This is one of my favourite life-saving-recipes when I am running out of time. It has to be super quick but I am not willing to compromise on quality,nor how healthy and nutritious my family’s meal or snack is. My banana-coconut-muesli bars.
They are delicious, filling, super nutritious, high in fibre and bursting with antioxidants and other important phytochemicals to support your health, radiant beauty and wellbeing. I love that they are super easy to freeze in little zip-lock bags but I always make sure I have some ready and waiting for me in the fridge for emergency situations like today.
I add my favourite nut-milk to make it the perfect pre-early morning training session breakfast or snack in between dropping my girls off to school and hurrying back to seemy next clients. My girls love the bars because they sweet and chewy and they cannot wait to enjoy them as an after school treat. While I am most careful not to shake up their idea of these bars as a delicious treat, they are in my crazy world of trying to balance life and business so much more than that. In my world theyare my number 1 quick first aid emergency solution against bad temper, caused by low-blood sugar for little and big people.
They also make a most fabulous addition to yours or your kid’s lunch box, and are definitely a healthier alternative to your typical store-bought muesli bar, which is typically full of added hidden sugars and less healthy fats. Just be sure to replace any nuts in the recipe with extra seeds to adhere to the nut-free policies at your child’s school, kindy or day-care centre.
Banana Coconut Muesli Bars
- 2 large ripe bananas
- ½ cup of shredded coconut, unsweetened
- 1 cup of mixed seeds (sunflower, pepita, …)
- ½ cup of chia + ½ cup of ground flax seeds – soak in just enough water to cover seeds for about 15 minutes or until all gluey
- 1 cup of mixed nuts, chopped (walnuts, almonds, cashews, hazelnuts…)
- 1 tsp of ground pure vanilla bean
- 1 tsp of cinnamon
- pinch of good quality salt
- 1 TBSP of rice malt syrup
- ½ cup coconut oil
Preheat oven to 120 degrees (I am using low heat here and prefer to bake for longer to ensure good quality fats and amino acids in nuts and seeds are staying intact and are not being transformed)
Mix all the ingredients until well combined, if using a blender pulse for a few minutes, pour into a square baking dish and bake for 1 hour or until golden brown on edges, allow to cool before cutting into bars (keeps for up to 7 days in fridge and freezes up to 6 months).