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These oat bars are the perfect after-school/work/Friends binge snack. With the sweetness of ripe All Good banana and grated apple, and the slow-releasing energy of oats, these will keep you going late into Episode 152.
Recipe & photography by Kelly Gibney
1 ripe banana – mashed
1 large apple – grated and squeezed tightly of liquid
2 free range eggs
¼ cup coconut sugar or other unrefined sugar
1 teaspoon vanilla essence
¼ cup melted butter (could use coconut oil)
2 cups rolled oats
¾ cup tapioca flour (could also use regular flour or brown rice flour)
Preheat oven to 180 degres celsius
Whisk together the mashed banana, apple, eggs, sugar and vanilla. Add the butter and mix well. Stir through the oats and flour.
Grease and line a square baking tin. Pour the batter in and use the back of a spoon to smooth the top.
Bake for 35 – 40 minutes until golden and lightly firm.
Will be easiest to slice if cooled completely first (ideally in the fridge). Will last up to 4 days in an airtight container. Freezes really well.
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.