If banana bread and granola bars had a lovechild, they would make these babies. Unlike commercial granola bars, these are dense, moist and full of whole grain goodness. But my favorite part of the Banana Bread Granola Bars is how beautifully they cut. The chia seeds help them hold their shape and they will slide right out of the pan- hardly a crumb will crumble. They are fantastic as a breakfast or a snack and also freeze wonderfully. Make a batch ahead of time and store it in the freezer until you find yourself in need of a healthy, comforting treat. Happy eating! -Amanda
Banana Bread Granola Bars
Inspired by My New Roots
Yields: 12 bars
1 1/2 cup oats
1/2 cup toasted pecans, chopped
1 cup dried apricots, sliced
1 cup unsweetened dried coconut
1/2 cup almond flour
2 tablespoons chia seeds
6 tablespoons water
1/4 cup extra virgin olive oil
3 ripe bananas
3 tablespoons raw honey or maple syrup
1/2 tsp. salt
1 teaspoon vanilla
1 tablespoon orange zest
1. Preheat oven to 350 degrees Fahrenheit.
2. In a bowl combine oats, pecans, apricots, coconut, and almond flour. Set aside.
3. In another bowl combine chia seeds and water.
4. In a blender combine olive oil, bananas, maple syrup, salt, vanilla and orange zest until totally smooth.
5. Stir the soaked chia seeds into the banana mixture.
6. Pour the wet ingredients onto the dry and stir to combine. This will form a thick, sticky batter.
7. Pour the batter into a greasted 11×7 pan, or your favorite brownie pan.
8. Bake for 20-25 minutes, until the edges are golden brown.
9. Allow to cool completely before cutting, serving and storing.