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Earth Eats: Real Food, Green Living

Banana Oatmeal Bars

It seems like we are darting here and there after school to get to a lesson, practice or to run an errand. It is handy to have snacks on hand for hungry kids.

Banana Oatmeal Bars

Photo: Heather Tallman

Best of all, the only plastic wrapper these little bars come in is the one I wrap them in myself!

When you have two kids that come home from school ravenous like I have been withholding food from them for days, it helps to have something on hand that they can quickly eat.

I do not want to fall into a trap that when we are away from the house and the kids are hungry, the only option for food is a drive-through. So I have found that an ounce of prevention cures their cravings!

These bars are healthy, quick to prepare and easy to modify to what your family likes. I like to add milled flax seed to my batter for a little added benefit.

Best of all, the only plastic wrapper these little bars come in is the one I wrapped them in myself!

Banana Oatmeal Bars

Ingredients

  • 1 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 tablespoon flax meal (for added protein, optional)
  • 1/4 cup butter, softened at room temperature
  • 1/4 cup applesauce
  • 1 cup brown sugar
  • 1 egg
  • 3 medium mashed bananas
  • 1 teaspoon vanilla extract
  • 1 1/2 cup raw, quick-cooking oats
  • 3/4 cup chopped nuts and dried fruits (optional)

Cooking Directions

  1. Preheat oven to 425 F. Grease and flour 13x9 inch baking pan. Sift together flour, salt, soda and spices, set aside. In large bowl, beat until light and fluffy butter, sugar and egg. Add bananas and vanilla, beat until smooth.
  2. Gradually stir in flour mixture and oats until well combined. (If it seems to be getting a little thick, slowly add about 1/4 cup non-fat milk as needed.) Stir in nuts and dried fruit. Bake until golden (about 25 minutes).
  3. When bars cool, slice and cut into individual serving and keep in an airtight container. These will keep for a week, if they last that long!

Heather Tallman

Heather Tallman is a Bloomington native, freelance writer and mother to 2 busy boys. She is also a food writer for her local newspaper as well as the creator of Basilmomma, a cooking blog. She writes about her culinary hits and misses and all of the life that goes along with it. Her goal is to create fast, fresh and family-friendly meals that teach her children and others that creating meals from farm to table is not only attainable but easier than you think.

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