In the last week or so I’ve been perusing the wonderful Oh She Glows and have been feeling very inspired by it. Sometimes, especially when work pressures are taking up all your time or you’re running around trying to complete a seemingly endless list of “to-do” things, your inspiration can run dry and you can end up eating bland pasta three days in a row. Inspiration is good; inspiration drags you out of the boring pit.
These bars are my variation on Angela’s Banana Bread Protein Bars. As soon I saw hers I knew I had to make them, but I wanted to leave out the chocolate and use something else. As the PB was already in the recipe and there was some home-made tomate de arbol (a.k.a. tamarillo) jam in my fridge, the US’s most popular flavour combination was just screaming out to be used. And they tasted amazing.
I also tried to make this recipe accessible to people who wouldn’t be able to get buckwheat or coconut nectar syrup and those more difficult ingredients. These don’t use anything that I couldn’t get at my local Fruteria here in Panama, so you should be able to find the ingredients anywhere else in the world with ease.
Just beware: these don’t last long in a house with 3 boys.
(Makes 10 bars)
2/3 cup rolled oats (make sure they’re gluten-free if you are!)
1/2 cup oat flour
1/2 cup walnuts, roughly chopped
1/4 cup fresh grated coconut (coco rayado), or unsweetened dried coconut
3 tbsp chia seeds (optional)
1/4 tsp cinnamon
1/4 tsp fine salt
2 mashed bananas
1/2 cup 100% smooth peanut butter
1/4 cup maple syrup (or honey if you’re not vegan)
1 heaped tablespoon of red jam (jelly, if you’re American); tomate de arbol is perfect, rhubarb and raspberry would also work, but try to get a reduced sugar version or make your own quick sugar-free compote
Pre-heat your oven to 180 degrees Celsius and grease an 8×8-inch baking tray with oil
In a large bowl, stir together the oats, oat flour, walnuts, coconut, chia seeds, cinnamon and salt
In a smaller bowl, stir together the mashed bananas, peanut butter and maple syrup
Combine the wet ingredients with the dry then stir together until very well combined and sticky
Gently stir in the jam/compote, just enough to distribute it throughout the mixture. Aim for a ripple effect!
Pour into the baking pan and press down with a spatula until even
Bake for 25-30 minutes, then allow to cool before cutting into 10 pieces
Share and enjoy!
These are a great, relatively healthy source of energy and that much-needed protein when you’re doing a lot of exercise. This is straight from the source; real food. And, as the kicker, they taste absolutely amazing.
Make some today!