Over the past year I have been working on perfecting a Granola/ Oat bar recipe (Like here and here) and I think I finally managed to perfect my master recipe. I have been tweaking it a lot but I think I have finally solid reliable recipe that I can easily change out the components as my pantry allows and as I wish.
The key to this base recipe and technique is using very overripe bananas. As I have, pretty much everyday weekday, for breakfast I have Greek yogurt with banana and flax seeds I tend to have bananas that get a bit ripe for me to eat as is (I like them more on the unripe side). When this happens I put them in the freezer to keep them for later and then just defrost them to make these granola bars. This ensures they are extra soft and easy to mash but any over ripe bananas work just fine.
As this recipe is a master recipe the key ingredients are the Oats, Bananas, Dates, Soy Milk, and Salt everything else can be adjusted from those, see the some variables options below.
Makes 8 – 1 1/2″ x 4″
2 Cups Oats
2 Overripe Bananas (or frozen and defrosted to make sure they are soft)
6 (about a cup loosely packed) Medjool Dates diced into 1/4″ pieces
1/3 Cup Soy Milk
about 1/4 Cup Goji Berries
1/4 Tsp Salt
2 Tbsp Flax Seed + Some for dusting
2 Tbsp Wheat Germ
1/4 Tsp Cinnamon
1/4 Tsp Fresh ground Nutmeg
Non stick spray or butter
Medium mixing bowl
7 “x 8” baking pan
Preheat oven to 350F Degrees.
In your medium mixing bowl place the banana’s with out the skins and mash them up until they are all combined.
Mix in the oats and combine together with the banana.
Add in the Soy Milk, Dates, Goji Berries, Flax Seeds,Wheat Germ, and Salt. Mix everything together until fully combined and everything is distributed evenly amongst the oats.
Spray your baking pan with your non stick spray or grease the pan with butter.
Pour in your oat mixture and spread evenly in the pan patting it down with your hand our utensil of your choice to make sure the top is even.
Sprinkle on the top of the oat mix some flax seed to your liking, cinnamon, and nutmeg. Press the toppings into the mix gently with your hand.
Place in your preheated oven and bake for 20min or until golden brown at the edges.
Remove from the oven and let cool completely then cut into squares and serve. Cover this will keep for 1 week in the refrigerator.
You can swap the dates for dried figs or add diced almonds, diced walnuts, sunflower seeds, dried cranberries, dried diced apricots, or chia seeds amongst other things. If you are adding in dried cranberries, dried apricots, or any other dried fruit you should reduce the amounts of dates you add or else the mix will be too wet.