These banana oat breakfast squares are oddly compelling. They are not sweet, and at first I didn't think my kids would be interested, but they ended up eating them. These squares are best enjoyed spread with nut butter or Nutella. It's a healthy on-the-go breakfast! The next time I make these I'll experiment with adding some cocoa powder to the mix. Either way it's a great way to use up two mushy bananas!
Banana Oat Breakfast Bars
Makes 16 squares
Adapted from Deliciously Ella Every Day
2 very ripe bananas
2 1/2 cups rolled oats (not quick oats) (use gluten-free oats for a g-free version)
1/2 cup non-dairy milk
2 Tblsp nut butter
1/2 Tblsp ground cinnamon
1/2 Tblsp ground cardamom
1 Tblsp maple syrup
1 tsp vanilla extract
2 Tblsp ground flaxseed
coconut oil for greasing the pan
Preheat the oven to 350 degrees.
In a medium-sized mixing bowl mash the bananas with a fork until smooth. Add the oats, milk, nut butter, spices, syrup, vanilla and flaxseed. Combine well.
Grease an 8x8" baking pan with coconut oil. Transfer the batter to the pan and smooth the top.
Bake 15 minutes or until dry on the top. Let cool in the pan. Cut into squares. Store in the fridge for up to 5 days.