I am always on the hunt for on the go breakfast recipes. I have been loving working out before go to work recently and although most of times I have breakfast after my work out, sometimes I like to have a little snack before as well (any excuse to eat is always a good one).

Most of the breakfast bars you buy in the shops tend to be packed with sugar, so I definitely recommend to make your own, especially when they are so easy as these banana, sultanas and cacao one.

You can make these bars completely sugar free, by eliminating the dates syrup and using only extra ripe bananas that combined with the plump sultanas should add enough sweetness.

The extra bonus of these bars is that they also taste of chocolate and let’s face it, who wouldn’t want a bit of chocolate in the morning? J These are totally chocolatey and yet totally healthy as I have used raw cacao, that in case you don’t know is packed with anti-oxidants, magnesium, calcium, zinc and copper! So enjoy these beauties without any guilt, knowing that they are actually good for you!

Ingredients:

2 cups of oats

2 very ripe bananas (make sure they are nice and spotty)

2 tablespoon of raw cacao powder

1/2 cup of sultanas

1 teaspoon of cinnamon

1/2 cup of coconut oil melted

2 tablespoon of date syrup ( you can leave this out if you want to make them completely sugar free, the bananas should add enough sweetness)

1/3 of a cup of almond milk (add more if the consistency is too dry)

Method:

Preheat the oven at 180 degrees Celsius.

Start by soaking the sultanas by covering with warm water and set on one side for at least 1/2 an hour.

In a bowl mash the bananas with a fork. Add all the other wet ingredients. Drain the sultanas and squeeze the excess water out. Add them to the bowl.

In a separate bowl mix all the dry ingredients. Add the wet ingredients to the dry ingredients and mix well together. Line a baking tin with parchment paper, pour the batter into it and smooth it out with the back of a spoon.

Place it in the oven and bake it for about 25-30 minutes. Leave it to cool for about 10 minutes into the tin, before transfer it to a cooling rack. Slice it into bars and enjoy!