Sweet and delectable! These Gluten Free Strawberry Banana Oat Bars are the perfect breakfast or after school treat!
I don’t know about where you’re at, but public school started back up here last Thursday. Since Kayla attends public school, we’ve been trying to ease our way back into morning and afternoon routines, and right now it’s too soon to say how it’s actually going. Ha! I have to say that’s one thing I love about homeschooling Kelsie – we don’t have to deal too much with that and her. Neither of my girls do mornings, but Kelsie really doesn’t do mornings. Thankfully Kayla has been working all summer, so getting up early wasn’t completely brought on her so sudden.
Since she’s a senior, I’ll admit that I don’t get up with her before school. I may see her on her way out, and kiss her bye, but I don’t set an alarm. Zack is up with her, and I feel that is sufficient enough. Anyway. I do try and make sure that I have a tasty breakfast ready and waiting, so I like to have ingredients on hand for recipes like these Gluten Free Strawberry Banana Oat Bars. These literally require 6 ingredients, that you probably already have on hand. Plus, they are so simple to make.
Of course you can use regular rolled oats, if you don’t need to have gluten free. This recipe will totally work with both, as well as other flavors of preserves. Our favorite just so happen to be strawberry! We really love Bob’s Red Mill Gluten Free Rolled Oats. They have this uncanny flavor and this probably has a lot to do with the way they roast them in a kiln, which gives them that wholesome oat flavor. And a little fun fact that I didn’t know about oats…Do you know the difference between steel cut and rolled oats? It’s in the processing! Rolled oats are rolled flat to produce flakes, whereas steel cut oats are chopped into several pieces for a chewier texture.
Anyway. So about these yummy Gluten Free Strawberry Banana Oat Bars, they can be eaten cold or warmed up. I make them on Sunday afternoon so that Kayla can enjoy them in the mornings throughout the week, or for a quick healthy after school snack. I keep them in the fridge, but they will also keep at room temperature for 5 days. They usually never last that long around here. If you want to warm them up, pop them in the microwave on a microwave safe dish for 30 seconds.
Let me show you how easy these are to make!
Place one cup of Bob’s Red Mill Gluten Free Rolled Oats in a food processor or blender, and pulse until you get a flour. Pour the blended oats into a large bowl with the rolled oats and baking powder.
Stir to combine. Once combined, pour in the mashed bananas, vanilla, and maple syrup. Stir to combine.
Once combined, divide the dough in half. Place one half of the dough in a foil lined 8X8 baking dish that has been sprayed with cooking spray.
Spread your preserves on top, leaving the edges without any preserves, like in the photo below. Last sprinkle the other half of the oat mixture as evenly as you can over the top. As you can see from my photo, it doesn’t have to be perfect!
Bake at 375 degrees for 30 to 40 minutes or until the top is golden brown. Allow to cool completely before slicing.
Are you grabbing Bob’s Red Mill Gluten Free Rolled Oats, or any other Bob’s Red Mill Oats for this recipe, or just to enjoy? Be sure and grab a coupon!
Gluten Free Strawberry Banana Oat Bars
- 2 cups Bob's Red Mill Gluten Free Rolled Oats divided
- 3/4 cup organic strawberry preserves
- 1 teaspoon baking powder
- 2 bananas mashed
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Preheat oven to 375 degrees. Line an 8X8 inch pan with foil, and spray with non-stick cooking spray.
Place 1 cup of the oats into a food processor or blender, and pulse until you get a flour consistency.
Stir together the 1 cup of blended oats, 1 cup rolled oats and baking powder. Stir to combine.
Stir in the maple syrup, mashed bananas, and vanilla extract.
Place half of the mixture into the bottom of the prepared pan.
Spread the preserves over the top, leaving about 1/4 inch around the edges.
Sprinkle as best you can the remainder of the rolled oat mixture, covering as much of the preserves as possible.
Bake for 30 to 40 minutes or until the top is golden brown.
Allow to cool completely before slicing.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.