I’m always making a treat of the week for my family. You know, those little goodies that hang out on a platter or cake stand during the week that serve as breakfast on-the-go, a snack, dessert or whatever! Lately I’ve been making some fun coffee cakes (vegan and gf) but this week I wanted to do bars. I was inspired by So Vegan and did my own take on these bars. They are packed with carbs, fiber, protein, omegas and healthy fats. Great satiating treat during the crazy holiday weeks ahead! I hope you enjoy them.
2 bananas, medium sized, peeled and mashed
1 3/4 cup of rolled oats, gluten free certified
1/4 cup of pepitas
1/3 cup of chopped walnuts
1/4 cup of hemp hearts
4 Medjool dates, pitted and chopped
Pinch of salt
3/4 cup of creamy almond butter
4 tbl maple syrup or agave
3 tbl of oil – walnut, olive, coconut or pumpkin work nicely
Into a large bowl, mash your peeled bananas. Then add your oats, pipits, walnuts and hemp hearts. Pit and chop your dates. Add them to the bowl along with a pinch (1/4 tsp) pink Himalayan salt. Mix to combine. Into a saucepan over low/medium heat, add your almond butter, syrup and oil. Bring to a simmer and whisk to combine. Remove from the heat and pour over your oat mixture. Mix to incorporate.
Preheat your oven to 350 degrees. Line your 9×9 baking sheet with parchment paper. Spray with oil. Pour in your mixture and level with a spoon. Bake for 40-45 minutes. Remove and allow to cool completely before slicing. Enjoy!
Optional idea: Top the mixture before baking with additional nuts, chocolate chip or seeds.
— Knead to Cook