So the other day I received an email from a TKW Family member talking about healthy breakfast snacks/baked goods she could give her kids and not feel too guilty about. The ones she had found on Pinterest she wasn’t too pleased with and was struggling to find something healthy AND yummy. I did point her to my Breakfast Bar Cookies recipes I had posted but I was honest with her saying that while others really liked them, I wasn’t that big of a fan. See I really don’t care for wheat flour in baked goods like this. Breads, yes, but something that is all wheat flour– nay. Not my cup of tea.
That night, after responding to her email I decided to revamp those breakfast cookies into something that even *I* would love but still keep them on the more healthy side. I took that original recipe and did pretty much a complete make over on it. The end result… well let’s just say I ate almost the entire batch myself! I mean I LOOOOOOOOOOVE these bars! They were soft and chewy, packed with chocolate, peanut butter, oats, coconut, raisins… just pure love!
Sadly I only managed to get one good shot of these as 1 – it was late when I made these and 2, the lighting was horrible. No worries though as I look at this as a bonus! Why? Means I have to make them again for the sake of the website *wink wink*!Print
- 1 large banana (1/2 cup) mashed
- 1/4 cup unsweetened applesauce (or brown sugar)
- 1/2 cup peanut butter
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1 egg
- 1 3/4 cup rolled oats
- 1 1/2 cup all purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1/2 cup unsweetened coconut
- 1/2 cup dark chocolate chips
- Preheat oven to 350F degrees.
- Line a 8×10” baking pan with parchment with a 1” overhang.
- In a large bowl, combine mashed banana, peanut butter and honey.
- Next add in the egg and vanilla.
- Mix well to combine.
- Add in the flour, oats, salt, baking powder and baking soda.
- Mix just to incorporate.
- Fold in the raisins, coconut and chocolate chips.
- Scoop the mixture into the prepared pan and spread to an even consistency.
- Bake for 15-20 minutes or until the top is golden brown and the center is firm but with some give. Don’t over bake.
- Place the pan on a cooling rack and allow to cool for an hour.
- Grabbing the sides of the parchment, gently pull up and place the bar on cooling rack.
- Cool completely before cutting.
- Store in an air tight container.