Banana and Pecan Oat Bar recipe
You’d be hard pushed to know this moreish Banana and Pecan Oat Bar was not only dairy free but vegan too.
It’s a great way to use up any bananas lurking in the fruit bowl, and makes a delicious tea time treat. Super easy and quick to make, this is an all round winner.
Free from: Gluten, Dairy. Vegan
Ingredients
2 small bananas plus 1 small banana for the topping
210g gluten free oats
100g gluten free plain flour
50g Light muscovado sugar
50g ground flax
Pinch of salt
55g pecans plus 15g for the topping
100g maple syrup plus extra for drizzling
110g olive oil or rapeseed oil
Cinnamon (optional)
Method
Preheat the oven to 170°C / Gas 3.
Lightly grease a foil tray or shallow baking tray with oil.
Mash the bananas using a fork and leave to one side.
Mix the oats, plain flour, muscovado sugar, ground flax, salt and 55g pecans together in a medium sized bowl.
Add the maple syrup, oil and mashed banana to the dry ingredients and mix well.
Decant into the prepared tray and spread out evenly.
For the topping, cut the small banana into thin slices and place over the top of your tray. Scatter with the 15g pecans, and cinnamon if desired.
Pop in the oven for 18-20 mins. The edges should look light golden brown.
Take out the oven and drizzle with maple syrup.
Leave to cool and then slice into portions.
