Banana and Almond Breakfast Bars
Brought to us by Lucy from Fit Food Collective
- 3 ripe Banana
- 1 cup Rolled Oats, Bob's Red Mill
- 1/2 cup Almonds, Sunfood
- 5 heaped tbsp White Almond Butter, Biona
- 7 tbsp Date Syrup - Ripe Organic
- 1/3 cup Heirloom Pumpkin Seeds, Sunfood
- 1/3 cup sliced or flaked Almonds, Sunfood
- 2 tbsp Cinnamon
Pre-heat the oven at 180 degrees. Place the whole almonds into a food processor for a few minutes until they are nicely ground. Then add the oats for a minute or so. Once you have a fine consistency, add the date syrup, bananas, almond butter and cinnamon and blend for a few minutes until you have a gooey mixture. Once all of this has mixed together, remove from the food processor and stir in the pumpkin seeds and sliced almonds until combined.
Line a deep oven tray with greaseproof paper covered in coconut oil and evenly pour the mixture in smoothing with a spatula. Bake in the oven for approximately 25 minutes until the top is golden brown.
Leave to cool completely before cutting into bars.