Banana Raisin Oatmeal Bars

November 2, 2012

Thank you for all the kind comments from yesterday’s Virtual Vegan Potluck. If you didn’t get a chance to see my recipe click here. Now on to something sweet, these banana raisin oatmeal bars.

I love when first time recipes turn out. It makes the cooking process so much more enjoyable.

I’ve been craving oatmeal cookies for a couple of days now. I have all the ingredients but am never in the mood to bake at night when I really want one. This morning, in a baking mood, I started concepting (ah, an old advertising word, haha) how to justify a way to have oatmeal cookies for breakfast.

This recipe combines all the things I love about cookies without all the butter and flour and sugar. You can eat one of these bars every morning and not feel the least bit bad. Plus, they are really quick and easy to make, which seems to be my theme these days.

Banana Raisin Oatmeal Bars (vegan, gluten-free)

2 cups gluten-free oats

1/2 teaspoon allspice

1 teaspoon ground ginger

1/2 tablespoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon salt

1 tablespoon maple syrup (agave would probably work well here too)

1 teaspoon vanilla extract

1 cup unflavored almond milk (or whatever type of milk you prefer)

2 frozen bananas, thawed (you can also use very ripe bananas if you have some you need to use up)

1/4 cup raisins

————

Preheat oven to 375.

Mix all dry ingredients in a bowl.

Add all wet ingredients to dry. If using frozen bananas microwave for 30-45 seconds then mash into the mixture with a fork.

Banana Raisin Oatmeal Bars

Add raisins last.

Grease a glass baking dish, I used cooking spray. Dump mixture into baking dish.

Banana Raisin Oatmeal Bars

Bake for 20-25 minutes or until bars become firm.

Banana Raisin Oatmeal Bars

Serve once cooled with a big glass of black tea or coffee.

Enjoy!

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16 Comments

  • Reply healthygirlandthecity November 2, 2012 at 9:08 am

    yum! thanks for justifying oatmeal cookies for breakfast 🙂

  • Reply Lisa Horvath November 2, 2012 at 10:29 am

    I do what I can 🙂

  • Reply Skuggs November 2, 2012 at 2:12 pm

    Hooray. Thanks for these. You may want to tag them as dairy free too!

    • Reply Lisa Horvath November 2, 2012 at 2:54 pm

      Glad you like them and thanks, that’s a really good idea, I’ll retag it now.

  • Reply Granola Bar Pie…or Oatmeal Pecan Breakfast Bars « Raised from Scratch November 6, 2012 at 2:00 am

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  • Reply Inside my Shopping Cart | quinoa, kale & exhale December 7, 2012 at 10:34 am

    […] them directly in the freezer when we get home for smoothies and baking. I’ve been making this a ton so I’ve gone through a lot of bananas […]

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  • Reply Week of… | quinoa, kale & exhale March 1, 2013 at 11:22 am

    […] also made some banana raisin oatmeal bars. I smothered them with my new favorite Bonne Mamam jam: Apricot Raspberry (Flo, it’s almost […]

  • Reply Last Boston Hurrah | quinoa, kale & exhale August 28, 2013 at 5:07 pm

    […] then came home for a much needed rest and some oatmeal bars, now kid tested and […]

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    […] and Guy find sunbeams to take their morning naps in. Today’s breakfast was a version of my banana raisin oatmeal bars but I swapped the mashed banana for unsweetened applesauce and made them into baked oatmeal […]

  • Reply Apricot Oat Bars - quinoa, kale & exhale March 2, 2015 at 11:56 am

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    […] is another spin-off of my original banana oatmeal raisin bars and my baked oatmeal muffins. This time, I substituted the banana for pumpkin puree, of course. […]

  • Reply Baked Oatmeal Muffins - Makings Of May 7, 2016 at 2:52 am

    […] and Guy find sunbeams to take their morning naps in. Today’s breakfast was a version of my banana raisin oatmeal bars but I swapped the mashed banana for unsweetened applesauce and made them into baked oatmeal […]

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    […] then came home for a much needed rest and some oatmeal bars, now kid tested and […]

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