I have been playing with this recipe and you can switch up the nuts and fruit and the recipe is still quite consistent. I plan on try this without seeds since my son is allergic to seeds and add some quinoa. I’ll keep you posted. They are very tasty and packed full of nutrients and fiber. It is important to use organic dried fruit since you don’t want all of the artificial ingredients and sulfites that are unfortunately present in most non-organic dried options. * This recipe makes 12- 24 “bars”. If you make 24 they will take less time to cook so take a peak at around the 10 minute mark. They keep up to 5 days in the fridge. I eat them for breakfast with a cup of green tea when I don’t have the time to cook.
- 2 bananas, mashed
- 1/2 cup of nut butter
- 1/2 cup of whole nuts ( I used peanuts, almonds, pecans or cashews)
- 1 1/2 cups dried fruit (cherries, raisins, apricots, cranberries)
- 1 c rolled oats- gluten free
- 1 tsp vanilla
- 1/8 tsp of cinnamon
- 1/4 cup seeds (pumpkin, sunflower)
- Preheat oven to 350 degrees
- Coarsely chop nuts in a food processor- Don’t make them too small
- Mix nut butter and mashed bananas into a paste in a separate bowl
- Thoroughly mix all ingredients together
- Spoon into lightly greased muffin tins or into muffin cups
- Bake for 15 minutes
I can not remember where I found the original recipe. If I figure this out I will post the source ASAP!