Have your weekends been as busy as mine? It seems like we’ve been traveling somewhere every weekend for the last month!

Then, you spend the next couple of days unpacking, doing laundry, etc. just to do it all again. Needless to say, we haven’t been enjoying many relaxing breakfasts lately.

In an attempt to find something that we could take with us traveling or grab on the way to work (and that would be filling!), I decided to make a batch of breakfast bars.

I also had a bunch of brown bananas sitting in front of me on the counter, and I knew that I needed to create something that would use up a couple.

Sticking them into these breakfast bars seemed like the best way to use them.

These banana nut breakfast bars are a healthy way to get the flavor of banana bread and the heartiness of oatmeal all in a nutrient rich bar!

Cinnamon and nutmeg combine with the bananas to give you that warm, comforting smell and flavor of banana bread.

Oats, whole wheat flour, and flax seed make them substantial enough that you can eat one or two and not be starving a couple of hours later!

Honey and coconut oil add sweetness and healthy fats while binding the bars together so they don’t crumble on your first bite.

While these are good at room temperature, if you have a few extra seconds, they also taste great warmed up (with a drizzle of honey!).

If you have a busy weekend planned, quick whip up a batch of these breakfast bars so you’ll have a healthy breakfast ready for wherever your activities take you!

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Banana Nut Breakfast Bars

Yield: 12 bars

Prep Time: 15 minutes

Bake Time: 15 minutes

Total Time: 30 minutes

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Ingredients

• 1 1/2 Cups quick cooking oats
• 1 Cup white whole wheat flour
• 1/4 Cup ground flaxseed
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 Cup + 2 Tablespoons milk
• 2 medium overripe bananas, mashed
• 3 Tablespoons melted coconut oil
• 3 Tablespoons honey
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 Cup chopped pecans

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Spray an 8x8 inch baking dish with non-stick cooking spray or line with parchment paper.
2. In a large bowl, whisk together quick cooking oats, white whole wheat flour, ground flaxseed, cinnamon, baking powder, nutmeg, and salt.
3. In a medium bowl, whisk together milk, mashed bananas, melted coconut oil, honey, egg, and vanilla extract until well-combined. Stir in chopped pecans.
4. Spread batter into prepared baking dish. Sprinkle with additional chopped pecans, if desired. Bake for 15-20 minutes, or until toothpick inserted in the center comes out clean.
5. Remove to a wire rack to cool before cutting into bars.
6. Store leftovers in an airtight container.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 188Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 73mgCarbohydrates: 25gFiber: 4gSugar: 7gProtein: 4g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. Nutrition values can vary greatly based on brand used. It should not be considered a substitute for a medical professional’s advice.

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