Even if you’re not in the “back to school crowd”, September still presents an opportunity for a new start. New starts require new snacks, right? These Banana Split Bars were featured on Skinnytaste; with just a few changes, we made them nut free and egg free, so everyone in the family can dig in.
These bars are much softer than a traditional granola bar, but are still great as an afternoon snack. They would also be good crumbled over plain yogurt for breakfast. The original recipe indicates they can be frozen, but I have a feeling that won’t be necessary for this batch.
Banana Split Bars (Nut Free, Egg Free)
1/3 c. quinoa
1/2 c. water
2 c. quick rolled oats
1 t cinnamon
1/2 t baking soda
1 1/2 c. ripe mashed banana
1 “flax egg” (1 T ground flax+3 T water mixed well and refrigerated for 10 min)
1/4 c. honey
1 T canola oil
2 t vanilla
1/2 c. dried cranberries, soaked in hot water for 10 minutes and drained
1/3 c. mini-chocolate chips
Combine quinoa and water in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 10 minutes. Remove from heat, and keep covered for 5 minutes. Remove lid, fluff with a fork, and place in a bowl in the refrigerator until completely cool.
Mix oats, cinnamon, and baking soda in a large bowl. In another large bowl, mix cooled quinoa, banana, “flax egg”, honey, oil, and vanilla. Add banana mixture to oats mixture, and stir just until blended. Stir in cranberries and chocolate chips.
Prepare a 13×9″ pan by placing foil or parchment paper in a criss-cross fashion. Coat with cooking spray. Spread batter evenly in pan.
Bake at 325F for 30-35 minutes. Remove from pan using the foil or parchment paper, and cool for 30 minutes on a wire rack. Place in the refrigerator, and slice when completely cooled.
-Lightly adapted from Skinnytaste