Banana and Date Oat Baked Squares
By Georgina Taylor (ANutr)
Registered associate nutritionist
Prep Time
15 mins
Servings
4 Servings
Cook Time
14 mins
Difficulty
Easy
These banana & date baked oat squares are a simple, naturally sweet snack that works just as well for busy mornings as it does for an afternoon pick-me-up. Made with everyday ingredients and ready in under 30 minutes, they’re ideal for meal prep and easy to adapt for different diets.
Ingredients
3 Ripe bananas, mash
500g Oats, blitz half the oats to make oat flour
2 Eggs
4 Dates
Handful Walnuts
2 squares Dark chocolate ((70%+))
40g Mixed seeds
Method
Step 1
Blitz half of the oats into oat flour.
Step 2
Mash the bananas until you reach desired consistency (I like a few larger chunks of banana in there personally)
Step 3
Roughly chop up dark chocolate and dates.
Step 4
Combine all the oats, mashed bananas, eggs, dark chocolate, dates and mixed seeds in a bowl until mixed well together.
Step 5
Spread mixture onto a lined cake/loaf tray. Sprinkle crushed walnuts on top and press into mixture.
Step 6
Bake in the oven until cooked through (20 mins)
Nutritional Information
Per serving:
Energy - 500kcal
Protein - 15g
Carbohydrates - 75g
Fat - 14g
Fibre - 9.6g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
- Gluten-free:
Use certified gluten-free oats to keep this recipe fully gluten-free. Blitzing half the oats into oat flour helps keep the texture soft rather than crumbly. -
Plant-based / vegan option:
Replace the eggs with flax eggs. Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water, leave for 5 minutes to thicken, then use as you would eggs. -
Nut-free:
Skip the walnuts and replace with extra mixed seeds or sunflower seeds for a similar crunch without nuts. -
Texture tip:
Leaving a few chunks of banana rather than fully mashing adds moisture and a softer bite to the finished squares. -
Serving ideas:
Enjoy as-is, or serve warm with Greek yoghurt, coconut yoghurt, or nut butter for added protein and fats. -
Freezing & storage:
Once fully cooled, slice into squares and store in an airtight container in the fridge for up to 4 days.
These freeze well for up to 3 months. Freeze individual squares wrapped or in a sealed container, then defrost at room temperature or gently warm before eating.
