These bars are the perfect on-the-go breakfast for chilly winter mornings. Recipe kindly provided by Roberta of @naturomedico.
Makes 8-10 bars
3 ripe bananas
1/2 cup hulled tahini
3 tbsp maple syrup (optional)
3 cups rolled oats
2 tbsp chia seeds
2 tbsp sesame seeds + extra for topping
1/4 cup pumpkin seeds
1/2 cup dried apricots, roughly chopped
1 tsp cinnamon
a sprinkle of salt
1. Heat your oven to 180 degrees celsius (160 degrees fan-forced) and line a square baking tray with baking paper
2. Mash your bananas in a mixing bowl, then add the tahini and maple syrup and mix these ingredients together to form a smooth wet mixture. Once the wet mixture is smooth, add all of the dry ingredients and combine them together to form an evenly mixed muesli bar batter.
3. Pour the batter into the prepared baking tray and press it down evenly using a spatula. Sprinkle sesame seeds over the top, pressing them slightly down into the batter with the spatula or a spoon and then place in the oven to bake for around 30-35 minutes (depending on your oven so check at 30 minutes and continue cooking if needed) or until lightly golden and cooked through.
4. Remove from the oven and allow to cool slightly before removing from the baking tray. Once completely cool, you can cut the slice into bars and store them in an airtight container for up to one week to grab and go as you need.
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