Banana Breakfast Bars

10 bars

These somewhat-caky, somewhat-chewy bars have a subtle banana flavor that makes them perfect for a grab-and-go breakfast.

MAKE AHEAD: The bars can be refrigerated in an airtight container for up to 5 days.

Coconut oil, for the baking dish (may substitute cooking oil spray)

2 large or 3 small very ripe bananas, sliced (about 1 cup)

2 1/2 cups old-fashioned rolled oats

Scant 1/2 cup unsweetened almond milk

2 tablespoons cashew butter

1 tablespoon ground cinnamon

1 tablespoon honey

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

Preheat the oven to 350 degrees. Generously grease a 9-by-6-inch baking dish with the oil.

Use a fork to mash the bananas in a mixing bowl until smooth. Stir in the rolled oats, almond milk, cashew butter, cinnamon, honey, vanilla extract and salt until well incorporated.

Spoon the mixture into the baking dish, flattening and smoothing the surface. Bake for 12 to 14 minutes or until evenly firm to the touch.

Cool in the baking dish completely before cutting into 10 bars of equal size.

Nutrition | Per bar: 130 calories, 3 g protein, 21 g carbohydrates, 5 g fat, 2 g saturated fat, 0 mg cholesterol, 55 mg sodium, 3 g dietary fiber, 4 g sugar

Adapted from "Deliciously Ella Every Day," by Ella Woodward (Scribner, 2016).