Sugar Free February: Banana Oat Bars

Welcome back to our Sugar-Free Feb series!

So I went away this week and wanted to take some snacks with me that I could actually eat whilst I'm sugar free...and these fit the bill!

Bananas are super versatile and can be used in cakes and cookies, or smoothies and ice cream. These bars are great for breakfast, an afternoon snack or a dessert.
This recipe has just 2 key ingredients so it really is cheap as chips!

I used the recipe from an amazing website, called The Kitchn however I adapted the recipe a little to suit my needs and tastes. As long as you have the two main ingredients (bananas and oats), you really can make this recipe anything you want it to be.

Without further a do...

BANANA OAT BARS

Ingredients
2 ripe bananas
2 cups rolled oats
1/4 cup chopped nuts (optional)
1/4 cup pitted, chopped dried dates (optional)
1 teaspoon vanilla (optional)

1/2 teaspoon salt (optional)

Grated nutmeg or cinnamon (optional)

I added some chopped peanuts, some currants and a dash of nutmeg.

Method
Heat your oven to 175C and lightly grease a square baking dish with oil.
Peel the two bananas and mash them in a medium mixing bowl until no large chunks remain; the bananas should be almost liquid.
Stir in the vanilla, if using.
Add the oats and stir them in.
Stir in the salt, dates, and nuts (if using).
Spread the mix into the baking tray evenly.
If using, sprinkle the top lightly with nutmeg or cinnamon.
Bake for 30 minutes or until the edges just begin to crisp up.
Place the baking tray on a wire rack to cool.
When the tray is mostly cool, cut into bars and enjoy with your favourite warm drink or a glass of milk.
Store leftover bars at room temperature and keep for about up to 5 days.


And there you have it!

Remember to keep searching #sffeb for more delicious sugar free recipes throughout this month! 
Happy Baking,

Charley x

Comments

Post a Comment

Popular posts from this blog

The Hummingbird Bakery's Rocky Road Bars

Rocky Road is a delightful dessert. It always goes down a treat at parties, coffee mornings, at home with the family-pretty much anywhere to be honest. My favourite recipe for Rocky Road has got to be by The Hummingbird Bakery. It's absolutely gorgeous, and it's such a quick and easy recipe. It also makes 12 generous portions so there's no need to fiddle on with multiplying the recipe to make sure it serves everyone. Great right? So without further a do, here's the recipe! Ingredients: 1.4KG milk chocolate, roughly chopped 8 regular sized chewy, filled chocolate bars of your choice (such as Snickers or Mars), roughly chopped 100g marshmallows 180g maltesers 100g dried apricots, roughly chopped 100g raisins 100g cornflakes 100g chocolate vermicelli *You will also need a 33x23x5 cm baking tray, lined with greaseproof paper* Method: Put the milk chocolate into a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the ...
Read more

St David's Day: Welsh Cakes

Image
Happy St David's Day/Dydd Gŵyl Dewi Hapus to all my Welsh readers and family! Have a spectacular day! Today's recipe is a classic Welsh one, and is a good old family recipe...Welsh Cakes. They are basically my favourite thing on the planet, and whenever I go to Wales I always come home with a pack (or ten) of these beauties. You won't be disappointed. Ingredients 8oz self raising flour Pinch salt 4oz softened butter 4oz caster sugar, plus a little extra for dusting 0.5 tsp mixed spice 1 tsp currants 4oz currants 1 egg, beaten Method Sift the flour and salt in a bowl. Rub in the butter. Add the sugar, spice, syrup and currants. Mix in the egg to make a soft dough. Pat out on a lightly floured surface, to a quarter of an inch thick. Use a medium scone cutter to cut out into rounds. Bake on a medium hot griddle pan, turning once until golden brown on both sides. Remove to a wire rack to cool and dust with sugar while hot. How simple is that? They rea...
Read more

Rosemary, Black Pepper and Sea Salt Scones

Image
Hello! Today's recipe is a makeshift one. I fancied making some scones, but wasn't too sure what type or what shape to make, and so I ended up picking some fresh rosemary from the garden, and pairing it with some cracked black pepper and sea salt flakes. They turned out pretty scrummy! Ingredients 2 cups plain flour 4 tsp baking powder 1/4 tsp sea salt flakes, plus a little extra to finish 1 tsp sugar 1 tbsp. butter 1 tbsp. freshly chopped rosemary (or 1 tsp of dried) 1 cup milk (I didn't use the whole cup full, but you can use the remainder for washing before baking.) Method Pre-heat the oven to 220C. Sift the dry ingredients into a bowl, and rub in the butter. Add the rosemary, and mix again, before adding the milk. Combine with your hands to form a soft dough. Roll out on to a floured board to 1.5 inch thickness and cut into either rounds or squares. I also shaped some of mine into a doughnut shape by rolling out a section of the dough into a long thin ...
Read more