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Eat. Train. Race. Travel.

Welcome to Athlete Food - our continuous adventure to seek out healthy food around the globe and at our own dinner tables. Hope you are inspired to get on a plane or get out the plates and cook a healthy dinner tonight!

Banana Breakfast Bars

Banana Breakfast Bars

I came across this recipe in a cookbook I checked out of the library and knew immediately that I wanted to try it. I've been hunting for make ahead, grab-and-go breakfasts ideas for those hectic mornings (which is just about every morning) when I'm rushing to a workout while Amy is rushing to school. Also, its simple method and pantry staple ingredients spoke to me. 

The chocolate chips were not in the original recipe, but they are. in fact, an Athlete Food pantry staple. The original recipe called for rolled, not quick, oats, but the instant ones work well because they disappear in bars.

If you don't have fresh bananas on hand, those frozen ones you saved for smoothies work just as well. Amy and I figured that out last week when we were making Ben's Muffins.  Just defrost them in the microwave for about a minute and drain any excess liquid. 


BANANA BREAKFAST BARS

adapted from Dale Pinnock, The Medicinal Chef

3 Tablespoons natural Peanut Butter 

2 Tablespoons honey

1 Tablespoon Coconut Oil

3 bananas, mashed 

1 egg

2 cups quick-cooking oats

2 Tablespoons ground flaxseeds

1/4 cup mini chocolate chips

1 teaspoon cinnamon

1 small pinch of sea salt

2 tablespoons sunflower seeds

10-20 pecans for decorating (optional)

Preheat oven to 350 degrees. Prepare a 8x8" pan by greasing it with cooking spray.

In a microwavable bowl, mix the peanut butter, coconut oil, and honey. Microwave for 20 seconds or so just to melt the coconut oil, and then stir to combine. 

Add the mashed bananas and the egg to the peanut butter mix and stir until you can no longer see the egg. 

Add the oats, flax, chocolate chips, cinnamon, and salt. Mix until everything is incorporated. 

Pour batter into pan and (using a wet hand) pack it in while pressing it out to the edges of the pan. Sprinkle sunflower seeds on top and gently press them into the batter. Arrange the pecans in a pattern, if you are using them.

Bake for 15 minutes. If the bars are not golden brown, cook for additional 3-5 minutes. Allow to cool in the pan and then cut into squares. 

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