I make these bars quite a bit, and have adapted the recipe to where I think it’s at the pinnacle of perfection. They’re moist, flavourful, and completely dairy and refined sugar free. They’re awesome to wrap in some waxed paper, toss in your bag and eat on the go. Plus, if I eat one for breakfast, it’ll keep me going until lunch time without an energy crash, which is just what I want as I’m trying to make a concerted effort to snack less (or rather to only snack on good things).
If you can get coconut oil that actually tastes of coconut, try and use that, as the flavour of the bars is mmmmhmmmm good. I use a virgin one from Sainsbury’s that is great.
Date, oat, and banana breakfast bars
- 300g pitted dates
- 200g rolled porridge oats
- 60g wholemeal (spelt) flour
- 30g desiccated coconut
- 100g banana chips
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 65ml sunflower oil
- 65g coconut oil
- 125ml agave nectar
- 3 ripe bananas
- 2 tablespoons of chia seeds
- 50g walnuts
- A handful of pumpkin, sunflower and chia seeds (for sprinkling)
Prep a baking pan, roughly 20cm / 8 inches squared. Lightly oil the baking tray and press baking paper into the oil to stick it to the metal. Pre-heat your oven to 180 degrees centigrade.
Toss all of the ingredients, apart from the nuts and the seeds for sprinkling. Run the processor until the mixture is smooth, then finally add the nuts and pulse a couple more times just to distribute the nuts in the batter. Scrape into a prepared tin, use the back of a spoon to smooth down the top, and sprinkle with the extra seeds.
Cook for around 30 minutes, rotating after 15 minutes to brown the surface evenly. After 30 minutes cooking, remove the pan from the oven, and allow to cool completely, before cutting into 16 small squares.
Store in an airtight tin and they’ll last you all week, or place the box in the freezer and take out the night before you want to eat them.
The saucer is by House of Rym and the pattern is Arbour Harbour in yellow.