Date Coconut Breakfast Bars

Date Coconut Breakfast Bars
Date Coconut Breakfast Bars

(Can be made the day before.
Let cool & refrigerate overnight.
Warm up in the morning.)

Put:
3 c sliced ripe bananas
(or 1 2/3 c mashed)

1 c pitted dates
1 t salt
1 c water

in a blender & blend for 20 sec

Pour in a bowl or mixer bowl.

Add to the bowl or mixer bowl:
(one of these whole grain flour options)
3 c wheat

OR
3 1/4 c rice, spelt or kamut

OR
3 1/2 c oat
2 c unsweetened shredded
coconut or flakes
1 c almond flour
1/2 c slivered or sliced almonds (optional)

& mix in a mixer or with a spatula.

Preheat oven at 350º
(bars need the oven preheated
to turn out well)

To keep the bars from sticking,
oil sides & bottom
of a 9x13 glass pan with:
1/2 t virgin coconut or olive oil


Sprinkle:
1/3 c unsweetened shredded
coconut or flakes

in the bottom of the pan.

Spoon the mixture into the pan.
Press mixture with a spatula or back of a large spoon making it thicker around the edges & thinner in the middle.


Top with:
1/4 - 1/2 c unsweetened shredded
coconut or flakes

& press into the mixture.


Bake uncovered at 350º for 25 min.


After baking the 25 min.,

make 3 - 5 slits in the bars, to keep it flat.
Then continue baking 15 min. more.

Loosen the bars from the pan by going around the pan with a sharp knife between the pan & the bars.

Cut into rectangles.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

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Goes well with any of these:

Cantaloupe
Cantaloupe

Cantaloupe

Banana Blends (Pineapple)

Banana Blends (Pineapple)Banana Blends (Pineapple)

Tropical
Fruit Bowl

Banana Blends (Strawberry)

Layered Pineapple Chia

Strawberry Banana Bowl

Whipped Topping

Strawberry Banana BowlStrawberry Banana Bowl
Banana Blends (Strawberry)Banana Blends (Strawberry)
Whipped ToppingWhipped Topping
Tropical Fruit BowlTropical Fruit Bowl
Layered Pineapple ChiaLayered Pineapple Chia
Grapes
Grapes
Honeydew
Honeydew
Pineapple
Pineapple

Grapes

Pineapple

Honeydew