Ingredients
150g unsalted butter
½ cup brown sugar
½ cup honey
(60mL)
350g rolled oats
100g hazelnuts or hazelnut meal
½ cup protein powder
optional
1 tsp cinnamon
1 baking powder
2 small bananas
mashed
Allergy Advice
Contains Dairy
Contains Gluten
Contains Nuts
Equipment
- 1 slice tray (22cm x 31cm)
- 1 large saucepan
- 1 large chopping board
Instructions
- Preheat oven to 180C and grease a slice tray (mine is 22cm x 31cm) with butter.
- Melt butter, sugar and honey in a large saucepan over low heat. Remove from heat and stir in oats, protein powder (if using), hazelnuts (or meal), cinnamon, baking powder and bananas. Stir until well combined.
- Spoon into prepared tray and smooth the surface with finger tips dipped in cold water (the water prevents the mixture sticking to your hands).
- Bake for 15-20 minutes until golden brown. Cool in the pan, then transfer to a large chopping board to cut into rectangles.
Notes
Tip
The bars are a bit crumbly. Much easier to cut if you place the cooled pan in the fridge until the mixture is cold, then slice in the tray.
Variation
For a crunch-free texture, use hazelnut meal instead of whole hazelnuts.
Variation
The recipe can be made without protein powder.
Variation
The author avoids dried fruit like sultanas, but they could be added for a different variation.
Storage
Cool completely before cutting. For easier slicing and to help them firm up, refrigerate the cooled bars before cutting. Store in an airtight container.
