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• Ingredients
• 3 mashed bananas
• 1 egg
• 1/4 cup brown sugar
• 2 cups rolled oats
• 1/4 cup gluten-free flour (or other)
• 1/2 tsp. cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup berries

Prepare an 8″ or 9″ square baking dish with parchment paper or non-stick spray. Preheat oven to 350 degrees F.

In a mixing bowl stir together banana, egg, and brown sugar until well mixed. Stir in oats, flour, cinnamon, baking soda, and salt until well mixed.

Pour half the batter into the prepared baking dish and smooth the top. Sprinkle berries over the batter. Dollop the remaining batter to cover the berries.

Bake at 350 degrees for 30-35 minutes until bars are set.

NOTES: I’ve made this many, many times now. It’s super simple. I’ve been short a banana and even that worked. There isn’t much flour in these, so the type of flour is not important for the recipe. I use gluten-free so that I can share them with a family member, but all-purpose or whole wheat flour works for the recipe, too. I’ve tried fresh blueberries and both fresh and frozen (and then thawed) raspberries (red and gold). I feel confident that you could use frozen berries as well. I pick loads of raspberries every summer and freeze and vacuum seal them. Once thawed, they are a bit of a mess, so I drain out the juice without squeezing and then sprinkle the remaining pulp over the batter as per the recipe. One pound of frozen raspberries yields me about one cup juice and one cup berry pulp. The pulp works just right for this recipe. I’m going to use the juice for a different purpose. The original recipe is found at thisdelicioushouse. I really like these bars because they don’t use much sugar or flour. The stars of the recipe are the bananas, the oats, and the fruit.