These Date Banana Flapjacks are exceptionally tasty and sneakily healthy because they don’t include refined sugar! Instead, the simple baked oatmeal bar recipe uses dates and mashed bananas to add just the right amount of sweetness. You’ll like cooking these because they are naturally gluten-free whether you’re going camping, hiking, or just need a lunch.
- 1 cup rolled oats
- 1 cup pitted dates
- 2 ripe bananas
- 1/2 cup chopped nuts (e.g., almonds, walnuts)
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raisins or dried cranberries (optional)
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Preheat your oven to 350°F (175°C).
- Place the pitted dates in a bowl and cover them with warm water. Let them soak for about 10 minutes to soften.
- Drain the soaked dates and add them to a blender or food processor along with the ripe bananas. Blend until you have a smooth, sweet date and banana paste.
- In a large mixing bowl, combine the rolled oats, chopped nuts, shredded coconut, raisins (if using), ground cinnamon, vanilla extract, and salt.
- Add the date and banana paste to the dry ingredients and mix everything together until well combined. You should have a sticky, uniform mixture.
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
- Transfer the mixture to the baking pan and press it down firmly with a spatula or the back of a spoon to ensure it’s evenly distributed and compact.
- Place the baking pan in the preheated oven and bake for about 25-30 minutes, or until the flapjacks are golden brown on top.
- Remove the flapjacks from the oven and allow them to cool in the pan for about 10 minutes.
- Once cooled slightly, lift them out of the pan using the parchment paper and place them on a wire rack to cool completely.
- Once cooled, cut the flapjacks into squares or bars.
- Calories: 130
- Protein: 2g
- Carbohydrates: 20g
- Dietary Fiber: 3g
- Sugars: 9g (natural sugars from dates and bananas)
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 50mg