Di’s Healthy rolled oats & banana slice

Di’s Healthy rolled oats & banana slice 


People can be very choosy about their bananas. A few black spots can mean those bananas are too ripe and inedible for some but just right for others. Leave them in the fruit bowl a little longer and they become perfect for all manner of  concoctions – from banana bread, muffins, cakes, puddings and pies, to smoothies and banana ‘ice cream’.

This rolled oats and banana slice is another great no fuss way to use those over-ripe bananas. Made with very few ingredients, it ticks all the right boxes – great for the health-conscious, quick and easy to make, dairy free, gluten-free and with no added sugar. Add or substitute any dried fruit, nuts and seeds you like.    


  • 2 large or 3 medium over-ripe bananas (the ones nobody will eat anymore)
  • 2 cups rolled oats
  • ½ cup dried dates, pitted and chopped
  • ½ cup walnut halves, roughly chopped
  • 2 tblsps sunflower kernels or pepitas
  • Ground cinnamon


  1. Preheat oven to 180°C, fan forced. Lightly spray a lamington tin (30 x 20cm) or square tin (22 x 22cm) with vegetable oil and line with baking paper.
  2. Peel bananas and break into chunks. Place in a large bowl and use a fork to mash very well – if bananas are ripe enough they should turn to mush. Add the rolled oats, dates, nuts and seeds and mix to combine.
  3. Tip into the pan and spread the mixture evenly with a spatula or back of a spoon. Sprinkle with cinnamon and bake for about 30 minutes or until starting to brown and crisp on the top and sides.
  4. Remove from the oven and set aside to cool for a while in the pan. Slice while still warm. The slices will be crunchy on top and chewy in the centre.

Slices will keep for 3-4 days in an airtight container, if they last that long.



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