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Were you so happy when you found a banana and chocolate muesli bar in your lunch box ?! For me it was a highlight that was far too rare 😅😅 Today – a little more mature and wiser – I know of course that this muesli bar contained only a bit of banana, but quite a lot of sugar. And from today’s perspective, of course, that also explains the rare occurrence of this banana muesli bar in my breakfast or lunch box. There has to be healthier option, I thought to myself. And that’s why I went into my test kitchen and worked on a healthier banana muesli bar. Said. Done. The result are these super delicious, vegan banana muesli bars. PS: Not only are they vegan, they’re also free from refined sugar.
Banana-Muesli Bar: A Healthier in-between Snack
Who doesn’t know that: you have to be quick in the morning or you’re hungry in between ?! Then you can reach for these vegan banana muesli bars without regrets. They contain little natural sugar, but healthy fats and nutritious carbohydrates that will keep you full for a long time and give your mind the necessary energy. PS: They are also ideal as a source of energy before an extensive training session.
Tip: You don’t need scales for the recipe. Simply use a medium-sized cup or a tea and tablespoon to measure out the ingredients.
Pop Up Girl’s eco-tip: The recipe, like banana bread, is ideal for consuming very ripe bananas. I always freeze bananas that are too ripe and then use them either for baking or for nice cream.
Ingredients (makes about 15 banana muesli bars):
- 2 cups of oatmeal
- 2 cups of desiccated coconut
- 1 cup of chopped walnuts, alternatively almonds
- 3 tbsp flaxseed, ground
- 5 – 6 tbsp coconut oil, melted
- 2 very ripe bananas, mashed
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 pinch of salt
- Agave syrup for sweetening at will
- Optional: dark chocolate to decorate
Instructions:
- Preheat the oven to 150 ° C lower / upper heat.
- Melt the coconut oil in a small saucepan or in the microwave.
- Meanwhile, mix the dry ingredients in a bowl.
- Mix the melted coconut oil with the dry ingredients well.
- Finally stir in the mashed bananas.
- If you like it sweeter, you can sweeten the dough with 1 to 2 tablespoons of agave syrup.
- The dough should not be too runny, but also not too firm. If necessary, you can add a little more flaxseed flour or water.
- Pour the dough into a deep baking sheet lined with baking paper and bake for about 20 minutes.
- When the granola bars are baked through (stick test), let them cool down a little in the mold. Then you can take them out and cut them into bars.
- The granola bars will keep for at least 1 week in a cookie jar or storage box. You can also just freeze the bars in portions.
- Optionally, you can also decorate the banana muesli bars with dark chocolate.
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All the best,
💕 Cat 💕
Bananen-Müsliriegel
Instructions
- Den Ofen auf 150° C Unter-/ Oberhitze vorheizen.
- Das Kokosnussöl in einem kleinen Topf oder der Mikrowelle schmelzen.
- Währenddessen die trockenen Zutaten in einer Schüssel vermischen.
- Das geschmolzene Kokosnussöl mit den trockenen Zutaten gut verrühren.
- Zuletzt die zerdrückten Bananen unterrühren.
- Wer es süßer mag, kann den Teig mit 1 bis 2 Esslöffeln Agavendicksaft süßen.
- Der Teig soll nicht zu flüssig, aber auch nicht zu fest sein. Gegebenenfalls könnt ihr etwas mehr Leinsamenmehl oder Wasser hinzufügen.
- Den Teig in ein tiefes und mit Backpapier ausgelegtes Backblech füllen und für circa 20 Minuten backen.
- Wenn die Müslieriegel durchgebacken (Stäbchenprobe) sind, lasst sie etwas in der Form auskühlen. Dann könnt ihr sie herausnehmen und in Riegel schneiden.
- In einer Keksdose oder Aufbewahrungsbox halten sich die Müsliriegel mindestens 1 Woche. Ihr könnt die Riegel aber auch einfach portionsweise einfrieren.
- Optional könnt ihr die Bananen-Müsliriegel auch mit dunkler Schokolade verzieren.