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“With two busy boys who would rather move around than sit and eat, I needed a gluten-free, hearty, hand-held treat that could double as a quick breakfast, brunch, lunch or snack. This is a favorite of theirs, and I can change it up to accommodate ingredients I have on hand.” —Susan James, Cokato, Minnesota
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Nutritional Facts 1 bar equals 179 calories, 8 g fat (4 g saturated fat), 24 mg cholesterol, 80 mg sodium, 23 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Originally published as Gluten-Free Oatmeal Chip Bars in Healthy Cooking April/May 2011, p59
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Jun. 29, 2011 by administrator
I haven't made it, but now I will -- I'm not a banana fan and am glad to see an alternative to the bananas.
Reviewed on May. 25, 2011 by graymary
The first time I made these I followed the recipe exactly. My husband, who is just not a banana person, wanted me to try them again using something other than bananas. I substituted 1 1/3 cups of unsweetened applesauce and 1 tsp. of cinnamon for the bananas and used dark chocolate chips. He says the recipe is now perfect and can't seem to get enough of them!
Reviewed on Apr. 06, 2011 by hgergen
I cut this recipe in half and put it in a smaller pan. Also, I used all chocolate chips. Delicious gluten-free treat.
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