ReceptnaptárBatony owsiane (nut and seed oat bars)
These homemade oat bars are a more substantial version of shop-bought muesli bars: ripe banana and peanut butter bind the mixture, and the sweetness comes from a little honey and dried fruit, with no refined sugar. One batch makes twelve bars, so a single bake takes care of most of the week's snacks.
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Ingredients
Method
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- Preheat the oven to 175 °C and line a 20x20 cm pan.
- Mix the bananas with the honey and peanut butter.
- Add the oats, seeds, walnuts, dried fruit and cinnamon.
- Press into the pan and bake for 22-25 minutes.
- Slice once cooled; they keep in a tin for 1 week.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The banana should be very ripe, with a speckled skin, because it provides most of the sweetness and helps the mixture bind well.
- Press the mixture firmly into the tin with the back of a spoon, or the bars will crumble when you cut them.
- In a fan oven, bake at 155 °C, and only cut when completely cool, because the bars firm up as they cool.
Frequently asked questions
How long do they keep?
3 days in a sealed container at room temperature, or 1 week in the fridge. Separated with baking paper, they freeze for up to 2 months.
Can I make gluten-free or nut-free bars?
With oats labelled gluten-free they will be gluten-free. You can swap the nuts for seeds and the peanut butter for sunflower seed butter.
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