Ingredients
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1 cup (250 g) mashed ripe banana
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2 tablespoons (16 g) ground flaxseed
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2 cups (200 g) regular rolled oats (certified gluten-free, if needed)
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1 cup (150 g) chopped pitted dates
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1/2 cup (75 g) dried unsweetened blueberries
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2 tablespoons (30 ml) vegetable oil
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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1/2 teaspoon baking soda
Directions
- Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) square pan and line it with parchment paper so that the paper comes up the sides of the pan.
- Stir the mashed banana and flaxseed together in a bowl and let sit for five minutes. Stir in the oats, dates, dried blueberries, oil, vanilla, cinnamon and baking soda until well combined. Press the mixture into the prepared pan and bake for about 20 minutes, until firm when gently pressed. Cool the pan on a cooling rack completely.
- To serve, lift out the parchment paper and portion the square into bars. The bars will keep in an airtight container in the fridge or well wrapped in a lunch bag at room temperature for up to one week. They can also be wrapped in plastic and frozen after slicing. A frozen bar packed into a lunch bag will thaw gradually throughout the morning.
