This easy Vegan Breakfast Bar Recipe With Bananas And Raspberries proves that you don’t need tons of sugar, butter, and flour to bake delicious treats.
I love baking. In fact, I love it so much that my friends often mistake my house for a bakery, dropping by unannounced to see what has emerged from my oven next. And no, I don’t mind this at all. Imagine if I had to eat all those goodies by myself! Having plenty of mouths to feed means that I can experiment to my heart’s content, creating sweet treats without having to worry about sugar comas or eating my weight’s worth in butter. Last week alone, for example, I baked three open-faced apple tarts, two batches of cherry-coconut muffins, and two dozen white chocolate-cranberry cookies.
I do, however, sometimes bake treats that are actually quite wholesome. The kind that you can even feel good about eating for breakfast. Take these vegan breakfast bars, for example. Not a lick of butter here. Instead, mashed bananas give them their beautifully moist and tender crumb. And no, no processed sugars either. Just a little coconut sugar and some agave. But surely they must be made with processed white flour, you might be wondering. Nope. Not even that. These delightful treats call for good ol’ healthy oatmeal! Speckled with juicy, jewel-toned raspberries and finished with a dusting of coconut flakes, they’re the perfect grab-and-go breakfast, though I’ll happily serve them for dessert with a scoop of plant-based vanilla ice cream!
Healthy baking with bananas
When it comes to healthy vegan baking, bananas are truly an indispensable ingredient. While they’re mostly known as the star of sweet, fragrant banana breads, this potassium-rich fruit also works wonders as a substitute for ingredients best consumed in moderation. Not only do bananas add natural sweetness, but their creamy texture provides moisture and helps bind baked goods, meaning you can skip the butter or oil. Simply use a 1:1 ratio: one cup of mashed banana for one cup of butter. Instead of unhealthy fats, you’ll be getting fiber along with essential vitamins and minerals. This swap is ideal for recipes like muffins, cakes, and bars like this one. And remember: the riper the bananas, the better!
How Do I Store Leftovers?
These bars can be stored in an airtight container in the fridge for up to 5 days. You can also cut the bars and store them in the freezer (in a freezer-safe container or Ziploc bag) for up to 4 months. In that case, make sure to place a piece of parchment paper between each bar in order to prevent sticking.
Serving suggestions
Looking for more healthy bakes you can feel good about enjoying? Try these Healthy Gluten-Free Zucchini Muffins With Applesauce or sink your teeth into one of these Healthy Chocolate Peanut Butter Muffins. All of these recipes go down a treat with a wholesome smoothie. I am especially fond of this invigorating Blueberry-Spinach Smoothie and this classic Green Smoothie.
Ingredients
- 1 tablespoon flax meal
- 2 1/2 tablespoons warm water
- 2/3 cup fresh raspberries
- 1 1/4 cups banana mashed about 2 large bananas
- 2 tablespoons light agave
- 1/4 cup coconut sugar packed
- 2 teaspoons raw vanilla extract
- 1 cup rolled old-fashioned oatmeal certified gluten-free, if needed
- 1 cup oat flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup unsweetened coconut flakes plus more for topping
Instructions
- Preheat your oven to 350°F and spray an 8×8-inch pan with cooking spray.
- In a small bowl, mix together the flax meal and warm water, and let stand for 5 minutes to gel and turn into a “flax egg.”
- In the meantime, place the raspberries in a small bowl and mash with a fork. Set aside.
- In a separate large bowl, mix the mashed bananas, agave, and coconut sugar.
- Once the flax egg has sat for 5 minutes, add it into the mashed banana mixture, along with the vanilla extract and stir until well combined.
- Add in all the remaining ingredients and stir until the mixture is well combined.
- Spread 3/4 of the mixture into the prepared pan. Then, spread on the mashed raspberries until they evenly cover the surface. Drop the remaining batter on top, and lightly swirl it around with a spoon, pressing evenly. Scatter with some coconut flakes.
- Bake until a toothpick inserted in the middle comes out clean and the top feels set, about 15 minutes.
- Let cool to room temperature. Refrigerate until completely cooled before slicing into bars.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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