Banana & Peanut Butter Breakfast Oat Bars

Throwback to my high school days where I have to wake up at 4:45 in the morning. As I live quite far from school, I am forced to wake up early. During these days, ain't no people have time to prepare breakfast ! Hence, I always opt for something fast and can be taken on-the-go :) .This is one of my go-to recipes that I batch make during the weekends .

Now, although I am on my gap year, sometimes I am just too lazy to make breakfast. I am often the most hungry during breakfast and often wake up HANGRY and I want something in my tummy IMMEDIATELY. That is why I am drawn to this kind of recipes. All you need to do is throw them in the oven for 10 mins and voila! Breakfast is served. This also makes a perfect balanced snack .

This recipe also happens to be naturally sweetened. Instead of using the common white sugar, banana is used as the sweetener in this recipe. Bananas in Malaysia is often much sweeter compared to the imported ones. Hence, I recommend using bananas produced by our own country. You are also supporting small businesses and our farmers by purchasing locally grown produce. Thus, this is a win-win situation for me. For my fellow friends who are not Malaysian, feel free to add some kind of sweetener to this recipe ! Some of my favourites are maple syrup and coconut sugar.

Makes 12 bars

Ingredients

3 cups rolled oats

1/2 cup peanut butter

400g ripe bananas, mashed ( about 4 medium bananas)

pinch of salt

Instructions

1) Preheat oven to 150c.

2)Using a fork or potato masher, mash the bananas until smooth.

3)In a mixing bowl, combine the mashed bananas and peanut butter. Mix well.

4)Stir in the oats and salt.

5)Line a 9x9 baking pan with parchment paper or baking paper. Transfer the mixture into the pan and let it bake in the oven for 30-35 mins, or until the edges turned golden brown.

6)Remove it from the oven and slice it immediately. Transfer them to the cooling rack to let the bars cool down. Enjoy !

Notes

-Oat bars can be store at room temperature for 3 days, and in the fridge for 1 week. It freeze well, too !

-Use gluten-free oats if necessary.