Peanut Butter Banana Oat Squares (Print version)
Mashed banana and peanut butter bind rolled oats into soft breakfast squares.
# Ingredients:
Ingredients
01 -
240 g ripe banana, mashed
02 -
180 g rolled oats
03 -
100 g smooth peanut butter
04 -
180 ml milk
05 -
1 large egg
06 -
40 g honey
07 -
1 tsp baking powder
08 -
½ tsp ground cinnamon
09 -
¼ tsp salt
# Instructions:
01 -
Heat the oven to 180°C and line a 20 cm square baking tin with baking paper. Weigh 240 g mashed banana after peeling.
02 -
Whisk the banana, peanut butter, milk, egg and honey in a large bowl until evenly combined. If the peanut butter has separated, stir it thoroughly in its jar before measuring.
03 -
Stir in oats, baking powder, cinnamon and salt. Leave for 5 minutes so the oats begin absorbing the liquid.
04 -
Spread evenly in the tin and smooth the surface. Bake for 25–30 minutes until the center is set and the edges are lightly golden. The top should spring back gently rather than look wet.
05 -
Cool in the tin for at least 15 minutes after baking, then lift out and cut into nine squares. These are soft baked-oat squares, not crisp granola bars. Serve plain without extra toppings.
06 -
Cool completely and refrigerate in a covered container for up to three days, or freeze individual squares for up to two months. Thaw in the refrigerator and gently reheat if preferred.
# Good to know:
01 -
Includes 20 minutes resting or cooling time.