Last week I did a juice cleanse — three days of low-fruit veggie juices, three days of no solid food, three days of realising how much I actually enjoy the act of eating and subsequently miss it. I’ll share more about it one day but this post is not about that cleanse…
It’s about the homemade granola bars I made on the second day of said cleanse and photographed on the third day — in between launching a website for a client and packing for 5 days in Adelaide — without taking a single, solitary bite.
And so I found myself, smack bang in the middle of my green and red and orange liquid meal days, baking bars that smell like cookies.
So why homemade granola bars? Well my first two discoveries on Jess’s blog were her Healthy Veggie Muffins and Chickpea Blondies, and while both will appear in my kitchen some time very soon (!!) I needed a solution that I could pack for the trip — and that would last longer than a day or two in the fridge. Enter these breakfast bars.
I almost followed the recipe this time, almost. I didn’t have any over-ripe bananas so I roasted a few — trust me, try it some time. I subbed the sugar with rice syrup to lower the fructose content. I added tahini and cinnamon and doubled the nuts because I could.
I baked them in a larger pan for thinner bars. I made RJ try them while I sipped on yet another juice. Then I packed up a baggie of them to take on the plane and keep in the hotel room during my conference. Everybody wins.
Roasted Banana, Coconut & Oat Bars
A little bit nutty, a little bit fruity, a whole lot of wholesome. Little slices of happiness really. || Adapted from Flying on Jess Fuel
Makes 16 bars
- 2 c rolled oats
- 1 c shredded coconut, unsweetened
- 1 c chopped nuts or seeds (I used half almonds and walnuts)
- ½ cup chopped dried figs
- ½ tsp sea salt
- 1 tsp cinnamon
- ¼ c rice syrup, honey or maple syrup
- ¼ c coconut oil, melted
- 2 Tbsp tahini
- 1 c roasted (or very ripe) banana, mashed
Preheat oven to 190°C (375°F). Grease a 9 x 13 inch (23 x 33 cm) tin with a bit of coconut oil, line base and two long sides with a strip of baking paper.
Combine oats, coconut, nuts and figs in a bowl. In a large jug, stir together spices, syrup, oil and tahini. Mix banana into liquid then pour over dry ingredients and mix well. Don’t be afraid to get your hands in there to finish the job.
Tip mixture into prepared pan, spread evenly and bake until golden, about 25 minutes. Cool in pan 20 minutes, turn out onto a rack and cool completely before cutting into bars.
- To roast banana: cook 3 bananas under a medium-high griller (broiler) for 10 minutes, flipping half way through. Cool, peel and mash. Use any extra in smoothies or porridge or over yoghurt.
vegan // vegetarian // dairy-free // soy-free // refined sugar-free //
nut-free (with seeds) // gluten-free (with gf oats)