Recipe in description

מצרכים

• For the oat base
• 2 ripe bananas (about 220–250 g peeled), mashed
• 2 cups (180–200 g) Scottish porridge oats
• 1 large egg
• ¼ cup (60 g) plain full-fat Greek yogurt
• 2 tbsp melted unsalted butter (optional, but makes the bars softer)
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp ground cinnamon (optional)
• Pinch of salt
• Apple topping
• 1 medium sweet apple (such as Gala or Pink Lady)
• ½ tsp cinnamon (optional)
• 1 tsp melted butter (optional, for a golden finish)

אופן ההכנה

1. Preheat the oven to 180°C (160°C fan).
2. Line an 8-inch (20 cm) square baking tin with baking paper.
3. Mash the bananas until smooth.
4. Add the egg, Greek yogurt, vanilla, and melted butter. Mix well.
5. Stir in the Scottish porridge oats, baking powder, cinnamon, and salt until everything is evenly combined.
6. Leave the mixture to rest for 10 minutes so the oats absorb the moisture. The mixture should be thick and spoonable.
7. Spread the mixture evenly into the prepared tin, smoothing the top with the back of a spoon.
8. Prepare the apple topping
9. Peel the apple if you prefer a softer topping (or leave the skin on for extra fibre).
10. Slice it very thinly or grate it.
11. Arrange the slices neatly over the oat mixture, slightly overlapping.
12. Sprinkle with a little cinnamon if using, and brush lightly with the melted butter.
13. Bake
14. Bake for 25–30 minutes, until the edges are lightly golden and the centre feels set when gently pressed.
15. Leave to cool in the tin for at least 20 minutes before lifting out and slicing into bars.
16. Storage
17. Keep in an airtight container in the fridge for up to 4 days.
18. Freeze for up to 3 months. Defrost overnight in the fridge or warm gently before serving.
19. Serving ideas
20. Serve on their own as a snack.
21. With a spoonful of Greek yogurt.
22. With a thin spread of peanut butter (if already introduced and tolerated).
23. Cut into small squares or fingers for little hands.