On the Daniel Fast, breakfasts are usually not too difficult. We have found a few fruit bars that suffice, and we usually have tea. However, we still often miss a good, filling, and hearty breakfast. We are such breakfast people- eggs, biscuits, bacon, hash browns— you name it! Because of this, the lack of warm and “carby” breakfasts has been a struggle.
This recipe is SUCH a health nut recipe! I never would have thought I’d enjoy it. It is egg-free, sugar-free, and has no leavening products. It has no dairy products— yes, that includes butter! Every recipe we saw was not quite Daniel Fast friendly, so we had to do a ton of reworking. To add a nice crunch, William had the brilliant idea to include chia seeds! We also added a few spices on the second round of baking and tried baking it for less time at a higher temperature, which resulted in more flavorful and crunchier bars.
Also, there is SO much you can do to make this recipe your own! If you’re not on the fast, try adding in some honey or agave for some additional sweetness. You could also add chocolate chips for a more versatile (and kid friendly) bar!
One final note: if you are not planning on adding refined sugars, try to use extremely ripe bananas. I am talking about the ones that are on their last leg that nobody ever wants because of all the bruises. The riper bananas have a higher natural sugar content and this will help with the sweetness of the bars. Although the bars will go bad faster, you can always refrigerate or even freeze them to increase their “shelf life”.
Banana Oatmeal Bars
makes about 24 small bars
6 large, overripe bananas
6 cups oats
1/4 cup ground flaxseed
1/4 cup chia seeds
1 cup chopped walnuts
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon kosher salt
1 cup water
1 tablespoon coconut oil
First, mash the bananas with a fork. To be precise, you want 3 full cups of mashed banana.
Add this banana to a large bowl, along with the oats.
Next, add the flaxseed, chia seeds, walnuts, cinnamon, nutmeg, and kosher salt. You can buy pre-ground flaxseed, but we have a giant package of whole flaxseed and we just ground it with our coffee bean grinder! However, if you do it this way you will not need a full 1/4 cup of whole flaxseeds to get the 1/4 cup of ground.
Everything needs to be mixed together slowly in the bowl.
It will take a bit for the oats to be completely coated by the banana, but keep working with it until it is all the same consistency.
Next, coat a 9×13 pan with the coconut oil. This is important to keep the bars from sticking during cooking, and it also produces delicious, crispy edges that almost taste buttery! Pour the mixture into the pan, and spread it around with a rubber spatula. You want it to be even across the entire pan, because the bars will not rise at all during baking.
From this point on, you have two baking options.
For a softer and more cake-like breakfast bar (similar to the Quaker Oats banana nut bars): bake the bars for 40 minutes at 180° F. After the first 40 minutes, take them out and let them cool for 10 minutes. Carefully cut the bars into 24 squares and flip them. Bake for another 40 minutes.
For crunchier, more granola-esque bars: bake for 30 minutes at 360° F. Take the tray out and let it cool for 5 minutes. Cut the bars, and flip them. Bake for another 20-30 minutes.
Either way you bake them- after the second round of cooking, take them out and enjoy! They are delicious right out of the oven, but can even be eaten cold in the morning. You can save them in an airtight container, and they will last about a week at room temperature.