Estos Banana Yogurt Oatmeal Bars are a high-fiber, high-protein snack or breakfast with only 180 Calories and made with no dairy, no eggs, and no gluten.

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Banana Yogurt Oatmeal Bars

Estos Banana Yogurt Oatmeal Bars are a high-fiber, high-protein snack or breakfast with only 180 Calories and made with no dairy, no eggs, and no gluten.

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Tiempo de preparación: 10

Tiempo de cocción: 30

Tiempo Total: 40

Curso: Desayuno, Postre, Snack

Tipo de cocina: American

Porciones: 9 bares

Calorías: 178.8 kcal

Escrito por Carine Claudepierre

Ingredientes

Habitual de Estados Unidos – Métrico

▢ 1 taza de Platanos machacados - (nota 1)
▢ 1 taza de Yogur sin lácteos - (nota 2)
▢ ¼ taza de Mantequilla de cacahuete (sin sal) - (nota 3)
▢ 2 tazas de Avena rápida - (nota 4)

Opcional

▢ 1 cucharadita de Extracto de vainilla
▢ 1 cucharadita de Canela
▢ ⅓ taza de Nueces picadas - (nota 5)

Instrucciones para la impresión en alta definición

Line an 8-inch baking pan with parchment paper. Slightly oil paper with cooking oil spray. Set aside.
Precalentar el horno a 350°F (180°C).
In a large mixing bowl, mash the bananas. Pack them in a measuring cup to make sure you have the amount needed. Return to the bowl.
Add yogurt, peanut butter, vanilla if used, quick oats, and optional cinnamon.
Stir with a rubber spatula until a thick, consistent batter forms
Pour the batter into the pan and spread it evenly. Sprinkle chopped walnuts (if used) on top of the bars or keep them plain.
Bake the bars for 30 minutes at 350°F (180°C) on the center rack of the oven until golden brown and dry.
Let them cool down for 10 minutes in the pan, then on a cooling rack for 30 minutes before slicing. The bars firm up with time, but they stay soft like a banana bread bar

Notas

notas 1: Aproximadamente 2 plátanos grandes y maduros. Make sure you use ripe bananas with dark spots on their skins for the best level of sweetness.

notas 2: Any type of yogurt works in this recipe, like oat, soy, almond, or coconut milk.

notas 3: You can also use almond butter or cashew butter. For a nut-free version, use sunflower seed butter or tahini.

notas 4: Quick oats are finer than rolled oats. They firm up the bars. The bars will stay loose and fragile with rolled oats. You can swap quick oats for quinoa flakes.

notas 5: Or chopped pecans. For a nut-free option, use chocolate chips, sunflower seeds, pumpkin seeds, or shredded coconut.

Propinas

Almacenaje: Store in the fridge in an airtight container for up to 4 days. Freeze bars in freezer bags for up to 1 month. Thaw at room temperature the day before eating.

Expectativas de textura – These are soft, banana-bread style bars that taste amazing with toppings like pecans or walnuts.

Sugerencias para servir – I like to serve these cold or slightly warm with a dollop of dairy-free yogurt and a drizzle of maple syrup.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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