"These bars are lower in fat than most bar cookies." — Arlene
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1 1/3 cups
quick cooking oats
We love these in my household ... it's become a regular for us. Here's the key: bake in a 9x9 square pan so the bars will be thicker (think of it more like cake) You can't think of these as cookies, they are certainly more cake like. Also, try using half white sugar and half brown sugar. Finally, I add 1/2 teaspoon of almond extract ... gives it a nice flavor.
I took the advice of some others and put 1 whole egg in instead of the 2 egg whites. I also added a 1/4 cup of flour. I used 2 med bananas and left out the raisins because I didn't have any. I put it in a 9x9 pan and cooked it for 30 min's. It turned out pretty good. Based on what others said of it being gooey or falling apart, it wasn't that at all. It turned out to be like a cake. I was expecting a gooey bar. I served it warm with some vanilla ice cream because I felt it needed something with it. If I try this recipe again I will leave out the flour.
This is the best guilt-less feel good snack ever. I made slight changes to the recipe though. I used 1.5 cup bananas (2 medium sized bananas) and decreased the sugar to 1/3 cup. I used 1/3 cup skim yogurt instead of milk, 1.5 tsp cinnamon, dash of nutmeg, 1 whole egg and 1 egg white instead of 2 egg whites to produce a gooey center. I also replaced the raisins with chopped walnuts.
This might contain a little more fats because of the egg yolk and walnuts, but i think it all evens out eventually and its soooo worth it.
I made half into drop cookies and half into bars. The drop cookies taste wonderful with its soft center and crispy outer covering, but the bars come a very close second. Its best eaten warm right out of the oven. Thanks for posting this up!!
I've made these twice now for my twin toddlers. The first time the taste was great, but as everyone said, they were pretty crumbly even when baked in an 11x7 pan. But they were good enough that I didn't want to give up so the 2nd time I added 1/4 cup flour and 1/2 cup shredded coconut and substituted about 1/3 cup brown sugar for the white sugar, still using an 11x7 pan. This time they definitely came out like *cookie* bars - a little denser but very moist and flavorful. I'm not sure if it was the flour or the coconut or both that made them stay together, but they've been a hit -- easy to cut, pick up and eat with sticky little hands. Thanks for a great idea. I think I'll try adding a nut butter next time.
Wow I am totally impressed with these!!!! I’ve been trying countless recipes for oatmeal type snacks that are healthy and this is by far the winner. I am a huge banana eater too so these are perfect! I added about ¼ cup non fat vanilla yogurt and half brown sugar like another review suggest. Extremely tasty!
I made some substitutions for these and made them as breakfast bars. I used ground flax seed and water as an egg subsitute and substituted 1/2 maple syrup and 1/2 agave nectar for someone with senstivities to refined sugar. Because of all the liquid, the batter was pretty gloppy so I added a few tablespoons of whole wheat flour. For what i was looking for, they came out great. Since I wasn't looking for a cookie or cake recipe, I may have had different expectations than others. I am sure I will make these again for weekday breakfasts.
I left out the raisins and added two bid spoonfuls of crunchy peanut butter. They were good. Very moist. Good for in the morning when in a hurry, oatmeal is very filling.
A good recipe for using up brown bananas without making a bread calls for a stick of butter. I did add 1/2 c mini chocolate chips as well as 1/4 c flour. It thickened the batter and worked well in a 11x7 pan.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Oat Bars
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 4
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