Ever since I made these oatmeal bars back in January, they have been a part of my weekly meal prep for Adam. It’s just much simpler to make a batch of these bars once a week than to sit there and make a bowl of oatmeal each morning. This way, Adam can get his breakfast together fast and get out the door even faster.
Now, while I’ve made oatmeal bars every week, I haven’t made them the exact same way each time. Because I like to experiment and because sometimes I’m not so good at checking what ingredients I have BEFORE making something and have to improvise.
This recipe is an improvised version of the original.
I had a bunch of almost gross bananas that needed to be used, no coconut milk, and obviously, cranberries aren’t quite in season right now. So I took stock of what I did have and just went all in. I came up with a pretty delicious alternative, especially the tahini/banana cream part. I could have eaten that all on its own but I showed some restraint and only ate like half of it before putting it in the bars. 😉
If you don’t have tahini or aren’t a fan, you can use any nut or seed butter. But I would HIGHLY recommend using tahini. The flavor just works really well with the sweetness of the bananas and makes a super delicious breakfast.
If you’re in need of a new breakfast item or just looking to cut down on breakfast prep in the morning, make a batch of these bars and enjoy!
Tahini & Banana Cream Breakfast Bars- makes 8 bars
- 3 cups rolled oats (gluten-free if needed)
- 2 tsp cinnamon
- 1 tsp baking powder
- 3 tbsp cacao powder OR unsweetened cocoa powder
- 2 eggs
- 1 tsp vanilla extract
- 4 medium overripe bananas
- 1 cup water + more as needed
- 1/2 cup tahini
- 1 tbsp maple syrup, optional
- 1 cup dark chocolate chips, optional (I didn’t use these but I wish I had because YUM!)
- Preheat the oven to 375 and oil an 8 x 8 dish.
- Put all of the dry ingredients into a large bowl and whisk together. Set aside.
- Place two bananas and the water into a blender. You could also use a tall glass and an immersion blender. Blend this until you have a smooth banana “milk”. Add the eggs and vanilla extract and blend again.
- Pour the banana and egg mixture into the dry ingredients and stir to combine everything.
- Add the remaining bananas and tahini to the blender. Blend until smooth, adding water one tablespoon at a time as needed to get things moving. You don’t want this mix to be too watery. It should be the consistency of soft serve ice cream.
- Add the maple syrup if using. Stir half the cream into the oatmeal mixture, along with chocolate chips if using, and pour this into the oiled 8 x 8 dish. Scoop the rest of the tahini and banana cream on top of the oatmeal and swirl it in. Stir
- Bake for 30 to 40 minutes in the oven. Let the bars cool completely before slicing and storing in an airtight container in the fridge.