These gluten free, vegan almond and coconut oat bars with bananas and dates that's perfect for breakfast and lunchboxes for kids and adults alike! Also baby led weaning appropriate!
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
Notes
The most difficult part is working with the sticky batter. I like to transfer it to a baking sheet rather than a bread pan bc I can control its thickness, and it’s much easier to work with that way. I like to keep it to about 1cm. Wet your hands with a little bit of water to prevent the batter from sticking to your hands too much, and once you’re finished, don’t forget to lick your fingers. That’s the best part ;).