Recipe 1: Healthy Banana, Apricot and Date Oat Bars
Makes 20 small bars
- 3 large ripe bananas
- 3 cups traditional rolled oats
- 1/4 cup finely chopped dried dates
- 1/4 cup finely chopped dried apricots
- 1/4 cup slivered almonds
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 180°C/160°C fan-forced. Grease a 16cm x 25.5cm (base) slice pan. Line with baking paper, extending paper 2cm above edges of pan.
- Step 2. Mash banana until smooth. Add oats, dates, apricots, almonds, cinnamon and vanilla.
- Stir until well combined.
- Spoon into prepared pan.
- Using the back of a spoon, press evenly into pan.
- Bake for 30 to 35 minutes or until golden. Cool completely.
- Cut into small bars.
Recipe 2: Banana Bread Baked Oatmeal
- 1/2 cup rolled oats (50 g)
- a litle over 1/16th tsp salt
- a little over 2 tbsp mashed, very-ripe banana (40 g)
- 3 tbsp milk of choice or water (45 g)
- 1 tbsp virgin coconut oil or coconut butter (Or you can sub 1 tbsp more liquid or extra
- banana, for a lower-fat version. But the coconut oil makes this recipe so buttery!)
- pinch stevia OR 1 tbsp sugar (Taste the batter to decide if you want more)
- Optional: walnuts, cinnamon, vanilla extract, peanut butter, or whatever else you put in banana bread (Chocolate chips?)
- Preheat oven to 380 degrees. Combine dry ingredients, then mix in wet. Pour into a small baking pan, loaf pan, or 1-cup ramekin (or, for mini boats, two 1/2-cup ramekins).
- Cook for 15-20 minutes, or more until it’s firm. (Cooking time varies, depending on whether you use oil or not.)
- Finally, set your oven to “high broil” for 5 more minutes (or simply just bake longer, but broiling gives it a nice crust). Don’t forget to spray your ramekins or mini-loaf pan first if you want your cakes to pop out.
Credits to: taste.com.au ; chocolatecoveredkatie.com