Over the past several months, I’ve been spending time coming up with some quick and easy plant-based recipes for my patients that can be made ahead of time. As I’ve shared before, plant-based foods (vegetables, whole grains, beans, fruits, seeds and nuts) have multi-faceted health benefits: they play an important role in improving gut health, support the immune system, reduce inflammation, maintain a healthy weight, and reduce the risk of developing cancer, heart disease, stroke, diabetes and some mental health illnesses.
One of my latest plant-based recipe creations are Tahini Banana Breakfast Bars, which I love making and eating. These bars are a nice vegan alternative to baked oatmeal, which traditionally has eggs. The recipe I’m sharing provides a filling combination of complex carbs and healthy fat, plus a little protein. It’s also a good source of fiber, potassium, and vitamin B6. If you’re following a gluten-free diet, you can keep these bars gluten-free by using gluten-free oats.
While these bars are delicious on their own or topped with a dollop of plain yogurt.
Ready to get cooking? Here is the recipe:
Tahini Banana Breakfast Bars
Makes 8 bars
- 2 cups rolled or quick oats
- 4 ripe bananas, mashed
- 1/2 cup tahini
- 1/4 cup chocolate chips
- Preheat oven to 350 degrees F. Line an 8” x 8” or 5” x 9” baking dish with parchment paper.
- In a large mixing bowl, mix together the ingredients until well combined. Pour into the lined baking dish and bake at 350 degrees F for 18-25 minutes.
Enjoy cold or warm.
You can store these bars in an airtight container at room temperature for 4-5 days or up to a week in the fridge.
For some variety, feel free to add other mix-ins like nuts, seeds, cocoa powder, or cinnamon. If you prefer, you can also make these in muffin tins for instant portion control.
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