Swap the pecans in these sumptuous bars from Katy Beskow’s Five Ingredient Vegan cookbook for golden raisins, freeze-dried raspberries, or dried cranberries for kid-friendly variations.
What you need:
2 ripe bananas, peeled
1 tablespoon maple syrup
2 cups rolled oats
¼ teaspoon ground cinnamon
¼ cup roughly chopped pecans
What you do:
- Preheat oven to 350 degrees.
- In a medium bowl, mash bananas into a paste and stir in maple syrup. Add oats, cinnamon, and pecans and stir again, until fully combined.
- Into a small, shallow baking dish, press mixture into an even layer. Bake for 15 minutes, remove, and slice into bars while still warm before turning out onto a wire rack to cool completely.
Photo credit: Luke Albert
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