These are super easy to make and you can freeze them too. Makes a nice alternative to an oatmeal smoothie or a bowl of porridge. I have these for breakfast on my high carb days.

INGREDIENTS

  • 6 x ripe bananas
  • 400g oats (I use gluten free)
  • 1tsp cinnamon (unless you’re me and use 3).
  • 2tbsp water
  • Optional: add any other fruit you like. I also used pumpkin spice in mine as ’tis the season!

HOW TO MAKE

  • Preheat the oven to 200c/gas mark 6
  • Mash the bananas in a bowl until you pretty much have a paste
  • Add the oats, cinnamon and water (also add any other fruit you might like)
  • Mix until you have a nice, smoothish paste
  • Line a baking tin with baking paper. I used a brownie tin
  • Pour the mixture into the tin and press it all down nice and firmly
  • Bake for 20-25 minutes
  • Allow to cool, then slice into your preferred portion size. This recipe made 10 bars, but i like my portion sizes pretty chunky.

I had mine with fresh raspberries and Alpro’s Vanilla Greek Yogurt – NOM!

These will keep for 2-3 days in an airtight container, but then can also be frozen quite happily. I tend to keep enough out for 2 days breakfast, then put the rest in the freezer.