These nutritious breakfast or snack bars are simple to make. Mix dry ingredients. Add wet ingredients, press into a pan, and bake. That’s IT. This is an adaptation of a recipe my Wisconsonite friend Suze, who is ‘near-vegan’ for health and environmental reasons. As she says, this is a ‘very forgiving’ recipe — you can make swaps and it still works. Her notes: I only use 1/2 cup of dried fruit. While I feel the 1 ripe banana is a must, using 1/2 cup applesauce or apple jelly plus 1/2 cup water also works well . 1 cup of cranberry juice is great too! Oh! And lining the pan with parchment makes cleanup a breeze!
Ha, leave it to me to use three times the fruit called for…and a heaping half cup of nuts!
Prep Time: 10 minutes
Bake Time: 30 minutes
2 c old-fashioned oats
1 c all-purpose flour
1/2 c whole wht flour
1/4 c ground flaxseed
2 T hemp seed (optional)
1/2 c brown sugar
2 t ground cinnamon
1 t freshly grated nutmeg
1/2 t ground clove
1/3 c each dried blueberries, cranberries, raisins (or any combination of dried fruits)
1/2 c toasted pecans or walnuts (optional)
1 ripe banana
1 c apple juice
1 t vanilla
Step One: Preheat oven to 375 F. Spray a 9 X 13 baking pan with coconut oil.
Step Two: Mix dry ingredients well. Toss in fruit and toasted nuts; mix.
Step Three: Mash the banana. Mix it with apple juice and vanilla.
Step Four: Pour wet ingredients into dry. Stir well with wooden spoon; use hands if needed.
Step Five: Press into greased pan. Bake for 30 minutes at 375. Cool slightly before cutting. Makes 16 -24 bars or squares, depending how you cut them.