I’ve been having a thing for chocolatey snacks recently with the success of my Double Choc Protein Tray Bake but times are changing! I fancied something a bit more fruity now that springtime is on its way so I had a little Pinterest search and came across these Strawberry Banana Oat Bars and I gave them a go. This isn’t my recipe, it’s from Running With Spoons blog and it’s amazing so I’ve hardly changed it apart from I’ve removed the American measurements and replaced with British ones.
Last time I whipped them up I used a mix of blueberries, strawberries and raspberries and they were really tasty but this batch is purely strawberry which gives them a slightly sweeter taste. These bars are super easy and only have a few ingredients. The only taxing bit is making the jam and you can swap this out for shop bought jam if you’re not watching your sugar intake. Chia seed jam is surprisingly easy to make, it just takes a little time to cool. It’s a great idea to make it the day before you plan to whip up your Oat Bars but I always seem to forget!
For the strawberry chia jam:
- 350g frozen strawberries (or any other fruit that you fancy!)
- 30 ml maple syrup or honey
- 20g chia seeds
- 1 teaspoon vanilla extract
For the oat dough:
- 80g rolled oats
- 80g oat flour or Instant Oats
- 1 teaspoon baking powder
- 2 medium-sized ripe bananas, mashed (about 200g)
- 60 ml maple syrup or honey
- 1 teaspoon vanilla extract
Chia Seed Jam
Add strawberries and maple syrup/honey to a saucepan set over medium heat. Heat until the berries begin to release their liquid. Bring to a boil, stirring occasionally, until berries begin to break down and thicken. Use your spoon to break them apart further if desired. Stir in the chia seeds and vanilla, continuing to cook for another 5 minutes. Remove from heat and allow the jam to cool. It will continue to thicken the longer it sits, which is why I usually like to make it the night before I’m planning on making these bars.
1. Preheat oven to 190C and prepare a baking dish by lining it with a sheet of baking paper, leaving a few inches of overhang on the sides to allow for easy removal. Spray with cooking spray so they don’t stick with they come out!
2. If you don’t have instant oats or oat flour, simply blend 80g of normal rolled oats in a food processor until they resemble a flour, easy! I use the Myprotein Instant Oats for ease. Add to the 80s of rolled oats.
3. Add the mashed bananas, maple syrup/honey and vanilla extract, and mix until everything is well combined.
4. Transfer 2/3 of the mixture into your prepared baking pan, press it down with a fork to ensure even coverage. Spoon your cooled chia jam over the surface, and use a spatula or knife to spread it evenly. Sprinkle remaining oat mixture on top, breaking up bigger chunks and pressing down lightly.
5. Bake for 30 minutes until the top turns a light golden brown. Remove from oven and allow to fully cool in pan before cutting into bars. Easy!
This recipe can either make 8 or 10 bars. I chose to make 10 this time and the macros on these stand at:
These are in no way a protein snack but they’re a really satisfying carby treat that has no refined sugar so it’s perfect as an evening snack with a cup of tea. They’re really comforting but won’t give you that sugar spike that biscuits do so I’ve been really enjoying these either as an elevenses at work or as a post-dinner treat.