Gluten Free Chocolate Banana Breakfast Bars Recipe
In my world, breakfast often consists of coffee and nothing else. Is that the same for you? Or are you a dedicated breakfast-eater? Either way, I think we all can get on board with ready-made breakfast bars to either take on the go or to make it easy for us non-breakfast folks to have at least a little something with our morning java. This Gluten Free Chocolate Banana Breakfast Bars recipe is a simple way to do that.
What I love about this recipe is that it is not just gluten free but also nut free because I used Sunbutter rather than peanut butter. This is great for families that may have a person with a nut allergy or if you plan to have company over and want to make sure you have nut free options. Plus, depending on the type of granola you use, this recipe can be soy free and dairy free (you’d have to use a chocolate granola that uses dark chocolate or cacao rather than milk chocolate).
So … what do you say? Want to become a more dedicated breakfast-eater? After trying these, you will!
- ½ cup creamy sunbutter
- ¼ cup coconut oil
- ½ teaspoon kosher or fine sea salt
- 2 large ripe bananas
- 3 cups gluten free, nut free chocolate granola
- 1 cup banana chips
Preheat the oven to 325 degrees. Line a 9-inch square cake pan with parchment paper.
Combine the Sunbutter, coconut oil, and salt in a small saucepan and heat, stirring, over medium heat until melted and combined.
Place the bananas in a large mixing bowl and mash them with a fork. Place the granola in a large food storage bag and smash with a rolling pin until it resembles fine crumbs. Add the granola and Sunbutter mixture to the bowl with the mashed bananas. Stir to combine well. Press the mixture firmly into the prepared pan.
Put the banana chips in the food storage bag and smash with a rolling pin until they are in small pieces. Sprinkle evenly over the top of the mixture. Bake for 35-40 minutes or until golden brown and set. Let cool completely on a wire rack.
Remove from the pan using the parchment. Cut in half, then cut into 10 rectangular pieces.
Can be stored in the refrigerator, covered, for up to a week.
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