Breakfast sometimes can fraught at our place. At the moment we’ve been having everything from porridge to omelettes and everything in between. It’s a fine line between getting them out the door and getting them fed…with something worth eating. That’s where these tropical banana and pineapple oat bars come in. They are freezable, breakfast friendly and even go down well in the lunchbox.
With no added refined sugar, these aren’t going to give a sugar high before school, but will help sustain kids until first break due to the oats. Egg and dairy free, these bars are the perfect combination of crunch and fruit to get kids through the morning.
Leave 2 tropical banana and pineapple oat bars to defrost overnight in the fridge and you’ve got the perfect self service breakfast for weekends. But don’t just use these for breakfast, they are also perfect in the lunchbox and have an almost flapjack texture without all the sugar.
Why are they egg free and dairy free I hear you ask…well, why not? These are super cheap to make and don’t miss out on anything texture or taste wise because of the missing egg or milk. If your kids are gluten free, you could try these with quinoa flakes (I haven’t tested them with them), but they will have a stronger nuttier flavour.
Miss 6 declared that it’s like having cake for breakfast…and I love that! They have been going in lunchboxes too and are a favourite for Master 4 (we’ve been trying him on little bits of pineapple…and it’s working!). It’s just so good to know you’ve got something like this in the freezer as it is so versatile!
Tropical banana and pineapple oat bars
- 1 ripe banana mashed
- 3 cups rolled oats
- 440 gram tin crushed pineapple drained
- ¼ cup chopped medjool dates
- ¼ cup coconut flakes
- 1 tsp cinnamon
- 1 ½ tsps vanilla extract
- ⅓ cup coconut oil melted
- Preheat oven to 180 degrees celsius.
- Combine all the ingredients in a bowl and mix to combine.
- Press into a square baking pan.
- Bake for 35 minutes or until golden.
- Cool in the pan 10 minutes then cut into bars.