I have never been very good at eating breakfast. I'm one of those people who would rather have the extra 20 minutes in bed. But, I also find that if I eat too soon after waking up, my stomach seems to be more sensitive and eating can often make me feel a bit nauseous, especially if I eat too much.
However, when I get on my way to work, usually an hour after I have woken up, about half way there, I begin to feel hungry. This is ever so inconvenient and means that I have long had a stash of breakfast bars in my desk for emergencies, but we all know that these often have a lot of added sugar, hidden nastiness and are high in calories. So I made it my mission to make my own bars so that I could carry them to work, eat them on my commute and not worry about the hidden unhealthiness. They're also a lot cheaper to make yourself and you can basically use up stuff from your pantry.
They're vegan, vegetarian and gluten free!
This led me to make these 3 ingredient banana and peanut butter bars one day. All you need is:
2 bananas
2 heaped teaspoons of peanut butter
2 cups of oats
Preheat your oven to 200 degrees Celsius.
The best bananas to use would be ripe ones, but they tend to ripen on cooking anyway so I will admit that mine were still pretty yellow. Mash them up to a pulp and mix in with the peanut butter. Then add two cups of oats and mix together. You can add more oats if you think the mixture is too sloppy, just use your own judgement.
I also added some leftover frozen blackberries to mine but you could add any fruit that you like; chop apples, add blueberries, raspberries, or any dried fruit you like. You could also add nuts and seeds for extra crunch, desiccated coconut - whatever you have lying about.
Line a tray with greaseproof paper or grease a tin lightly and press in the mixture until even and quite compact. Bake in the oven for 20 mins or until golden. Then remove and let cool completely before you cut them into appropriately sized squares and prize from the tin. The banana changes structure when cooked and so helps to bind the mixture together but if you don't let the mixture cool, they'll crumble and break when you remove them from the tin.
These should keep for 3-5 days in an airtight container. That's it! As easy as that!
I like to make them on a Sunday night for week day breakfasts or even a snack.
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