Masala chai oat bars

These masala chai oat bars bake the flavour of Indian spiced tea into a breakfast bar: cardamom, ginger, cinnamon, cloves and a pinch of pepper give the warmth. They come together in one tin, with little sugar, and last the whole week.

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Method

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1. Preheat the oven to 180 °C (165 °C fan) and line a 20×20 cm tin with baking paper.
2. Beat the bananas with the egg, honey and oil until smooth.
3. Add the oats, almonds, spices, baking powder and salt and mix well.
4. Let it rest for 5 minutes so the oats absorb the moisture. ⏱ Timer: 5 min
5. Press the mixture into the tin and smooth the top.
6. Bake for 25 minutes until golden and set in the middle; cool, then cut into 12 bars. ⏱ Timer: 25 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Use freshly ground spices, as their aroma is much stronger.
• The resting time matters: the oats absorb the moisture and the bars won't crumble.
• Vary with dried fruit, nuts or chocolate chips.
• Keeps in an airtight container for 1 week and freezes well.

Frequently asked questions

Can I make them without eggs?

Replace with 1 tbsp ground flaxseed mixed with 3 tbsp water.

Are they gluten-free?

Yes, with gluten-free oats.

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More indian ideas

• Light kheer with brown rice and cardamom
• Shrikhand light (saffron and cardamom yogurt cream)
• Carrot halwa light (gajar halwa with less sugar)
• Oat and coconut ladoo with jaggery
• Sheera light (semolina pudding with fruit)
• Kulfi light (pistachio and cardamom ice lolly)
• Cardamom baked apples with yogurt

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