Well, breakfast, or any time you need a filling snack to fuel you well!
These are a twist on my Banana Oat Biscuits. Super easy to make from stuff I always have in my pantry and quick enough that you can have a batch knocked up for breakfast in 5 minutes!
The fibre, great fats and protein help to boost your energy levels and keep you full for a while and the cinnamon in the mixed spice is useful for stabilising blood sugar levels … what’s not to love?!
See below the recipe for a Coeliac version and a few extras.
- 2 large bananas, very ripe
- 3 cups rolled oats
- 1 tsp mixed spice
- 1 heaped tbsp sunflower seed butter (or other nut butter)
- 1/2 cup of my choc protein mix **
- 3 tbsp milk of choice (unsweetened vanilla almond is great here)
- 3 tbsp aquafaba OR 1 whole egg
- Pinch pink salt flakes
**If you haven’t made this powder you can roughly replace it with 1 tbsp cocoa, 1 tbsp coconut sugar and 2 tbsp nut or seed meal.
In your blender/processor/bullet/thermal cooker add the bananas, milk, aquafaba and seed butter until smooth. (Speed 3 working up to speed 5 for 15 seconds).
In a large bowl use a whisk to mix together the remaining dry ingredients.
Pour the wet mix into the dry and fold together until well combined.
If using your blender or thermal cooker or processor to combine the two mixes use a low speed, so that you don’t shred the oats.
Place into a lined baking dish (mine is 25cm x 18cm), smooth and press down firmly.
Place into a preheated moderate oven for 20 minutes.
Allow to cool before slicing. Makes about 12 bars.
Store in an airtight container in the fridge or even in the freezer.
To make these coeliac friendly use 2 cups puffed rice and 1 cup rolled quinoa in place of the oats.
For a sweeter option you could mix through some chopped dried fruit (dates or sultanas are my favourite but cranberries or apple work too)