So simple to create, these fruity beauties make a fantastic, naturally sweet pick-me-up. Grab one for breakfast on the go, add to lunchboxes or enjoy with a cuppa.
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Ingredients
2 ripe bananas (about 160g peeled weight)
6 tbsp Essential Sunflower Oil
4 tbsp Essential Clear Honey
250g Essential Porridge Oats
30g sunflower seeds
1 tsp ground cinnamon
1/2 x 225g pack Waitrose Blueberries
Method
Preheat the oven to 180ºC, gas mark 4, and line a 20cm square cake tin with baking parchment.
In a large bowl, mash the bananas with a fork. Whisk in the oil and honey, then stir in the oats, sunflower seeds, cinnamon and a pinch of salt until combined. Gently stir through the blueberries, then tip the mixture into the tin and smooth the top with a spoon.
Bake for 40-45 minutes until deep golden. Remove from the tin and cool completely before slicing in to bars. Store in an airtight container for up to 1 week.
Cook’s tip
Leftovers
Sunflower seeds can be scattered over soups and salads for extra crunch and nutiness, or use to top porridge or yogurt.
Nutritional
Typical values per item when made using specific products in recipe
Energy
878kJ/ 210kcals
Fat
12g
Saturated Fat
1.4g
Carbohydrates
20g
Sugars
5.9g
Fibre
3g
Protein
3.9g
Salt
0g
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