This lightly sweetened granola bar takes enjoying banana bread to a new (and portable) level. Courtesy of Running with Spoons , the recipe features a simple bar made from chewy rolled oats and ground flax that is lightly sweetened with ripe bananas, honey and dates. It’s also a friendly snack option for those on a gluten-free diet. Make and store in the fridge for a great post-workout snack!
Banana Bread Granola Bars
- 2 cups rolled oats (certified gluten-free if necessary)
- 2 tablespoons ground flax
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup very ripe mashed bananas
- 1/4 cup honey (substitute with brown rice syrup if vegan)
- 1 teaspoon vanilla extract
- 1/2 cup chopped dates (or other add-ins of your choice)
Preheat oven to 350F and prepare an 8 inch x8 inch baking pan by lining it with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Grease the foil with cooking spray or oil and set aside.
In a large mixing bowl, combine oats, flax, cinnamon, and salt. Add mashed bananas, honey, and vanilla, mixing until fully combined. Fold in dates.
Pour mixture into prepared baking pan. Using a greased spatula or your hands, spread the mixture evenly in the pan, pressing down firmly.
Bake for 20-25 minutes, until top sets and edges begin to turn golden brown.
Remove from oven and let cool in pan for 10 minutes before cutting into bars with a sharp knife.
Serves: 10 | Serving Size: 1 bar
Per serving: Calories: 130; Total Fat: 2g; Saturated Fat: 0g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 120mg; Carbohydrate: 27g; Dietary Fiber: 3g; Sugar: 14g; Protein: 3g
Nutrition Bonus: Potassium: 122mg; Iron: 5%; Vitamin A: 0%; Vitamin C: 2%; Calcium: 1%
Amanda Drozdz is a certified health coach and lifestyle blogger who loves to live a healthy, balanced lifestyle with a carrot in one hand and a cookie in the other. You can find more of her recipes and daily musings on her blog, Running With Spoons, or connect with her via Twitter, Facebook, or Pinterest.
Photo courtesy of Amanda Drozdz. Original recipe can be found on Running With Spoons.