Yields: 9-12 bars
Prep time: 10-15 minutes
Bake time: 25-30 minutes
Ingredients:
2 cups (180g) rolled oats (old-fashioned, not instant)
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 large egg
1 cup (240g) mashed ripe bananas (about 2-3 medium bananas) or unsweetened applesauce
1/2 cup (120ml) milk (any type: dairy, almond, oat)
1 teaspoon pure vanilla extract
1 cup (about 150g) raisins (or chopped dates/cranberries)
Instructions:
- Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch (20×20 cm) square baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal. - Combine Dry Ingredients:
In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir well to ensure everything is evenly distributed. - Combine Wet Ingredients:
In a separate medium bowl, whisk together the egg, mashed bananas (or applesauce), milk, and vanilla extract until smooth and well combined. - Mix Wet and Dry:
Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spoon or spatula until just combined. Be careful not to overmix. The mixture will be thick. - Fold in Raisins:
Gently fold in the raisins (or other chosen dried fruit) until they are evenly distributed throughout the batter. - Transfer to Pan:
Spoon the batter into the prepared baking pan. Use the back of a spoon or a spatula to spread the mixture evenly and press it down firmly into the pan. This helps the bars hold together. - Bake:
Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with moist crumbs. The bars should feel set to the touch. - Cool and Cut:
Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This is crucial for them to firm up and cut cleanly. Once completely cool, lift the bars out of the pan using the parchment paper overhang (if used) and cut into 9 or 12 squares.
Helpful Tips for Bakers:
Ripe Bananas:
For the best sweetness and moisture, use very ripe bananas with plenty of brown spots. If using applesauce, ensure it is unsweetened.
Don’t Overmix:
Overmixing the batter can lead to tougher bars. Mix until just combined.
Customizable Mix-ins:
Feel free to substitute raisins with other dried fruits like chopped dates, dried cranberries, or apricots. You can also add chopped nuts (walnuts, pecans) or a few tablespoons of chocolate chips for a treat.
Cool Completely:
Patience is key! The bars need to cool fully to set properly. Cutting them warm will result in crumbly bars.
Storage & Serving Suggestions:
Storage:
Store cooled breakfast bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. They can also be frozen for up to 2-3 months. Thaw at room temperature or gently warm in the microwave.
Serving:
Enjoy these oatmeal bars as a quick and healthy breakfast on the go, a satisfying snack, or a light dessert. They are delicious on their own or served with a dollop of Greek yogurt.
