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.
Makes about 8 bars
Total Time
25 Minutes
2 ripe bananas, peeled
1 tbsp maple syrup
200g (7oz) whole rolled oats
pinch of ground cinnamon
small handful of pecans, roughly chopped
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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