This is the simplest recipe I’ve made yet.
It’s wholesome and satisfying and has zero refined sugar. Plus it’s an excellent way to use up brown overripe bananas, and porridge oats are super cheap! The slow releasing carbohydrates are great for keeping children satisfied until supper time. They also make a fantastic grab and go breakfast!
Blend 2 over ripe bananas with a generous handful of dates, 2 tbsp of peanut butter (or any nut butter) and 100g of melted butter or coconut oil.
Stir in 250g oats and press mixture into a lined 9 x 9 inch tin.
Bake on gas mark 4 / 180 C/ 350F for 30 minutes until golden brown.
Allow to cool before cutting into 16 pieces. Store in an air tight tin or the fridge for extra freshness – delicious!
Here I’ve also added 100g of chocolate chips – but you could keep it refined sugar free by using raisins, chopped nuts or seeds instead. NB/ if you’re gluten free – make sure you use certified gluten free oats.