When it comes to beating sugar cravings it’s not just avoiding the sweet stuff which is important but also reducing our craving for it. Instead of being on a rollercoaster of needing a boost from sugar following the crash of our previous rushed hit, keeping blood sugar levels at a moderate and sustainable level is more sensible and better for our health. But there are times when we just ‘need’ a sweet treat!. Well enter these oat bars which tick a lot of boxes. Not only are they refined sugar free, they also don’t use secret or other sugars instead. They also contain low GI oats which will help you keep your blood sugar on an even keel and unlike most biscuits are also nutritious too.
Oats are a fabulous wholegrain which can also be gluten-free, just look for the mark on packaging, so these are suitable for those with intolerances. They are a powerhouse of antioxidants, can help lower cholesterol and contain a healthy dose of soluble fibre. These bars are also a great way of reducing food waste as your brown bananas are your sweetest, most juicy friend in this recipe so instead of binning them, pop them in this delicious recipe.
40g butter/coconut oil/margarine
50g peanut butter (or another nut butter)
2 tsp vanilla essence
30g maple syrup
3 medium bananas, mashed
200g porridge oats
1 tsp ground cinnamon
50g mixed seeds, blitzed to a flour
Preheat oven to 180°C/150°C Fan and line a 20cm square cake tin with parchment or a silicone liner.
Mix the dry ingredients in a bowl.
Melt the butter/oil with the peanut butter, syrup, water and essence then add the banana and mix well.
Add to the dry ingredients and combine well.
Pour into the tin and compact well and evenly in the tin.
Bake for 45mins until golden on top (leave in for a little longer if needs be).
When completely cool cut down the middle and into 12 bars.