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Wholesome Banana Chocolate Breakfast Bars (sometimes pumpkin)
(recipe, Katie Hickey)
This recipe freezes great and makes for wonderful portable breakfasts.
200 grams (2 cups) rolled oats or mixed rolled grains
60 grams (2/3 cup) ground almonds, a.k.a. almond meal
30 grams (1/3 cup) dried, unsweetened grated coconut
1/2 tsp cardamom or cinnamon (if using pumpkin, optionally up the spices to 1 tsp cinnamon, 1/2 of allspice and/or cloves, 1/2 ginger, and 1/4 nutmeg)
1/2 teaspoon fine sea salt
1 tsp baking powder
120 grams (4 1/4 ounces) good-quality bittersweet chocolate (or chocolate chips)
4 very ripe, medium bananas, about 400 grams (14 ounces) when peeled (OR 8 oz. banana plus 8 oz. pumpkin puree)
1/2 teaspoon natural vanilla extract
60 ml (1/4 cup) whole almond butter (substitute peanut butter, or slightly warmed coconut oil)
- Preheat the oven to 350°F and grease a 8" square baking dish with vegetable oil spray.
- In a medium mixing bowl, combine the oats, ground almonds, coconut, spices, baking powder and salt. Set aside. Chop the chocolate so the largest pieces are about the size of a chocolate chip. Set aside.
- In another medium mixing bowl, combine the bananas (and/or pumpkin), vanilla, and almond butter, and mash thoroughly using a potato masher. Add the oats mixture and mix well. Fold the chocolate in gently.
- Pour into the prepared baking dish, level the surface, and slip into the oven. Bake for 25 minutes, until the top is set and golden-brown. Let cool completely before slicing into bars. If you're not serving all the bars at once, I suggest you cut out only what you need. Cover the rest with foil and keep at room temperature.