Ces 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

Ces 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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Temps de préparation: 10

Temps de cuisson: 30

Temps total: 40

Plat: Déjeuner, Dessert, Snack

Cuisine: Américaine

Portions: 9 barres

Calories: 178.8 kcal

Auteur : Carine Claudepierre

Ingrédients

US coutumier - Métrique

▢ 1 tasse Purée de bananes - (remarque 1)
▢ 1 tasse Yaourt sans produits laitiers - (remarque 2)
▢ ¼ tasse Beurre de cacahuète (non salé) - (remarque 3)
▢ 2 tasses Flocons d'avoine - (remarque 4)

Optionnel

▢ 1 cuillère à café Extrait de vanille
▢ 1 cuillère à café La cannelle
▢ ⅓ tasse Noix hachées - (remarque 5)

Instructions de Pose et d'Entretien

Line an 8-inch baking pan with parchment paper. Slightly oil paper with cooking oil spray. Set aside.
Préchauffer le four à 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

Remarques

Remarques 1: Environ 2 grosses bananes mûres. Make sure you use ripe bananas with dark spots on their skins for the best level of sweetness.

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

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

Remarques 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.

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

Tips

Stockage : 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.

Attentes en matière de texture – These are soft, banana-bread style bars that taste amazing with toppings like pecans or walnuts.

Suggestions de service – I like to serve these cold or slightly warm with a dollop of dairy-free yogurt and a drizzle of maple syrup.

Mode four : J'utilise le mode de cuisson à chaleur tournante. Si vous devez utiliser le mode traditionnel, je recommande d'augmenter la température de 15 °C (25 °F). Le temps de cuisson devrait rester le même, mais il faudra peut-être quelques minutes de plus.

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