Putting together a quick and easy breakfast that your picky toddler will like, not to mention one that’s also healthy, can be even more of a challenge than it is just trying to get them to eat period; So I managed to create an easy make-ahead breakfast bar that is packed with wholesome goodness, and tastes like banana bread!
I was babysitting my twin nieces the other week, who are 2 1/2 months older than my 2 year old son. I’m sure I don’t have to go into too much detail as to what went on… half eaten apple slices behind the couch, potty breaks every 5 minutes, and my cats pleading for a restraining order; but seriously though, I love it! When you have just one kid, you have to constantly entertain them every 30 seconds or you’ll end up locked in a closet or something, but when there’s multiple, the whole household circus entertains themselves!
As an attempt to keep the natives happy, I decided to bake something that they could help make and eat. I’ve been making these soft banana bars for my son ever since he could consume “human food” (AKA not mush). He used to gobble these up as a baby, and likes them just as much now, and the kid seriously hates pretty much everything. He’s on what my dad calls, “the Ethiopian Diet” (now don’t get all offended and politically correct on me people. Starvation’s no joke, but neither is the fact that my son doesn’t eat anything hardly!)
These bars honestly taste like banana bread. They’re ultra soft and full of sweet banana flavor with tender oatmeal throughout. These make such a perfect grab-n-go breakfast, snack, or dessert for anyone, but especially babies, toddlers, and kids!
These bars are seriously LOADED with wholesome goodness like rolled oats, banana, flaxseed meal, whole wheat pastry flour, and date sugar! If you’ve never had, or even heard of date sugar, it’s basically dried dates that have been ground up into a sweet powder that is a fabulous substitute for sugar! It has a naturally sweet caramel flavor, but if you can’t find date sugar in your grocery store, you can purchase it HERE, or you can substitute it with coconut sugar which has a very similar flavor and appearance (you could also use brown sugar, but my son is currently a recovering sugar-addict, so I opted for the healthier option). I also always use Bob’s Red Mill Whole Wheat Pastry flour because of how finely ground it is. You don’t get that heavy texture and wheat flavor that you get from regular whole wheat flour, so you and your little ones won’t even notice these are good for you! I added in some flaxseed meal for an extra kick of healthiness, but you can leave that out if you must.
And because I know I don’t post enough pictures of my kid on social media *sarcasm*, here’s a few more adorable pictures that will either give you baby fever, or set an appointment to get your tubes tied.
Yup. This is what happens when I try to get ONE good picture of all three of them. It just doesn’t happen without one of them having the answer a very important phone call, a whole lot of blurriness, and lastly, my son dropping the entire bowl on the floor.
Let’s just say it’s a good thing the Food and Drug Administration doesn’t do monthly home inspections; therefore, we just scoop the batter back up since the heat of the oven will kill any bacteria…right?
Recipe adapted from Crazy For Crust
This post was sponsored by Bob’s Red Mill, however all thoughts and opinions expressed are 100% my own.
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