How can you create variations of the oat-based favourite though; to add in greater variety and interest?
This recipe is for a different kind of oat bar - held together with banana, eggs and coconut oil; rather than the traditional flapjack honey/syrup and butter.
I'm not going to claim that it's 'healthier' or 'better'; but it is a great alternative. The less 'crumbly' nature of the bars also means they are ideal for jersey pockets.
- 2 medium bananas
- 1 large egg
- 1 cup rolled oats
- ½ cup wholemeal flour
- ¼ cup coconut oil
- ¼ cup dark brown sugar
- 1 tbsp peanut butter (I'm a big fan of Pip and Nut at the moment)
- 1 tsp vanilla essence
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup of your flavouring of choice: choc chips, chopped dates, raisins, etc.
- Preheat the oven to 180'C
- Grease a 6-inch square baking tin with butter or coconut oil
- Mash the bananas in a large mixing bowl, and add in the dark brown sugar, egg, oil and peanut butter. Stir together until well combined
- Add in the baking powder, salt, vanilla essence. Stir more, until all blended in.
- Add in the oats, flour and thoroughly mix
- Pour the mixture into the tin and smooth out
- Bake in the oven until the middle looks cooked (around 20 minutes)
- Remove and allow to cool, before chopping into bar sized pieces