Estes 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.

Gostou desta receita?

Deixe um comentar abaixo ou acesse o nosso Facebook onde respondo a (quase) todos os comentários, nosso A página Instagram para inspiração, ou para o nosso Pinterest Para salvar receitas!

Banana Yogurt Oatmeal Bars

Estes 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.

Ainda sem avaliações

Impressão Revisão Economize

pino Salvar no e-mail

Tempo de preparação: 10

Hora de cozinhar: 30

Tempo total: 40

Curso: Café da Manhã, Sobremesa, Lanche

Cozinha: americano

Dose: 9 barras

Calorias: 178.8 kcal

Autor: Carine Claudepierre

Ingredientes

Sistema americano - métrico

▢ 1 xícara Bananas amassadas - (nota 1)
▢ 1 xícara Iogurte sem laticínios - (nota 2)
▢ ¼ xícara Manteiga de amendoim (sem sal) - (nota 3)
▢ 2 copos Aveia rápidas - (nota 4)

Opcional

▢ 1 colher de chá de extrato de baunilha
▢ 1 colher de chá Canela
▢ ⅓ xícara Nozes picadas - (nota 5)

Instruções

Line an 8-inch baking pan with parchment paper. Slightly oil paper with cooking oil spray. Set aside.
Pré-aqueça o forno 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 bananas grandes e maduras. 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.

Tips

Armazenamento: 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.

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

Modo forno: Eu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15°C (25°F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

Pin da Receita