Banana Raspberry Oatmeal Bars
Ingredients
- 1 Tblsp flax meal option: replace flax meal and warm water with 1 egg yolk
- 2 ½ tblsp warm water
- ⅔ cup fresh raspberries or any other berry
- 1 ¼ cups mashed banana about 2 large bananas
- 2 Tblsp Honey
- ¼ cup brown sugar packed (or sub with coconut sugar)
- 2 tsp vanilla extract
- 1 cup rolled oats
- 1 cup oat flour you can grind the cup of oats in a food processor until they are flour like
- ¼ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ cup unsweetened coconut flakes
Instructions
- Preheat over to 350 degrees and spray an 8x8 pan with cooking spray.
- To make flax egg: In a small bowl, mix together the flax meal and warm water, and let stand for 5 minutes to gel and turn into a "flax egg". If you prefer you can use one egg yolk here as well.
- In a separate bowl, mash the raspberries with a fork and set aside.
- In another bowl, mix the mashed bananas, honey and brown sugar. Once the flax egg is set add it to the mashed bananas. Add the vanilla extract and stir until well combined.
- Add in all of the remaining ingredients, except the mashed raspberries, and stir until the mixture is well combined.
- Spread ¾ of the mixture into the prepared pan. Then spread the mashed raspberries over the mixture in the pan until it evenly covers the surface. Drop the remaining batter on top, and lightly spread it evenly.
- Place in the oven uncovered for approximately 15 minutes (if you used an egg yolk then you will need to bake 23-25 minutes). Bake until a tooth pick comes out clean and the top feels set. Do not overbake as you want them moist.
- Cool until room temperature then refrigerate until completely cooled before cutting into bars.
I am back! Wow life is just continuously busy. We have had such a whirlwind year. I know the last time I posted it was right after our wedding. Shortly after that we bought a new house and moved and then I started back at school. I am pursuing my Masters in Counseling to become a licensed professional counselor at Multnomah University in Portland, Oregon. The reason for this post now is because I made these Banana and Raspberry Oatmeal Bars for my classmates for our saturday class and they loved them!
These bars are also amazing because they are low in added sugar. I have explained before that I am all about trying to bake healthier and with lower sugar and these bars use the banana and raspberry for their primary sugar. We have enough sweets and sugar in our diet.
A bonus is that these bars are great for when you have company staying the weekend. You can make them ahead and have them ready to put out with coffee in the morning with some fresh fruit. Breakfast is then done and you can sit and enjoy your time with your guests.
See you next time!
Banana Raspberry Oatmeal Bars
Ingredients
- 1 Tblsp flax meal option: replace flax meal and warm water with 1 egg yolk
- 2 ½ tblsp warm water
- ⅔ cup fresh raspberries or any other berry
- 1 ¼ cups mashed banana about 2 large bananas
- 2 Tblsp Honey
- ¼ cup brown sugar packed (or sub with coconut sugar)
- 2 tsp vanilla extract
- 1 cup rolled oats
- 1 cup oat flour you can grind the cup of oats in a food processor until they are flour like
- ¼ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ cup unsweetened coconut flakes
Instructions
- Preheat over to 350 degrees and spray an 8x8 pan with cooking spray.
- To make flax egg: In a small bowl, mix together the flax meal and warm water, and let stand for 5 minutes to gel and turn into a "flax egg". If you prefer you can use one egg yolk here as well.
- In a separate bowl, mash the raspberries with a fork and set aside.
- In another bowl, mix the mashed bananas, honey and brown sugar. Once the flax egg is set add it to the mashed bananas. Add the vanilla extract and stir until well combined.
- Add in all of the remaining ingredients, except the mashed raspberries, and stir until the mixture is well combined.
- Spread ¾ of the mixture into the prepared pan. Then spread the mashed raspberries over the mixture in the pan until it evenly covers the surface. Drop the remaining batter on top, and lightly spread it evenly.
- Place in the oven uncovered for approximately 15 minutes (if you used an egg yolk then you will need to bake 23-25 minutes). Bake until a tooth pick comes out clean and the top feels set. Do not overbake as you want them moist.
- Cool until room temperature then refrigerate until completely cooled before cutting into bars.
Lightly adapted from Food Faith Fitness
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