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
- 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.
- 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.
- 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.
- 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.