The bars are healthy lunchbox items or after-school snacks, plus easily made. For nut free just omit the chopped walnuts.
Makes 8 bars
Preheat oven to 350F (175C)
1 1/2 cups (195 g) organic (gluten-free) rolled oats
1 tsp. (5 g) each: (gluten-free) baking powder, baking soda, and ground cinnamon
2 ripe organic bananas
1/4 cup (60 ml) melted coconut oil
2-3 Tbs. (30-45 ml) organic maple syrup or honey
1/2 cup (65 g) organic pumpkin or sunflower seeds (or mix the seeds)
1/2 cup (65 g) dried organic cranberries or sliced figs
1/4 cup (30 g) chopped organic walnuts (omit for nut free)
1. Grease a baking dish or line with parchment paper.
2. In a food processor, ground the oats until coarse.
3. In a bowl, combine the ground oats baking powder, baking soda, and cinnamon.
4. In a small bowl, mash the bananas with a fork.
5. Add the melted coconut oil and maple syrup or honey.
6. Fold in the seeds, cranberries or figs, and walnuts.
7. Place the mixture in the baking dish and flatten with a spatula.
8. Bake for 18-20 minutes.
9. Let cool for 10 minutes before removing from the pan.
10. Keep in the refrigerator for up to a week or freeze for up to 3 months.
(Use organic ingredients.)
For school lunch, add
(Use organic ingredients.)
For school lunch, add
- dip: mashed avocado with hummus
- (glutens-free) crackers for dipping
- sliced crunchy vegetables for dipping
- fruit
- juice
