Low Fat Granola Bars With Mango, Hazelnut & Ginger Recipe
For a delightful and nutritious treat, these Banana Hazelnut Oat Bars are a must-try. Made with wholesome ingredients like old-fashioned oats, ripe bananas, and chopped hazelnuts, these bars are packed with flavor and loaded with natural sweetness. The addition of dried mango and a hint of ginger add a unique twist to this satisfying snack. Enjoy these bars as a quick breakfast on the go or a wholesome snack any time of the day.
— Constant Cookbook
Ingredients
- 2 1/3 cups old-fashioned oats
- 1/2 cup chopped hazelnuts
- 2 large, ripe bananas
- 1/2 cup unsweetened applesauce
- 1/2 cup chopped dried mango
- 1 tbsp ground flax seed (or flax meal)
- 3/4 tsp ground ginger
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees.
- Line a 8- by 8-inch baking pan with parchment paper, with about 1 inch of parchment paper overlapping the sides.
- Spread out the oats and chopped hazelnuts on a baking sheet. Place in the oven until they are lightly toasted, stirring occasionally, 6 to 8 minutes. Watch carefully so they don't burn.
- In a medium bowl, mash the bananas with the back of a fork. Stir in applesauce until combined.
- Transfer the oats and hazelnuts to a large bowl and stir in dried mango, ground flax seed (flax meal), ground ginger and salt.
- Stir the banana mixture into the oat mixture until well combined and starting to clump together. Transfer to the prepared baking dish and press down evenly.
- Bake until the bars are golden brown and starting to separate from sides of the pan, about 30 minutes. Let cool on a wire rack for 15 minutes.
- Use the parchment paper to lift the bars out of the pan. Let cool to room temperature, then cut into bars.
- Cover and refrigerate for at least 1 hour before serving. Store in an airtight container in the refrigerator.
Yield
Makes 12 bars
Nutrition
- Serving Size: 1 Bar
- Calories: 135 kcal
- Carbohydrate Content: 21 g
- Protein Content: 4 g
- Fat Content: 4 g
- Saturated Fat Content: 1 g
- Sodium Content: 50 mg
- Fiber Content: 3 g
- Sugar Content: 7 g
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