Banana Oatmeal Granola Bars
On Tuesday when Derek came home, he exclaimed, “there is some serious housewife action happening here”.
I was up to my elbows in mixing ingredients for brownies. I hadn’t planned to make the brownies, but when I got home, the boys were all worked up about going to Starbucks for a treat. As an alternative, I suggested baking our own sweet something. Lil D went through a couple of cookbooks and decided on brownies. I would have preferred some sort of whole grain muffin, but I was weak.
By the time Derek found me, the boys had abandoned me; they were colouring and wait and for the brownies to magically appear. I can see how he was misled into thinking baking brownies was the first thing on my mind when I got home from a day at work.
Last night after the boys went to sleep, in our fruitbowl, I noticed some rotting bananas – I learned today from my mom that the correct term is “overripe” – either way, these bananas were on their last legs and needed to be put to good use.
I was thinking about healthy breakfast options (to counteract the serious brownie binges), so I googled “oats bananas bar”. I added “oats” to the search because oats and bananas (and raisins) are my favorite foods.
I found a recipe that looked simple, and adapted it for my nut-free home.
I can tell you that in less than 24 hours, all 12 servings have been eaten. Everyone in the house enjoyed them. They are not complex or gourmet, but the simple, comfortable flavours and texture were definitely a hit. If I had one extra ounce of energy, I would make them again right now. Because, this poor guy is all alone:
Homemade Banana & Oats Granola Bar
- 2 large egg whites
- 1 tsp cinnamon
- 1 1/2 medium bananas, overripe
- 1/4 cup packed raisins
- 1/4 cup pumpkin seeds (chopped almonds in original recipe)
- 1 cup rolled oats
- Whisk egg whites, combine with overripe mashed banana and cinnamon.
- Fold in oats, raisins and almonds.
- Pour into a 9″ square well-greased baking dish.
- Level the mixture by pressing on it with a spoon. Bake at 350 °F (175 °C) for 40 minutes.
- Let cool at least 15 minutes before slicing.
88 calories per serving; 2 g of fat, 2 g of fiber, 3 g of protein