Ingredients

  • 3 ripe bananas, mashed
  • 175g Taste the Difference apple, hazelnut & beetroot muesli
  • 30g sunflower seeds
  • 50g chopped nuts
  • 50g medjool dates, pitted
  • 3 tbsp coconut oil
  • 5 tbsp crunchy peanut butter
  • 3 tbsp coconut yogurt

For the topping

  • A few pinches of nuts, seeds, dried fruits and coconut

Method

  1. 1

    Pre-heat the oven to 190°C/fan 170°C/gas mark 5.

  2. 2

    Mix all the dry ingredients in a large bowl & then add the mashed bananas. 

  3. 3

    Heat the coconut oil & peanut butter in a saucepan over a low heat and stir until combined. Add this to the dry mix and stir well until everything is combined (the mixture shouldn’t be too wet). Mix in the coconut yogurt.

  4. 4

    Line a baking tray with grease proof paper & spread the mix on top, around an inch thick. Sprinkle on the toppings. Bake for approximately 20 minutes. Remove from the oven, allow to cool and then cut into squares.  

Nutritional Details

Each serving provides
  • Energy 795kj 190kcal 10%
  • Fat 12.0g 17%
  • Saturates 3.4g 17%
  • Sugars 7.9g 9%
  • Salt 0.04g <1%

% of the Reference Intakes

Typical values per 100g: Energy 1499kj/358kcal

Each serving provides

25.0g carbohydrate 6.6g fibre 9.1g protein

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