Banana Breakfast Bars 12.000

Goran Kosanovic for The Washington Post

Weeknight Vegetarian Apr 25, 2016

These somewhat-caky, somewhat-chewy bars have a subtle banana flavor that makes them perfect for a grab-and-go breakfast.

Make Ahead: The bars can be refrigerated in an airtight container for up to 5 days.


Servings:
12 bars

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 bars

Ingredients
  • Coconut oil, for the baking dish (may substitute cooking oil spray)
  • 2 large or 3 small very ripe bananas, sliced (about 1 cup)
  • 2 1/2 cups old-fashioned rolled oats
  • Scant 1/2 cup unsweetened almond milk
  • 2 tablespoons cashew butter
  • 1 tablespoon ground cinnamon
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt

Directions

Preheat the oven to 350 degrees. Generously grease an 8-inch square baking dish with the oil.

Use a fork to mash the bananas in a mixing bowl until smooth. Stir in the rolled oats, almond milk, cashew butter, cinnamon, honey, vanilla extract and salt until well incorporated.

Spoon the mixture into the baking dish, flattening and smoothing the surface. Bake for 12 to 14 minutes or until evenly firm to the touch.

Cool in the baking dish completely before cutting into 12 bars of equal size.

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Recipe Source

Adapted from "Deliciously Ella Every Day," by Ella Woodward (Scribner, 2016).

Tested by Joe Yonan.

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