Banana Oat Bars

oat bar stock

This recipe is so good for so many reasons!

It's easy to make. It freezes beautifully for a double batch. It is sweetened with only fruit, can be made Gluten Free and/or Vegan.

I love to add it to my postpartum meal delivery because oats are a nutritive and you can riff on the recipe by adding some nourishing postpartum ingredients that I'll mention in the recipe.

I have to give credit to Cherie and Sonia from Apple Garden Playgarden, a LifeWays early childhood program) in Sebastopol, CA for introducing me to the recipe. I added a a few changes, but the foundation is from them, thanks ladies!

Oat Bars

  • 4 very ripe bananas
  • 1 cup melted coconut oil
  • 2 pastured eggs (or flax egg replacement)
  • 4 cups rolled (or GF) oats
  • 1 cup finely chopped dates
  • 1 cup shredded coconut
  • 1 cup chopped nuts and/or seeds
  • 2 tsp. baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 2 tsp vanilla
  • 1 tsp salt
  • *optional 2 Tbl fennugreek seeds for lactation support

Combine all ingredients and mix well. Add more coconut oil if mixture is too dry. Grease a 9x12 pan and bake for 30 minutes.

We like to serve with a dollop of coconut yogurt and fresh fruit on top.

You can slice and freeze for an easy snack or breakfast another day.

Bring this to a new mama in your community as an easy nourishing treat.


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