Should I call this flapjack? Well, I am not too sure cause I have never tasted it before or have I? It probably is called differently in the states; ok I am a little confused so I might need some help for it.
No matter what it is, this banana oat bar makes my breakfast quick and boosts my energy and absolutely, fiber – just grab one or two and enjoy. Banana gives extra flavor and provides nice chewy -not too chewy texture and incredibly moist. White sugar isn’t called for this recipe to keep the sugar low, refined sugar to be exact. We don’t need that especially in the morning. Very simple to make and you will be pleased that you make ‘on the go’ delicious breakfast yet healthy.
Banana Oat-Bar ( Makes 18 Bars)
It is not recommended to skip the agave or honey in this recipe since it helps binding all ingredients together, otherwise it will fall apart and crumbly as a result. If you prefer it plain, just leave out the cinnamon and cardamom powder. Sunflower seeds can be replaced by raisins or anything to your liking. Most importantly, try to keep It as heart healthy.
To make Allergy free version , substitute quinoa flakes ( I heard it works really well) for oat or Gluten Free Oatmeal.
- 3 mashed ripe medium bananas ( ½ cup)
- 1/3 cup raw turbinado sugar (or brown sugar)
- ¼ cup agave nectar ( or honey)
- 1/3 cup grapeseed oil ( or other light tasting oil i.e canola, vegetable, corn)
- ¼ cup potato starch ( or cornstarch)
- 2 ½ cup rolled old fashion oat ( not quick oat)
- 1 cup dry unsweetened grated coconut
- ½ cup sunflower seeds ( optional)
- 1 teaspoon cinnamon powder
- ½ teaspoon cardamom powder
- ½ teaspoon fine sea salt ( or regular table salt)
1- Preheat the oven to 350F , line parchment paper on a 13 x 9 inches Baking sheet or grease the sheet with small amount of cooking oil.
2- In a medium bowl, combine potato starch, oats, unsweetened grated coconut, sunflower seeds, cinnamon powder , cardamom powder and sea salt. Mix well and set aside.
3- In a large mixing bowl, vigorously whisk mashed banana , turbinado sugar , agave nectar and oil until well incorporated and the sugar is completely dissolved.
4- Stir in the oat mixture into the wet ingredients ( banana mixture).Mix them well, make sure all dry ingredients are perfectly moistened to avoid them crumbling and fall apart after baking.
5- Pour the mixture onto a prepared baking sheet. With rubber spatula or cleaned dampened hand, press down the mixture to 1/8 – 1/6 inch thick..
6- Bake for about 20 -23 minutes or the edges look brown ( golden and brown in between) and crisp up. Remove from the oven. With sharp knife or pizza cutter, score through into 2 x 4 inches bar, you will get about 18 bars.
7. Let them cool completely and enjoy.
Storing: Keep it in an airtight container and refrigerate for up to a week. If wrapped individually with aluminum foil, it will last longer, up to 2 weeks.