Banana Oat Bars

Source

Simply Sugar and Gluten Free by Amy Green

Ingredients

Display units in Metric

Yields 16 bars originally 16 bars

¹⁄₂	cup	pitted Medjool dates
2	cups	gluten-free rolled oats divided (not quick cooking)
¹⁄₂	cup	walnuts
¹⁄₄	tsp	baking soda
¹⁄₈	tsp	kosher salt
¹⁄₃	cup	unsweetened applesauce
2	Tbs	grade-B maple syrup
1	tsp	ground cinnamon divided
1	large	ripe banana sliced
¹⁄₂	tsp	grated lemon zest
1	tsp	freshly squeezed lemon juice
¹⁄₂	tsp	freshly ground nutmeg

Preheat the oven to 375 degrees F. Lightly mist an 8 x 8-inch baking pan with cooking spray.

In a medium heatproof bowl, cover the dates with hot water. Set aside. Or, cover the dates with water and microwave for 45 seconds.

In the bowl of a food processor fitted with the steel blade, process 1 1/2 cups oats for several minutes until you have a coarse oat flour. Add the remaining 1/2 cup oats, the walnuts, baking soda, and salt. Pulse 10-12 times, for 1 second each, until the walnuts and oats are chopped but not fine. Add the applesauce, maple syrup, and 1/2 teaspoon cinnamon. Process until a dough forms. Transfer to a large bowl and set aside.

Use a slotted spoon to transfer the dates to the food processor, reserving the soaking liquid; there's no need to wash the processor bowl. Add 1 tablespoon of the soaking liquid, the banana, lemon zest, lemon juice, remaining 1/2 tsp cinnamon, and the nutmeg. Pulse several times to combine, then process until smooth. The paste should be thick but still liquid. Add a little more soaking liquid as needed.

While the food processor is running, use wet hands to press two-thirds of the dough firmly into the bottom of the prepared pan. Once the banana paste is smooth, spread it evenly across the dough. Break the remaining dough into marble-size pieces, sprinkle them across the banana paste, and lightly press in.

Bake for 16-18 minutes, until the oat topping is golden brown. Let cool on a wire rack. Cover and store in the refrigerator. These also freeze well.

Preheat the oven to 375 degrees F. Lightly mist an 8 x 8-inch baking pan with cooking spray.
In a medium heatproof bowl, cover the dates with hot water. Set aside. Or, cover the dates with water and microwave for 45 seconds.
In the bowl of a food processor fitted with the steel blade, process 1 1/2 cups oats for several minutes until you have a coarse oat flour. Add the remaining 1/2 cup oats, the walnuts, baking soda, and salt. Pulse 10-12 times, for 1 second each, until the walnuts and oats are chopped but not fine. Add the applesauce, maple syrup, and 1/2 teaspoon cinnamon. Process until a dough forms. Transfer to a large bowl and set aside.
Use a slotted spoon to transfer the dates to the food processor, reserving the soaking liquid; there's no need to wash the processor bowl. Add 1 tablespoon of the soaking liquid, the banana, lemon zest, lemon juice, remaining 1/2 tsp cinnamon, and the nutmeg. Pulse several times to combine, then process until smooth. The paste should be thick but still liquid. Add a little more soaking liquid as needed.
While the food processor is running, use wet hands to press two-thirds of the dough firmly into the bottom of the prepared pan. Once the banana paste is smooth, spread it evenly across the dough. Break the remaining dough into marble-size pieces, sprinkle them across the banana paste, and lightly press in.
Bake for 16-18 minutes, until the oat topping is golden brown. Let cool on a wire rack. Cover and store in the refrigerator. These also freeze well.

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