Oil-Free Strawberry Banana Breakfast Bars
User Reviews
5
Oil-Free Strawberry Banana Breakfast Bars
Description
Oil-Free Strawberry Banana Breakfast Bars start with mashed ripe bananas mixed with maple syrup, almond extract, and sea salt as a moist base. Rolled oats, oat flour, and baking powder form the dry ingredients, contributing a tender structure when baked. Quartered strawberries are layered in the pan and partially covered by remaining batter, allowing some berries to remain visible and contribute bursts of flavor. Sliced raw almonds sprinkled on top add crunch and nuttiness. Baking produces bars with a moist, soft crumb and tender berries throughout.
An optional glaze made from melted coconut butter combined with non-dairy milk, maple syrup, and almond extract can be drizzled over cooled bars for a richer sweet finish. Bars are sliced into nine portions and can be stored in an airtight container in the refrigerator for up to four days. They reheat quickly, making them convenient for make-ahead breakfasts or snacks.
Ingredients
- 2 large banana very ripe
- 3 tablespoon maple syrup
- ½ teaspoon almond extract optional; or substitute vanilla
- ¼ teaspoon salt fine sea salt
- 1 ½ cups rolled oats
- ½ cup oat flour or substitute whole-wheat, spelt, or gluten-free blend
- 1 teaspoon baking powder
- 2 cups strawberry quartered, about 8 ounces; if frozen, thaw and drain first
- 2 tablespoon almond raw, sliced; or chopped nut of choice
Coconut butter glaze, optional:
- 1 tablespoon coconut butter raw
- 1 to 2 tablespoon non-dairy milk
- 1 teaspoon maple syrup
- ¼ teaspoon almond extract
Instructions
- Preheat oven to 350 degrees F, and line an 8x8 baking pan with parchment.
- Place the bananas in a mixing bowl and mash/squish them using your hands or a fork. Add the maple syrup, almond extract, and salt to the bowl and stir to combine.
- Add the oats, oat flour, and baking powder to the bowl and stir to combine.
- Spoon about ⅔ of the batter into the prepared pan, enough to fully cover the bottom. Distribute the strawberries around the pan, and dollop the remaining batter evenly around the pan on top of the strawberries. Many of the strawberries should stil be visible. Lightly press the batter down to flatten.
- Sprinkle with sliced almonds, and bake for 27 to 30 minutes. Allow to cool 10 to 15 minutes. Use the parchment to remove from the pan and slice into 9 bars.
For the optional glaze:
- Melt 1 tablespoon coconut butter in a mug. Add the milk, maple syrup, and extract and stir until smooth. Drizzle onto cooled bars.
Notes
- Store the breakfast bars in an airtight container in the refrigerator for up to four days to maintain freshness.
- Reheat bars quickly in the microwave for a warm, soft texture before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9bars
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 145kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 68mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 28.9mg | 32% |
| Calcium | 30mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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