It came to me in a dream... Have you every heard anyone say that? Well in this case, I guess it's true. Let me explain... I have a really bad habit of not being able to shut my brain off at night. Most of the time I lay there building one thing or another in my head. Sometimes though, I create recipes...
You see, I had a bunch of bananas that were starting to get overly ripe, and I needed to come up with a way to use them. I thought about Banana Nut Bread Cake but since it was the wee hours of morning, I was headed in more of a breakfast direction. I thought about Banana-Bo-Bana Cookies. Getting closer, but I wanted something a little different. Then I remembered having some flaked coconut in the pantry, and the wheels began to turn...
I can not even begin to express to you just how good this turned out! These breakfast bars are so moist and delicious. You might even want to think of them as more like a cake - but without the guilt. They're full of wholesome ingredients, and are quite filling with just a touch of sweet. It's the perfect way to start your day!
- 4 large Ripe Bananas
- 2 cups Rolled or Quick Oats
- 1 Tbs Sugar
- 1 tsp Cinnamon
- 3/4 cup Semi-sweet Morsels
- 3/4 cup Flaked Coconut
- Coconut Oil
- Preheat oven to 350 degrees.
- Prepare a 9 x 9 baking pan by spreading a thin layer of coconut oil all over the bottom and sides. (I chose to use coconut oil to prepare the pan because it has multiple health benefits, and I figured the flavor would only enhance the recipe. Also, being that this type of recipe tends to stick horrifically, I thought its consistency would work much better than traditional spray oils - and it did!)
- Mash the bananas in a large bowl. Stir in the oats, sugar, and cinnamon until combined. Add in the chocolate chips and mix thoroughly.
- Spread this mixture into your prepared pan, and level out the top.
- Sprinkle the flaked coconut over the mixture evenly, and gently press into place. Not too hard, you don't want to bury it. You're just looking for a smooth(ish) surface, so that it will toast evenly.
- Bake in the preheated 350 degree oven for 30 - 35 minutes, or until the coconut has toasted to your liking.
- Remove from the oven, and let cool for a few minutes before cutting into 8 bars.
- Serve warm
Toasted Coconut Breakfast Bars also freeze well. Just wrap them individually, inside a large freezer bag, and pop them into the freezer. When you're ready, pull one out, and cook it in the microwave for about 60 seconds.