Coconut & Banana Breakfast Squares


Preparation info

  • Difficulty


  • Makes:

    16 squares

Appears in

Making these scrumptious bars barely constitutes cooking. Blitz the ingredients, pop the baking tin in the oven and you’ve got a week’s worth of breakfasts! A piece of fruit or a pot of yoghurt alongside makes for a terrific breakfast on the hoof.

PREPARATION: 5 minutes
COOKING: 30 minutes


  • 300 g (10½ oz) pitted dates
  • 200 g (7 oz/2 cups) rolled (porridge) oats
  • 60 g ( oz) wholemeal (whole-wheat) flour
  • 30 g (1 oz/ cup) desiccated (shredded) coconut
  • 80 g ( oz) banana chips
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 125 ml (4 fl oz/½ cup) mild olive oil
  • 120 g ( oz) agave nectar
  • 2 ripe bananas, broken into pieces
  • 2 tablespoons chia seeds (optional)


Heat the oven to 180°C (350°F/Gas 4). Line a 20 cm (8 inch) square baking tin with foil, letting the edges of the foil overhang the sides.

Put all the ingredients in a food processor and blitz to make a coarse but well combined batter. Scrape into the prepared tin and bake for 30 minutes. The top should be firm and slightly golden. Leave in the tin for a couple of minutes, then lift onto a wire rack to cool.

Cut into 16 squares. Eat warm or cold.