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Banana Bread Jam Bars

These vegan and gluten-free banana bread jam bars are the perfect bakery staple to make as a weekly breakfast meal prep.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Servings 9

Ingredients
  

  • 2 Cups Rolled Oats
  • 1 Cup Dates pitted
  • 3 Ripe Bananas
  • ⅓ Cup nut butter of choice I used peanut butter
  • ⅓ Cup non-dairy milk
  • 1 ½ teaspoon Cinnamon
  • 1 teaspoon Vanilla
  • 1 teaspoon Baking Soda
  • ½ teaspoon salt

Raspberry Chia Jam

  • 1 Cup Frozen Raspberries
  • 2 tablespoon chia seeds
  • 1 tablespoon maple syrup
  • ¼ lemon juiced
  • 1 tablespoon water

Instructions
 

  • Preheat to 350F.
  • Soak your dates in hot water for 5 minutes then drain.
  • Add oats to food processor and process until it like a flour. Add all other ingredients (besides jam ingredients) to the food processor/blender and process until smooth
  • In a pan, mix all of the jam ingredients together on a stove top. First start with defrosting the raspberries on a medium heat pan then add the other elements until everything is incorporated.
  • Transfer the oat banana mixture to a lined baking tray. Add the raspberry jam on top and swirl.
  • Bake for 50 minutes then cool for 10-20 minutes. Enjoy!
  • It can be stored in the fridge for 4-5 days.