Mr Incredible just got the following text message:
Cooked these. They’re awesome and may not be any left when you get home…. shall I save you one??
Made with banana as a binder and whatever you have in the cupboard, these muesli bars are incredibly versatile and super duper delicious. In fact, with the fruity undercurrent and chewy texture they remind me a little of the roll-ups I had as a kid. They’re also super easy to make – no electronic equipment required except for the oven. I’ve passed this recipe on to friends who “don’t bake” as they’re really that simple and satisfying.
Thanks to a friend for sharing this incredible idea – we make these almost daily at the moment and each batch is always gobbled up faster than I can believe. I’ve adapted the recipe from Eat Your Greens.
Pick and mix Banana Muesli Bars
- 1 cup of oats
- 1 tsp cinnamon
- 1/2 tsp salt
- optional 1 tsp vanilla / honey / maple syrup
- * 1/2 cup sunflower seeds
- * 1/2 cup chia seeds
- * 1/3 cup sultanas
- * 1/4 cup dried blueberries
- * 1/2 cup pepitas
- 3 mashed bananas (to the puree stage)
* These ingredients are interchangeable with what you have in your cupboard – if your school allows nuts you can also add chopped almonds, cashews, walnuts etc.. You also don’t need exact measurements – again, just use what you have and ensure that there’s enough banana to cover the ingredients. To be honest, now I’ve made them so many times I’m not even measuring the ingredients out!
- Preheat oven to 160°C (fan-forced oven 180 for non fan-forced).
- Grease the bottom and sides of a 9-by-9-inch square pan (I use a silicone pan so this isn’t needed)
- In a large bowl, combine the dry ingredients
- In a separate bowl, mash the bananas with a fork until they resemble a puree and add the vanilla / honey / maple syrup to this if you want to use it (I find it’s sweet enough without)
- Pour the bananas over the oat mixture and stir until all the dry ingredients are evenly moist.
- Press mixture evenly and firmly into the bottom of the pan.
- Bake for 30-35 minutes, until firm and lightly browned on the edges.
- Cut up and place on a cooling rack (they hold quite a lot of moisture so a cooling rack is better than cooling in the pan or on a plate).
- You can store them in an airtight container for a couple days, but I recommend wrapping them individually and freezing them in a freezer-safe container for up to 3 months if you don’t think you’ll eat them that quickly.
- Mine were quite thin, If you wanted them thicker like a commercial muesli bar, you might need to add more ingredients and another banana to cover the mix. Try it as it is the first time though – then get your confidence up and experiment.
- The chia seeds also help to bind the mixture – if you leave these out it might not work as well.
- These are super easy to make with kids!
- The more I make these the more I take short cuts and still have success. I now mash the bananas in a bowl first, then just top all the dry ingredients on top and mix it together – less washing and works just as well.