Oat, coconut and banana bars
Cooking with Lilly
Local Tasmanian chef, Lilly Trewartha, has devised some great recipes designed for people recovering from cancer. This is a play on a granola bar, but sugar free and less crunchy, so it easier to eat for cancer patients who may be experiencing mouth soreness.
- 2 cups of oats
- 1/2 cup of shredded coconut
- 3 tbs pepitas (edible seeds of the pumpkin)
- 1/4 cup almonds
- 1 tsp cinnamon
- 1 tbs cacao nibs*
- 4 tbs coconut oil
- 3 bananas (mashed)
Preheat oven to 170 C and grease a twelve muffin tin.
Combine all the dry ingredients in a bowl. Gently melt coconut oil and spread in a pot before whisking in the mashed banana.
Add banana to dry mix and combine thoroughly, then divide the mix into twelve and press into muffin tins.
Bake for 20-25 minutes or until golden and lightly crunchy.
*Cacao nibs are cacao beans that have been roasted, separated from their husks, and broken into smaller pieces. Cacao nibs have a chocolate taste, but not quite as sweet as chocolate, which can make them more versatile.
|Nutrient||Per serve||Per 100g|
|Total fat (g)||19||30|
|Saturated fat (g)||13||21|
|Dietary Fibre (g)||4||7|
Lilly has developed this tasty high fibre & low sugar muesli bar recipe so that it is soft and easier to eat with a sore mouth. The wholesome oats and pepitas (pumpkin seeds) boost the protein content of each bar to equal a thick slice of wholemeal bread or small egg. Combined with Lilly’s banana smoothie or other milk drink, these little beauties make very nutritious snacks for everyone.
Recipe supplied courtesy of Cancer Council Tasmania
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A healthy diet can lower your risk of cancer and help prevent other health problems