Banana Oat Breakfast Bars made gluten and dairy free on a sheet pan with a sprinkle of chocolate on top! Eat them for breakfast or whenever a sugar craving strikes.
Do you ever find yourself with a bunch of ripe (or overripe) bananas on your kitchen counter and think, "Man, I wish I had something to make with these other than grandma's banana bread?" Yeah, we thought so. Us too 😉 Since we are all about saving money (and more specifically, meal preps under $4) we thought we would give you another option for those ripe bananas!
Although these are bars, they are not crunchy at all. They have a soft texture and almost taste like you are eating a fresh baked good. Which, maybe you kind of are, but at least these are healthy! So healthy that they can work for breakfast, snack or dessert! The chocolate chips give them that 'dessert' feeling, but you can easily swap them out for your favorite nut, seed or dried fruit. Or, leave them out altogether.
If you want to add a bit more protein to round out the meal, pair them with Greek yogurt, cottage cheese or a few eggs. Whoever said eating a sweet breakfast was "bad" for you clearly had no idea what they were talking about! We mean, C'mon, Mint Energy Bites that taste like girl scout cookies? Yes, please!
4 large, ripe bananas
2 eggs whites
¼ cup unsweetened almond milk
¼ cup extra virgin olive oil
1 teaspoon vanilla extract
2 cups Gluten Free Rolls Oats
¼ cup coconut sugar
1 teaspoon baking soda
½ teaspoon cinnamon
4 tbsp. dairy-free mini chocolate chips (or as much as you like!)
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Sort of a silly question, but, do the chocolate chips get sprinkled in before or after baking?
Before baking. After you transfer the mixture to the baking pan, add the chocolate chips, then put it in the oven. =)
Just wondering what the calorie amount is please?
Hi Amanda - It is 187 calories per bar!
thank you!!!!!!!
Can you freeze them?
TBH... we haven't tried freezing them Amy. We'll try it next time we make the bars, but if you give it a shot, please let us know how it goes.
I realize this is way after the original question but one pan gives me breakfast for 2 weeks and I keep them frozen and individually wrapped (and then in a large freezer bag) and they seem to freeze/thaw just fine. I eat one serving with yogurt or cottage cheese every morning and it seems to keep me satisfied until lunch. Great recipe!
I realize this is way after the original question but one pan gives me breakfast for 2 weeks and I keep them frozen and individually wrapped (and then in a large freezer bag) and they seem to freeze/thaw just fine. I eat one serving with yogurt or cottage cheese every morning and it seems to keep me satisfied until lunch. Great recipe!
I just did this to have breakfast in the morning. I made the recipe with two whole eggs and just a little bit of honey in lieu of sugar as I am trying to cut off sugar. It's great.
I’m excited to try! Does this recipe still work if you use regular minute oats?
Hi Yvonne - We haven't tried with minute oats. Please let us know how it turns out and we could add your note to the recipe. =)
You write baking soda in one list of ingredients and then baking powder in the other. Which one should we use?