I haven't been getting super creative in the kitchen lately... and I think that's pretty representative of the way I view my life in general at the moment. I'm lacking inspiration all over the place. I'm working on figuring these things out. For now, I give you these oat bars, made with a base of banana puree and oats, dotted with dried apricots and slivered almonds and bound with peanut butter, honey and vanilla!
Bananas in varying stages of ripeness. You only need two. The third went into a blueberry smoothie.
Almond and apricot oat bars (gluten-free)
Notes: makes around 10 bars, or you could cut into 20 bite-sized squares.
2 large, ripe bananas, blended to a puree in a blender (or you could mash)
2/3 cup raw slivered almonds2/3 cup dried apricots, chopped
2 tsp vanilla essence
2 cups oats
2 tbsp honey
2 tbsp peanut butter
Pre-heat the oven to 180C degrees and line a small brownie tin with baking paper.
In a large mixing bowl, add the banana puree, slivered almonds, dried apricots, vanilla essence, oats and salt. Mix well with a spatula.
Place the honey and peanut butter in a microwave safe bowl and microwave for 30 seconds to melt. Stir together, and add into the banana mix. Stir everything together until incorporated, and pour into the brownie tin. Use the spatula to press the mixture down firmly and evenly into the tin.
Bake for 30 minutes at 180C degrees. Slice into bars when cool.
Check out my Crunchy granola bars if you prefer a little more crunch in your bar!