These squares are just delicious. They are chewing, sweet with a peanut butter flavour and make a mid morning snack a bit more interesting. They are great for a quick breakfast on the go and easy to take to work with you. They also keep well for a few days in an airtight container but they are so moorish that they did not last very long at all in my house. I had to put the tin I stored them in away from my sight as the temptation was too great every time as I passed by!
They are incredibly easy to make. No skills required at all, just mash up a banana, mix in some ingredients and bake. You may add any type of seeds you fancy. I’ve used what was on my shelves. You can also add nuts for extra crunchiness.
These lovely squares will fill you up, yet they are healthy. They are not loaded with sugar and strange sounding names ingredients like regular shop bought cereals bars. Only good stuff in these! Peanut butter provides a good amount of protein along with vitamin E, magnesium and potassium. Bananas also contain a high amount of potassium which helps keeping your blood pressure down, they also help with memory and moods. Oats are believed to help stabilising blood sugar and lowering cholesterol levels. If you want to boost up your intake of oats, try adding them to your smoothies. It bulks them up a bit and make you feel full longer along with adding those great health benefits.
So if you have a lonely over ripe banana hanging around, give this recipe a try, it will thank you for it 🙂
Peanut Butter and Banana Granola Squares
- 1/4 cup Coconut Oil
- 1/2 cup Peanut Butter
- 1 Banana
- 3 tablespoons Agave Syrup (may be substitute with Honey for non vegan)
- 1/4 cup Coconut Sugar (you may use other sugar)
- 2 cups Oats
- 1/3 cup Raisins
- 1 tablespoon Linseeds + 1 Teaspoon
- 1 tablespoon Poppy Seeds + 1 Teasoon
- 1 tablespoon Sunflower Seeds
|Turn the oven to 150C. |
Melt the coconut oil and peanut butter together in a pan, under low heat. While melting, mash the banana with a fork.
|Add the agave syrup, coconut sugar, oats, raisins, seeds and banana to the pan and mix well. Reserve the 1 teaspoon of linseed and poppy seeds. |
|Line a baking pan with parchment paper and pour the oat mixture in. Spread the mixture evenly and sprinkle with the remaining seeds. |
|Bake in the oven for 30 minutes or until golden brown. Leave to cool in the pan for 10/15 minutes and then transfer to a baking rack. |
Cut into slices when completely cold. Can be kept in an airtight container for a few days.
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