With a busier than usual weekend coming up, this morning we decided to get a little uncharacteristically organised and prepare a few lovely little snacks for the lunch box to keep us satisfied whilst on the road.
Along with an easy peasy batch of blueberry muffins and sweet corn fritters, Grace and I stirred together this gorgeously simple batch of cranberry pecan oat bars.
I love these cranberry pecan oat bars. Not only are they sugar free and chock full of amazingly nutritious bananas, dates, oats, cranberries, coconut and pecans but they couldn’t be simpler to prepare thanks to the muscle of a food processor. Miss G. and I were easily able to whip these bars up and have them baking away in the oven in less than 10 minutes.
And these gorgeously golden bars make the perfect baby led weaning snack. They are firm enough to withstand tight little grips whilst soft enough for little mouths to nibble on with ease. Grace had no trouble demolishing the chopped pecans strewn throughout the bars, however if you think your little one isn’t yet up to the task simply leave them out.
To create these gorgeous cranberry pecan oat bars simply…
Begin by preheating the oven to 180 degrees celsius (350 F) and line a 11 x 7 baking dish with baking paper.
Place the oats, peanut butter, macadamia oil, vanilla, shredded coconut, cinnamon, baking powder and bananas into the large bowl of a food processor. Blitz for a minute or until smooth.
Add the dates and blitz until smooth, approximately another minute or so.
Fold through the cranberries and pecans.
Spread the mixture into the prepared tin and bake for 15-20 minutes or until firm to the touch.
Allow to cool for 5 minutes or so in the tin before removing to cool completely on a wire rack.
Cut into squares and enjoy alongside a little fresh fruit x
cranberry pecan oat bars
adapted from Our Family Eats
makes 12 bars
1/2 cup old fashioned rolled oats
1/2 cup natural peanut butter
1/4 cup macadamia nut oil
1 teaspoon vanilla
1/2 cup shredded coconut
1 teaspoon cinnamon, ground
1/4 teaspoon baking powder
2 ripe bananas
1 cup dates
1 cup dried cranberries
1/2 cup pecans, chopped
Preheat oven to 180 degrees celsius (350 F) and line a 11 x 7 baking dish with parchment paper. Place the oats, peanut butter, macadamia oil, vanilla, coconut, cinnamon, baking powder and bananas into the large bowl of a food processor and blitz until smooth, approximately 1 minute. Add the dates and process for another minute. Use a spatula to fold through the cranberries and pecans. Evenly spread the mixture into the prepared tin and bake for 15-20 minutes or until firm to the touch. Allow to cool for 5 minutes or so before removing to cool completely on a wire rack. Cut into bars and enjoy.
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