Banana Oat Bars Recipe

Adopt healthier baking habits with this banana oat bars recipe – the perfect sugar- and plastic-free lunchbox treat.

Keen to start moving your baking habits away from being heavily reliant on processed sugar and gluten?

With slow incremental changes you can… with gradual decreases of quantities and swapping of ingredients.

These banana oat bars are sugar-free, as the banana and honey combined make them sweet enough to satisfy even the sweetest tooth.

They’re a great alternative to packaged muesli bars and are quick to make. These were whipped up before school and ready to go in the lunchboxes quick smart. (And ready for my morning tea later – yum!).

This recipe featured in Issue #10 of the magazine, along with some other great wholefoods baking ideas.

Banana oat bars recipe

Banana Oat Bars
(Gluten* and refined sugar-free)

Ingredients:

  • 2 mashed bananas
  • 100g melted butter
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 3 tbsp honey
  • 2 cups whole oats

Banana oat bars recipe

Method:

Mix ingredients up in the order listed. Press mixture into greased pan (I use a 23cm x 23cm pan) and bake at 180°C for approximately 45 minutes.

* If using gluten-free oats, otherwise recipe will be low in gluten.

Healthy baking tips:

  • Switch white flours to wholemeal spelt or wholemeal. Initially you might like to go half/half until your tastebuds adjust.
  • Always use natural fats such as butter and nuts, over those which are tinkered with substitutes (margarine, I’m looking at you).
  • Decrease sugar amounts and substitute where you can for honey, dried fruit or at a pinch, rapadura (an unrefined sugar).
  • Vanilla gets used a lot in this household. Buy the pods, split them down the middle and pop them into a small glass bottle. Top them up with vodka and store in a dark shelf for at least a month. I generally keep adding and topping them up as needed.

You can find the full version of this article in issue #10 of Pip Magazine, which is available for digital download here or in print here.

Like more articles like this one? Subscribe to Pip Magazine’s print or digital editions here.

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