Vegan Banana Bread Oatmeal Bars with Cinnamon Crumb
Vegan Banana Oatmeal Bars topped with Caramelized Bananas and cinnamon crumb! They need just 1 Pan, are Glutenfree, refined sugar free, refined oil free! These Banana bread oat bars come together quickly and are perfect on the go snack or breakfast! Soyfree recipe, Nutfree option
Servings: 9
Ingredients
- 2 very ripe bananas
- 1/4 cup maple syrup use 3 tablespoons for less sweet
- 2 tablespoons almond butter
- 1 cup non-dairy milk such as almond, oat or light coconut
- ½ teaspoon vanilla extract
- 2 cups old fashioned oats
- ¼ cup almond flour or a gf blend, or use all purpose flour if ok with gluten
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup chopped nuts almonds, walnuts, pecans or other
- 2 tablespoons shredded coconut optional
- 2 teaspoons chia seeds
- 3-4 dates chopped
For the topping
- 1 tablespoon coconut sugar or brown sugar
- ½ teaspoon cinnamon
- 1 ripe banana sliced 2 mm thick slices
Instructions
- Grease 9x9 inch brownie pan or lasagna pan. Mash the bananas and maple syrup really well and spread evenly in the pan.
- Preheat the oven to 350 deg Fahrenheit (180 Celsius). Add baking dish in oven to bake for 12 minutes or until the banana mixture is simmering really well. This helps to caramelize the banana and brings out even more sweetness from the bananas.
- Remove the dish from the oven then add almond butter and mix it in. Then add non dairy milk and vanilla and mix really well.
- Then add in the oats, almond flour, baking powder, cinnamon, salt,chopped nuts, chia seeds and dates. Mix well. (Alternatively, mix all the dry ingredients in another bowl and then add to the pan). Mix so that all the oats are moistened evenly then even it out with spatula.
- For the topping, mix coconut sugar and cinnamon in a bowl. Slice the banana and place banana slices on top of the oat mixture. Sprinkle cinnamon sugar all over.
- Put the dish back to bake for 35-45 minutes or until the top is set and the bananas are starting to caramelize.
- Remove dish from oven. Let it cool for 20 to 25 minutes. Then slice and remove the bars from dish.
- Store bars in the fridge for up to 5 days.
Video
Notes
More caramel banana: make upside down caramel banana bars. Brush some melted vegan butter or oil on the baking dish. Spread banana on the bottom, sprinkle with cinnamon and sugar. Make the oatmeal mix in a bowl and spread over the bananas. Top with more bananas!
Tips: These bars are very moist and obviously crumble even more when warm but they are incredibly delicious and moist If you want them to be sturdier, use all-purpose flour instead of almond flour or use a mix of 2 tablespoons tapioca starch and 2 tbsp gf flour. Or mix the batter in a separate bowl, lime baking dish with parchment, pour mixture and then bake.
Tips: These bars are very moist and obviously crumble even more when warm but they are incredibly delicious and moist If you want them to be sturdier, use all-purpose flour instead of almond flour or use a mix of 2 tablespoons tapioca starch and 2 tbsp gf flour. Or mix the batter in a separate bowl, lime baking dish with parchment, pour mixture and then bake.
- Nutfree : omit the nuts. Use 1 tbsp applesauce and 1 tbsp oil as a sub for the almond butter, or just 1 tbsp applesauce to keep it Oilfree. You can add in chopped seeds like sunflower seeds or pumpkin seeds if you like as a sub for the nuts
- Oatmeal substitute: Don’t like oats? Use flattened rice flakes or a mix of rice flakes and quinoa flakes or rice flakes and wheat flakes (if ok with gluten)
Nutrition
Calories: 209kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Sodium: 107mg | Potassium: 295mg | Fiber: 4g | Sugar: 11g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 1mg