raspberry and oat banana breakfast bars
- 1½ cups (225g) raw cashews
- 1½ cups (120g) desiccated coconut
- 3 medium ripe bananas (300g), peeled and chopped
- 10 fresh dates (200g), pitted
- 2 teaspoons vanilla extract
- ½ teaspoon bicarbonate of (baking) soda
- 125g fresh raspberries
- ½ cup (45g) rolled oats
- maple syrup, for drizzling (optional)
- Preheat oven to 180°C (350°F). Line a lightly greased 20cm square tin with non-stick baking paper.
- Place the cashews, coconut, banana, dates, vanilla and bicarbonate of soda in a food processor and process, scraping down the sides of the bowl occasionally, for 5 minutes or until smooth. Fold half the raspberries and half the oats into the mixture, spoon into the tin and smooth the top with a palette knife. Gently press the remaining oats and raspberries into the top and cook for 25 minutes or until the top is dry and golden.
- Set aside to cool for 10 minutes, then refrigerate until cold. Cut into 10 bars and serve with maple syrup, if using. Makes 10.
Tip: You can store these bars in the refrigerator for up to 1 week.
donna hay team
Hi Kosa, we haven’t tested the recipe using other types of nuts, but they should work just as well. A softer nut like a Brasil or almond would be best – The DH Team.
donna hay team
Hi, there Lauren. You can use sunflower or pepita seeds for this one. Cereals will not be stable enough to hold the banana when it bakes. Hope that helps! The DH Team.
My son has an allergy to cashews
He is fine with almonds, peanuts and macadamia
What could be an alternative to cashews? Could any of the nuts above work just as well?
To make it nut-free-school-friendly would rice puffs/cereal be a good substitute for the cashews?