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Pecan, Cinnamon & Banana Oat Bars

Bake these squidgy, oaty bars for a breakfast on the go, or a light pick-me-up in the afternoon. The riper the bananas, the sweeter the overall flavour, so feel free to leave out the maple syrup if you think the bars will be sweet enough.
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Serves
Makes about 8 bars
Total Time
25 Minutes
Ingredients
2 ripe bananas, peeled
1 tbsp maple syrup
200g (7oz) whole rolled oats
pinch of ground cinnamon
small handful of pecans, roughly chopped
Method
Step 1

Preheat the oven to 180°C/350°F/gas mark 4.

Step 2

Mash the bananas into a rough paste in a bowl and stir in the maple syrup. Add the oats, cinnamon and pecans and stir again, then use your hands to fully combine.

Step 3

Press tightly into a small, shallow baking tin and smooth the top with the back of a spoon. Bake in the oven for 15 minutes. Remove from the oven and slice into bars while still warm, before turning out onto a wire rack to cool completely.

TIP: Switch the pecans for sultanas (golden raisins), freezedried raspberries or dried cranberries for tasty variations (which children will love too).

Recipe courtesy of Five Ingredient Vegan by Katy Beskow (Quadrille £20). Photography ©Luke Albert

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