My family has never been much of a breakfast type of family. I think it’s mostly because we all live on different schedules so it has never really been possible to have family breakfasts. Plus, my parents usually don’t eat until after at least 2 cups of coffee. Coffee is very important in this house. Gotta have the joe.
I, on the other hand, get up way before everyone else in the house and am usually on my lunch by the time the little ones get up and around. These bars ended up being more like an afternoon snack than breakfast for everyone. I know, we’re weirdos.
Speaking of weird, my big sis and bff for life is expecting her first baby. There’s obviously nothing strange about someone having a baby but we are talking about my big sister. My partner in crime from birth and the person with whom I share more inside jokes with than anyone else on the planet. I know I am not the only sister that has ever felt this before. It just feels crazy. Wasn’t it just yesterday that we were playing baby dolls and talking about some day far, far away when we would be having real babies?
I am so excited though. I can’t wait to have a baby around. That’s actually one of the reasons for these yummy breakfast bars. I have been trying to make plenty of healthy options for her. The question of the day is always “what does the baby want to eat today?” and I am loving any chance to help out with a craving. Luckily There haven’t been that many yet.
To be honest, I’m actually a little disappointed that she hasn’t asked for something crazy yet. You know, like anchovy ice cream, because how fun would that be to make?
For now I’ll just have to settle with making things like these bars. I’m good with that. These bars are perfect for having ready to go when your crunched for time. They aren’t that sweet so if you have a major morning sweet tooth then I would suggest adding a little more honey to the recipe or maybe spreading it on top after you bake them. It’s totally up to you and your tastes.
If you are a fan of oatmeal then you have to try these. They are somewhere between a big soft oatmeal cookie and a bowl of oatmeal.
- 4 cups old fashioned oats
- 2 cups oatmeal flour (you can sup whole wheat if you are not gluten free)
- 2 bananas
- 1 cup unsweetened applesauce
- 3 cups milk or almond milk
- 2 eggs, beaten
- 1/2 cup honey
- 1 teapoon salt
- 2 teaspoons baking powder
- 1 teaspoon almond extract
- 2 teaspoons vanilla extract
- optional: 1/4 cup almond butter for richer bars (I skipped this)
- Preheat oven to 350 degrees F (180 C).
- Mash bananas in a large miking bowl until mostly smooth then stir in eggs. Add all other ingredients ending with flour and oatmeal and mix well.
- Pour into a greased 13x9-inch or similar sized pan and bake for 40 minutes to 1 hour until center is fully cooked.
- Remove from oven and allow to cool, then cut into 16 bars. These are good served at any temperature.
- Store in air tight containter for up to 3 days at room temperature or 1 week in fridge.