Coconut, banana and date breakfast squares
Makes: 16 squares
![Coconut, banana and date breakfast squares](/uploads/media/720x770/05/5465-CoconutBananaDateBreakfastSquares1120.jpg?v=1-0)
Recipe photograph by Toby Scott
Coconut, banana and date breakfast squares
Makes: 16 squares
See more recipes
Nutritional information (per serving)
Calories
179Kcal
Fat
9gr
Saturates
2gr
Carbs
21gr
Sugars
9gr
Fibre
2gr
Protein
3gr
Salt
0.1gr
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 250g pitted soft dates, ideally Medjool
- 2 ripe bananas, peeled and chopped
- 200g porridge oats
- 60g wholemeal plain flour
- 30g desiccated coconut
- 120ml mild olive oil
- 2 tbsp almond or soya milk
- 3 tbsp maple or agave syrup
- 2 tbsp mixed seeds, plus a pinch
- 1 tsp ground cinnamon
- ½ tsp fine sea salt
Step by step
Get ahead
The bars will keep for up to 5 days in an airtight container, or can be frozen for up to 1 month.
- Preheat the oven to 180°C, fan 160°C, gas 4 and line a 20cm square tin with baking paper, allowing the edges to overhang the sides.
- Put all the ingredients in the bowl of a food processor and blitz to make a rough but well-combined mixture – you don’t want it completely smooth. Spread evenly in the prepared tray; sprinkle over a few more seeds.
- Bake for 20-25 minutes, or until firm to the touch and slightly golden on top. Leave in the tray for a few minutes and then lift onto a wire rack to cool, using the baking paper as handles. Cut into 16 squares – they will firm up as they cool.