We're heading to Hawaii tomorrow! It's going to be an epic 24 hours of travel (NY to LA to HNL to Maui), but well worth it in the end. So you better believe I'm packing an arsenal of delicious sustenance for our carry-on.
These oatmeal bars are dense, chewy, and barely sweet - just the way Ravi and I like them. They're perfect for an on-the-go breakfast or as an in-flight snack to avoid those airplane carts. To make a sweeter, more kid-friendly bar, add dried fruit and a bit of maple syrup to the batter.
I keep a batch in my freezer for grabbing whenever we need something quick.
Fully Loaded Nut & Seed Oatmeal Bars
Makes 12-16 bars (depending on how you cut them)
3 medium bananas, mashed (about 1 1/2 cups)
1/4 cup nut butter (I used Trader Joe’s Mixed Nut Butter)
1 teaspoon pure vanilla extract
2 cups gluten-free rolled oats, pulsed into coarse grounds
1/2 cup walnuts, chopped
1/2 cup almonds, chopped
1/2 cup pumpkin seeds
1/4 cup hemp heart
1 Tbs. flax meal
1 1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
Preheat oven to 350 degrees and line a 9x13" baking dish with parchment paper.
Mix the mashed bananas, nut butter, vanilla extract in a large bowl. Ad pulsed oats (do this in a blender of food processor), nuts and seeds, flax meal, cinnamon, and sea salt. Mix again until well combined. Pour into prepared baking dish and press the batter down into an even layer. It will be sticky, so use a silicone spoon or another piece of parchment paper to help yourself out.
Bake in the middle rack for 22-25 minutes until golden.
Let the bars cool for at least 10 minutes before removing from the pan and cutting.
Wrapped well, they will keep up to one week in the refrigerator or in the freezer for several months.
These bars are dense and only very slightly sweet. I love them, but if you prefer something sweeter, add 1/2 cup dried fruit and/or a couple tablespoons pure maple syrup.
And, feel free to swap out any of the nuts or seeds to ones of your liking. Just keep the volume similar.
Recipe adapted from Oh She Glows