recipe doesn’t need any added sweetener as the bananas and dates give it enough sweetness. Before mashing the bananas they get roasted to add some extra nice flavour to the granola bars.
Granola bars with roasted bananas
- 3 ripe bananas
- 2 cups oats, gluten free or regular
- 1/2 cups shredded coconut
- 1/2 cups ground flax seeds
- 1/2 cups dry dates, chopped (about 10)
- 1/2 cups almonds, roughly chopped
- 1/2 cups cashew nuts, chopped
- 2 tbsp cashew butter
- 1 tsp ground vanilla
- 2 tsp cinnamon
- 3/4 cup almond milk
- coconut for baking and greasing
Preheat oven to 180°C/350°F.
Place bananas in a baking dish and drizzle with a little coconut oil. Roast for about 10 minutes. Turn in between after 5 minutes.
Mash them with a fork and mix with all other ingredients in a mixing bowl. Grease a rectangular baking dish with coconut oil and add the granola mixture. Press down with a spatula.
Bake on the middle rack for about 20 minutes. Take out and let cool. Cut into 12 bars.
They keep well in the fridge for 4-5 days.