This recipe has been designed by Sarah Drabble. It is taken from Eat Well During Cancer, our booklet helping you to cope with the side-effects of cancer.
- 3 ripe bananas
- 200g oats
- 50g dried fruit, chopped into small pieces if necessary
- 60g seeds
- 2 tablespoons smooth peanut butter (ideally with no added salt and sugar)
- 2 tablespoons sunflower spread
- 1 tablespoon honey
- 1 teaspoon cinnamon
- 50 minutes plus cooling time
- 5 A DAY:
Nutrition information (per serving)
- Preheat the oven to 180ºC/Fan 160ºC. Line a baking tray with baking parchment.
- In a large bowl, mash the bananas into a smooth paste. Add the oats, dried fruit and seeds; and mix thoroughly.
- Warm the peanut butter, sunflower spread, honey and cinnamon in a saucepan over a low-heat for about 2 minutes or until the spread has melted, stirring continuously.
- Pour the melted spread mixture over the banana and oats; and mix thoroughly.
- Transfer the mixture into the lined baking tray and spread to an even thickness.
- Bake in the oven for 35–40 minutes until cooked through and golden brown.
- Carefully turn out onto a cooling rack and allow to cool before cutting into 12 equal-sized squares.
- Serve or store in a sealed container – eat within 5 days. Alternatively, freeze and use within 3 months.
Peanut butter can be swapped for other types of nut butter, such as almond butter