Quantcast

Banana Pecan Granola Bars

Banana Pecan Granola Bars
My last attempt at Granola bars was less than stellar. They were certainly palatable but quite crumbly and they didn’t have enough fruit to make them sweet enough. These ones I made today are quite a different story. They have no added sugar and are sweet and totally delicious. These have it all – they are healthy and so moreish (is that a word? – it looks weird) that you will have more than one. I found this recipe here.

 

[print_this]

BANANA PECAN GRANOLA BARSBanana Pecan Granola Bars
Ingredients:
1 1/2 cups regular rolled oats BUY HERE
1 cup coconut flakes BUY HERE
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup pecan nuts, chopped BUY HERE
1 cup dried fruit
3 ripe bananas, mashed
1/4 cup canola oil BUY HERE
1 teaspoon vanilla extract BUY HERE
Method:
Preheat oven to 175C. Line baking sheet with baking paper.
In a large bowl, combine rolled oats, pecan nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.
Spread the batter evenly onto the baking sheet, about 1/2 inch to 3/4 inch high.
Bake for about 20 minutes or until edges are golden brown.
Let cool completely, store in airtight container and keep in the fridge.
[/print_this]

Related posts:

Comments

  1. I’ve never had much success with granola bars – always had the too crumbly problem – but I’m intrigued by the addition of the banana in these – can’t wait to try.

    • These ones are definitely staying together and are moist. They have the stamp of approval from my son. Do give them try.
      Suzanne

  2. I love these granola bars! They look so healthy and delicious. I love the addition of mashed bananas, probably contributes to keeping the bars moist. Great recipe!

    I would like to invite you to share this post (and other posts :-) ) on a new photo based recipe sharing site that launched only last week. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) – http://recipenewz.com

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

  3. Whoops! Who thought the recipe would have U S customary units of measurements for all except for the oven temp? Had big doubts about the temp I tried for the first 15 min. Should have known! Finally realized 175 F cant be right! After many (read: MANY) repeat trips to the oven, I’m still trying to get my granola to resemble something that might be familiarly edible.

  4. Hi Susan, I am so sorry about the oven temperature. I live in New Zealand and we use centigrade but I will put both temperatures from now on. These bars are a little crumbly. If my bars come out crumbly, I put them in the fridge and that firms them up. I hope they worked out in the end.
    Suzanne

Speak Your Mind

*

Want recipes & articles on
the Low FODMAP Diet?

If you have enjoyed what you are reading, why not sign up for email updates to receive recipes, dinner menus and articles on the low FODMAP and gluten-free diet?

Your Name:
Your E-mail:
Your email information will never be shared with any third party.
x