Recipe: strawberry banana breakfast bars

Recipe: strawberry banana breakfast bars

When it comes to breakfast I mostly stick to the same old yoghurt with some condiments. But I try to change things up from time to time. So when I spotted these wheat free, gluten free, sugar free strawberry banana breakfast bars, I was instantly intrigued. The recipe was so successful that I thought I’d share.

This recipe isn’t only tasty, it is also really easy to make. It does require baking, so you will need an oven to make this. I used this recipe to make these bars, but since I didn’t use coconut flakes, but shredded coconut, it did come out a bit differently. Here’s what I did.

Total time: 40 mins. Prep time: 10 minutes. Baking time 25 mins + 5 – 10 minutes. This recipe makes 12 breakfast bars

Ingredients:

  • 1 1/2 cups walnuts, chopped
  • 1 1/2 cups unsweetened coconut flakes
  • 2 ripe bananas
  • 1 tsp vanilla
  • 1/2 tsp salt
  • Strawberry jam

I baked this in a regular loaf tin. I also used a food processor to chop up the walnuts and bananas.

Step 1: Chop up walnuts. Preheat oven to 180 Celsius (350 Fahrenheit).

Step 2: Mash bananas

Step 3: Combine 1 cup chopped walnut and 1 cup of coconut. Add bananas, vanilla and salt and blend in a food processor until everything is  combined.

Step 4: Place mixture in a loaf pan and smooth over. Bake for 25 minutes.

Step 5: Take the loaf tin from the oven and apply a generous layer of strawberry jam on top. I used jam which was sweetened with apple juice.

Step 6: Top up with the remaining walnuts and coconut. Bake for another 5 – 10 minutes until golden brown.

Make sure you keep these in a refrigerator and cool them for at least 30 minutes before slicing into 12 pieces.

I had 2 of these bars with some yoghurt for an entire week and it was absolutely delicious. It has just the right amount of sweetness and the nuts and coconut make sure you also get some fiber into your system. I personally loved these and will be making them again soon.

What do you have for breakfast.

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