Banana, Blueberry & Cashew Bars
With three small children I am always in need of a go-to snack or on-the-run breakfast option, and these banana, blueberry and cashew bars are the perfect solution. Simple ingredients, healthy and easy to make my Banana, Blueberry & Cashew Bars are always a winner for breakfast, as a morning or school-run snack. (They also make for a sweet treat pick-me-up for a tired mummy at teatime – yum!)
The good news is that the ingredients in these bars are quite adaptable; the oats should always remain as a staple, but the type of milk, fruit, nuts or nut butter you use can be whatever you have in the cupboard, or whatever your heart desires. There’s just one rule: be consistent with the quantities.
Banana, blueberry and cashew are our favourite flavour combo, but we have experimented with raspberries, strawberries, almond milk and almonds. Frozen fruit works just as well as fresh fruit and is much kinder on the purse (win!). So just use up anything you have, and if you want to swap maple syrup for some date syrup or honey go ahead!
250g rolled oats
75g fresh or frozen blueberries
50ml maple syrup
1tbsp cashew butter
100ml cashew milk
A handful of cashew nuts for decorating (optional)
Pre heat the oven to 180 degrees celsius and line a small brownie tin with greaseproof paper or grease lightly with some coconut oil.
Blitz the banana, milk, maple syrup and cashew butter together in a blender. I use the nutribullet but a food processor or blender works just fine.
Mix the blended puree with the oats and blueberries.
Spoon into the brownie tin and flatten with the back of a spoon. Top with some cashew nuts if desired
Bake in the oven for about 15 minutes until golden brown on the top. Leave to cool before cutting as this allows the bars to become firm.
Recipe makes 12 small children's portions. Freezes well in an airtight container. Perfect for grabbing on your way out of the door for the school run.