Lately I’ve been doing more healthy baking and noticing that I feel like I’m using the same ingredients over and over again for a lot of the new recipes I’m trying. You’d think that everything would taste the same using the same ingredients repeatedly, but it’s truly amazing the different variations you can get just with a few simple ingredient swaps. For instance, I’ve done Cinnamon Apple Pecan Oatmeal Bars which have really similar ingredients to these and I’m discovering the quinoa can be used in lots of healthy dessert recipes, yet somehow these Banana, Oat & Quinoa Bars are still unlike anything I’ve made.
They remind me of a cross between banana bread and oatmeal bars and are very homey and good. The original recipe called them 4-Ingredient Banana Oat Bars but of course they had more ingredients than that after I was done with them so the name changed a bit. They could also be considered gluten-free (although there is debate whether oats are truly gluten-free, so please use your own judgement) and have very little added sweetener, which is nice. All in all a great recipe and one that I’ll make over and over again.
- 3 Large, Very Ripe Bananas, Mashed
- 2 t. Pure Vanilla Extract
- ¼ c. Raw Honey or Agave
- 2 c. Rolled Oats (I used 1 c. thick-cut oats and 1 c. rye oats)
- ½ t. Cinnamon
- ¼ t. Nutmeg
- ½ t. Pink Himalayan Sea Salt
- 1 c. Cooked Quinoa (or just use another cup of oats)
- ½ c. Pitted, Chopped Dried Dates
- ¼ c. Chopped Nuts (optional--I omitted just because)
- Preheat the oven to 350 degrees. Lightly spray a 9x9-inch square baking pan with cooking spray.
- Place the mashed bananas, vanilla and honey in a large bowl and stir until combined.
- In another large bowl whisk together the oats, nutmeg, cinnamon and salt. Add to the wet ingredients and mix until combined. Stir in the quinoa, dates and nuts (if using).
- Pour the mixture into the pan and bake for 30 minutes. Cool completely and cut into squares. Store in an air-tight container.
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