Tuesday, October 5, 2010

Baby's Nanna Oat Breakfast Bars

On mornings when we need to be out of the house by 8:30am for playgroups, doctor's appointments, or other activities we eat these yummy homemade cereal bars alongside a hard boiled egg or some Greek yogurt for some extra protein. Just like banana bread but a lot healthier! 
1/2 cup Sucanat (or other unrefined evaporated cane juice)

1 Tbsp finely ground flax seeds

1/4 cup plain or vanilla soy or almond milk

1/4 cup sunflower or other light-tasting oil, preferably organic

1 tsp pure vanilla extract

2 medium, very ripe bananas 

1/3 cup dried cranberries (optional)

1-1/2 cups old fashioned rolled oats (not instant) 
1/2 cup unsweetened shredded coconut

1/4 cup whole oat flour 

1/2 tsp baking powder 

1/8 tsp (.5 ml) fine sea salt
Preheat oven to 350F.  Line an 8”  square pan with parchment paper, or spray with nonstick spray. In a medium bowl, combine the Sucanat, flax seeds, soymilk, oil and vanilla. Cut the bananas into chunks and add to the bowl. Using a potato masher or large fork, mash the bananas into the mixture, leaving a few little chunks (about the size of peas) here and there. Stir in the raisins, if using. Set aside while you measure the dry ingredients, or at least two minutes. In a large bowl, combine the remaining ingredients. Pour the wet mixture over the dry and stir well to combine. It may seem too wet for a bar dough; this is as it should be.
Scrape the mixture into the pan and smooth the top. Bake in preheated oven 40-45 minutes, rotating pan about halfway through, until the top is dry and a tester inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a rack to cool completely. Makes 12 bars. May be frozen.
Gives baby lots of energy too so that they can go and do things like this: 

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