These gluten-free, vegan almond and coconut oat bars with bananas and dates are perfect for breakfast and lunchboxes for kids and adults alike! These hearty bars are our go-to breakfast and snack. They make for a perfect finger food for the little hands and are super easy to make with simple ingredients. Texturally, these bars are chewy and moist. It’s not the prettiest on the eyes but boy will their (and adults, alike) little tummies love it!
As you can see in the directions, you can adjust the thickness to your liking. However, I’ve found that my baby does better when it’s thinner, not to mention it’s also helpful when he decides to shove multiple pieces into his mouth. Tell me my baby isn’t the only one who does this!
I serve it straight out of the fridge. The sweetness seems to get more intensified and coconut flavor more pronounced upon refrigeration. I like to simply dunk it in some milk or top with mashed avocado, yogurt, fruit, etc.
Baked Almond and Coconut Oat Bars
- 1 ½ cups old fashioned rolled oats
- ⅓ cup unsweetened coconut flakes
- ¼ cup melted almond butter or any other nut butters
- ¼ cup unsweetened almond milk more if necessary
- 1 large overripe banana
- 1 Tbs ground flaxseeds
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 Tbs finely chopped dried fruit I used prunes
- Place all the ingredients except for the dried fruit in food processor/blender and blend until smooth. If the batter seems too dry for your liking, add more milk.
- Transfer batter onto a greased (or line with parchment paper) baking sheet and working with wet hands, shape into a log (see note)
- Bake at 350F for 5-10 minutes, depending on the thickness (see note) You’re really just trying to keep it from being too sticky for the baby
- Store in fridge or freezer