Banana Oatmeal Breakfast Bars

Okay, so Banana Oatmeal Breakfast bars were a favorite treat of my kids before I went gluten free. I admit, I like them too. I've missed oats and am so glad to have certified gluten-free brands out there again. Yes, I know that they are costly. But sometimes, you just gotta do it!

I also received a free bag of Teff from a friend (THANKS ANNE!). I am beginning to really love this flour, I would definitely say you should expect to see it in future recipes of mine. I love it's soft, non-gritty texture AND that it's higher in protein. The protein content being higher lends to a higher rising, fluffier yield in a baked good, and teff's protein mimics gluten really well.

I hope you enjoy these - I've given the recipe as "bars" because that is how I usually make them. This last time I made them as mini muffins (hence the picture), there's a slight adjustment in cooking time (about 12-15 minutes vs. the 25).

Banana Oatmeal Breakfast Bars

1/2 Cup Teff Flour
1/2 White Rice Flour
1/4 Cup Tapioca Flour
1/4 Cup corn starch
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp Xanthan Gum
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup soft butter
1/2 cup brown sugar (can use up to 1 cup if you want them sweeter)
1 egg
3 med mashed bananas (overripe)
1 tsp vanilla
1 1/2 cup raw quick cooking oats (certified gluten free, of course)
3/4 cup chopped nuts, raisins, or dates (optional)

Preheat oven to 425. Grease & flour 13 X 9 inch baking pan. Sift together flours, salt, soda and spices, set aside. In large bowl, beat until light & fluffy: butter, sugar, egg. Add bananas and vanilla beat until smooth.

Gradually stir in flour mixture & oats until well combined. (if seems to be getting a little thick, slowly add 1/4 cup milk as needed). Stir in nuts.

Bake until golden (about 25 mins).