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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Leftovers
Sunflower seeds can be scattered over soups and salads for extra crunch and nutiness, or use to top porridge or yogurt.
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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