Ingredients
- 2 cups old-fashioned oats, uncooked
- 2 ripe bananas
- 1/4 cup raisins
- 1 tablespoon flaxseed meal
- 1 tablespoon chia seeds
- 1 tablespoon dry quinoa, uncooked
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
Directions
Preheat oven to 350°F. Lightly grease an 8″x 8″ pan with spray oil.
In a mixing bowl, mash ripe bananas with the back of a fork until smooth. Add raisins.
Place 1 cup of the oats and the remaining ingredients into a food processor. Pulse several times. Add to the banana mixture.
Mix in the remainder of the oats with a spoon. Pour into a greased pan and gently pat down until the batter is spread.
Bake for 20-25 minutes or until the edges are lightly browned. Allow to completely cool. Cut into 9 squares.
Store in an airtight container on the counter or in the fridge for a longer shelf life.
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Serves 9
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Difficulty: Easy
The fiber and protein found in oats contributes to feeling full longer making this an ideal breakfast choice!
Oatmeal bars, rooted in centuries-old traditions of portable oat-based foods, evolved from Scottish porridge staples and 19th-century health foods into modern, convenient snacks.
