Peanut butter and banana oat bars recipe
Make a batch of these delicious peanut oat bars and pop them in the freezer to have a ready supply. They're great for eating on the go or when you need a healthy snack.
Tip: Freeze the cooked bars in an airtight container, slotting greaseproof paper between them to stop them from sticking together. Thaw at room temperature then store in an airtight container for up to 3 days.
Ingredients
- 200 g jumbo porridge oats
- 120 g plain flour, white or wholemeal
- 3 tsp ground cinnamon
- 1 tsp baking powder
- 1 pinch salt
- 75 g raisins
- 3 tbsp desiccated coconut (optional)
- 2 ripe bananas
- 2 tbsp peanut butter or any other type of nut butter
- 1 egg
- 2 tsp vanilla extract
- 375 ml milk (can be dairy, nut milk, soya or coconut)
- 3 tbsp honey
- 7.1 oz jumbo porridge oats
- 4.2 oz plain flour, white or wholemeal
- 3 tsp ground cinnamon
- 1 tsp baking powder
- 1 pinch salt
- 2.6 oz raisins
- 3 tbsp desiccated coconut (optional)
- 2 ripe bananas
- 2 tbsp peanut butter or any other type of nut butter
- 1 egg
- 2 tsp vanilla extract
- 13.2 fl oz milk (can be dairy, nut milk, soya or coconut)
- 3 tbsp honey
- 7.1 oz jumbo porridge oats
- 4.2 oz plain flour, white or wholemeal
- 3 tsp ground cinnamon
- 1 tsp baking powder
- 1 pinch salt
- 2.6 oz raisins
- 3 tbsp desiccated coconut (optional)
- 2 ripe bananas
- 2 tbsp peanut butter or any other type of nut butter
- 1 egg
- 2 tsp vanilla extract
- 1.6 cups milk (can be dairy, nut milk, soya or coconut)
- 3 tbsp honey
Details
- Cuisine: British
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 10
Step-by-step
- Preheat the oven to 180°C/350°F/gas mark 4.
- Place the oats, flour, cinnamon, baking powder, salt, raisins and coconut in a large bowl and mix together.
- In a separate bowl, mash the bananas and peanut butter together then add the egg.
- Beat the egg into the mixture, making sure everything is well combined, then add the vanilla, milk and honey.
- Add the wet ingredients to the dry ones and mix together well.
- Pour the mixture into a lined 20cm x 20cm (8 x 8 inch) tin and bake in the oven for 35–40 minutes, or until a skewer comes out of the centre clean.
- Leave to cool in the tray then cut into bars. Store in an airtight container for up to 3 days.
This recipe is from Good Food, Sorted by Chris Bavin. Published by DK, 7 March 2019, £18.99.
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