As a busy mother and business owner, it’s important that I find healthy and time saving snack ideas. So to curb those 3pm snack attacks, here’s a recipe that’s easy to make and you can even get the kids involved.

Ingredients:

  • 1.5 cups mashed ripe banana (about 3 medium/large bananas)
  • 1 teaspoon pure vanilla extract
  • 2 cups rolled oats
  • 3/4 cup dried cranberries, chopped
  • 1/2 cup walnuts, chopped
  • 1/2 cup sunflower seeds
  • 1/2 cup pepita seeds
  • 1/2 cup sliced almonds
  • 1/4 cup hulled hemp seeds (or linseed or chia)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon pink Himalayan salt

Directions:

  1. Preheat the oven to 180c. Lightly grease a large rectangular baking dish (approx. 8.5″ x 12.5″) and line with a piece of parchment paper so the bars are easier to lift out.
  2. In a large bowl, mash the banana until smooth. Stir in the vanilla.
  3. Place the rolled oats into a food processor (or blender on the lowest speed) and pulse until the oats are coarsely chopped (but still with lots of texture). Stir oats into the banana mixture.
  4. Chop the walnuts and cranberries and stir these and the rest of the ingredients into the banana-oat mixture until thoroughly combined.
  5. Spoon mixture into prepared dish. Press down until compacted and smooth out with hands until even.
  6. Bake for 23-27 minutes (I baked for 25 mins.) until firm and lightly golden along the edge. Place dish on a cooling rack for 10 minutes then carefully slide a knife to loosen the ends and lift out. Place granola slab on a cooling rack for 10 minutes and then into the freezer for another 10 mins. (if you are impatient like me).
  7. Slice into bars once they are cool.
  8. These bars freeze well and if you’re a little bit of a sweet tooth, drizzle some melted dark chocolate on for an added treat.

 

 

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Sarah Toquero is the owner of Amaze Balls, an energy and protein ball delivery service in Perth.  

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