It’s been a long time since I put up a good breakfast recipe, so I’ve created a quick and simple one that can be used when we’re too tired to eat, too hot to eat, or in too much of a rush. Oh! And this one only uses 4 ingredients and is 100% vegan (and still delicious) so if you’re trying out a vegan lifestyle then I urge you to give this a try. I’ve made a short video for this one as it’s so simple we don’t need a load of pictures and long recipe!
- Preheat the oven to 200C/ 180 Fan/ Gas Mark 4. Mash the bananas in a medium bowl, they don’t need to be mashed to a pulp but just make sure there aren’t any big chunks.
- Add in the peanut butter and mix with a fork until fully combined.
- Pour in the oats and mix until you have a thick consistency.
- Spoon the mix into a greased brownie tray. I used a small loaf tin as I wanted the slices to be relatively thin in width but a bit chunky to bite through. Flatten the mixture with the back of a fork so it sits evenly in the tray.
- Bake for 20-25 mins until golden brown and crispy. Take out the oven and allow to cool in the tin for 10 mins, after 10 mins, turn it out onto a wire rack to cool completely. Cut into equal slices.
- Carefully chop your chocolate into small chunks (you don’t have to do this, it just melts quicker). Boil some water and pour it into a small pan, turn the heat on low and place the chocolate in a heat-proof jug/bowl over the top of the water, making sure the bowl doesn’t actually touch the water. Allow the chocolate to slowly melt, giving it a stir every now and then until it’s fully melted.
- Take your slices of breakfast bar and submerge the bottom of each one into the chocolate, place them on a non-stick tray with the chocolate facing up and let them set in the fridge for around 45 mins until the chocolate has set.
- Repeat the chocolate melting with your remaining dark chocolate and using a teaspoon, drizzle the chocolate over the top then set it again in the fridge for 20-30 mins or eat right away!