Coconut, banana and date breakfast squares
Makes: 16 squares
Prep time: 10 minsTotal time: 
Recipe photograph by Toby Scott
Coconut, banana and date breakfast squares
Makes: 16 squares
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
179Kcal
Fat
9gr
Saturates
2gr
Carbs
21gr
Sugars
9gr
Fibre
2gr
Protein
3gr
Salt
0.1gr
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
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.
