Breakfast Oat Bars

2.5 cups rolled oats (200g)
■ 1 1/4 cups over-ripe mashed banana, measured after mashing (For all substitution notes on this recipe, see nutrition link below.) (600g)
■ ½ tsp salt
■ 3 NuNaturals stevia packets (or omit and use 2.5 tbsp liquid sweetener of choice–such as pure maple syrup or agave–instead)
■ optional: ¼ cup mini chocolate chips
■ 1 1/3 cups water (640g) (If using the liquid-sweetener option, scale water back by 1/3 cup.)
■ 1/8 cup plus 1 tbsp oil (45g) (I really like coconut, but veg oil will also work)
■ 1 1/4 tsp pure vanilla extract
■ Optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ

Can double the recipe to freeze for later (I actually cut the original in half to make a single dozen)

Preheat oven to 380 F, and line 12 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, and then pour into the cupcake liners and bake for 21 minutes
These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.


Serving Size: 12