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Tropical banana and pineapple oat bars
Egg free and dairy free, this recipe for tropical banana and pineapple oat bars is perfect for breakfast or even in the lunchbox. Freezer friendly and super kid friendly.
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Course:
Breakfast
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
35
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
20
bars
Calories:
111
kcal
Author:
Kylie
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Ingredients
▢
1
ripe banana
mashed
▢
3
cups
rolled oats
▢
440
gram
tin crushed pineapple
drained
▢
¼
cup
chopped medjool dates
▢
¼
cup
coconut flakes
▢
1
teaspoon
cinnamon
▢
1 ½
tsps
vanilla extract
▢
⅓
cup
coconut oil
melted
Instructions
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.
Notes
Freeze these in bars and pop in the fridge the night before for breakfast. If necessary, they can be microwaved on low to defrost them!
Nutritional Information
Serving:
1
bar
|
Calories:
111
kcal
|
Carbohydrates:
16
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Sodium:
4
mg
|
Fiber:
2
g
|
Sugar:
6
g
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