Gluten free banana and seed breakfast bars

Name: Gluten free banana and seed breakfast bars
Total time: 40 min
Cuisine: British
Ingredients: 250g gluten free porridge oats; 3 ripe bananas, mashed; 60g coconut oil, melted; 40g sunflower seeds; 40g pumpkin seeds; 50g raisins; 1 tsp ground cinnamon; 0.25 tsp salt

Chewy oat bars sweetened with ripe banana and packed with seeds, good for a grab and go breakfast.

Time40 min
LevelEasy
Costabout £0.19 a head
Oven180°C (160°C fan)

12 bars

Ingredients

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250 ggluten free porridge oats
3ripe bananasmashed
60 gcoconut oilmelted
40 gsunflower seeds
40 gpumpkin seeds
50 graisins
1 tspground cinnamon
¼ tspsalt

Method

1
Heat the oven to 180°C (160°C fan). Line a 20 cm square tin with baking paper.
2
Mash the bananas in a large bowl until almost smooth. Stir in the melted coconut oil, then add the oats, seeds, raisins, cinnamon and salt. Mix well.
3
Press the mixture firmly into the tin with the back of a spoon so it is level and packed down.
4
Bake for 25 minutes, until golden brown at the edges and firm in the middle.
25 min
5
Leave to cool completely in the tin, then lift out and cut into 12 bars. They keep in a tin for 4 days.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.