Vegan banana coconut flapjacks

Let me tell you a secret: these are the tastiest vegan banana coconut flapjacks you’ve ever tried! Do you want me to tell you why?  

1. Because they’re sugar-free. 
2. Because, when I made them for the first time, I was by myself, and ate them all in 2 days. 
3. Because the little hands couldn’t eat less than 2 pieces. 
4. Because when the little hands asked for store-bought bars for a snack, and I replied, “I have made bars, did you forget?” he started jumping up and down and shouting, “Yes! You’ve made bars, I want yours!” and that hadn’t happened before! Additionally, they’re vegan, baby friendly, and in general, simply perfect! Did I convince you? 

What we are going to need for the vegan flapjacks

• Bananas. Ripe bananas give their sweetness, and this recipe is the perfect way to use bananas that got a little riper than you wanted. 
• Peanut butter. It binds the recipe and gives its flavour. It can be replaced by any nut butter you happen to have in your pantry or tahini.
• Coconut oil. You’ll use it melted. It can be replaced by olive oil, but I wouldn’t suggest it, as it will change the flavour. Alternatively, you can use ghee butter. 
• Oat flakes. I always prefer organic whole-grain oat flakes. Oat flakes don’t contain gluten, but if someone’s following a strict gluten-free diet, you should choose packaging with the appropriate marking, so that not even traces can be found inside it. Alternatively, you can use buckwheat flakes or quinoa. 
• Shredded coconut. It gives a flavour that makes them soar. But if you don’t like coconut, there are other bar recipes for you, as well! 
• Puffed emmer wheat. I used puffed emmer wheat, and no one even realized it. However, for babies, you should use puffed quinoa or puffed amaranth. 
• Raisins. Optional. I preferred to use black raisins from Korinthos which are very small in size and much safer. Always check the ingredients in pre-packaged raisins, avoiding raisins with sunflower oil or sulphur. 
• Optionally, sugar-free chocolate. If you want to add chocolate to your banana oat bars, melt some sugar-free chocolate (with coconut sugar) in a water bath.  
• A square baking brownie tin, 20×20. 

Tips

• The recipe makes 12 square oat bars. 
• Let the oat bars cool down before cutting.
• Store in the fridge for up to 3 days. They can also be frozen. 
• The baking sheet I suggest is a square one, 20 centimetres by 20 centimetres. 
• They’re suitable for children from 6 months old (with puffed quinoa) and can be used as a teething snack as well. In that case, you can freeze them and offer them frozen, to help soothe the gums. For children under the age of one year old, cut the bars in long and thin pieces that fit their little hands. 

How the little hands can help 

• The little hands can make the recipe by themselves. You can have them mash the bananas, add ingredients, mix them, and transfer them to the baking sheet. 
• Older children can weigh ingredients as well as record the banana oats bar recipe in their own way. 

See also

• Μπάρες βρώμης με μπανάνα και φράουλες
• Μπάρες μπανάνας με ταχίνι
• Μπισκότα σίκαλης με μπανάνα και cranberries

Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.