¾ cup fresh or frozen mango (or peach), thawed and cut into small pieces
1 sm over-ripe banana, mashed
¾ cup walnuts, chopped
2 TBSP agave syrup (or honey)
3 tsp ground cinnamon
1 tsp ground cloves
1½ tsp vanilla extract
Instructions
Combine the oats, protein powder, and milk into a large mixing bowl. Mix with a fork until well blended and batter is moist.
Add in the agave syrup, cinnamon, cloves, vanilla, and mashed banana. And stir to blend.
Add in the cran-raisins and walnuts. Mix until evenly distributed.
Finally, add in the blue berries and mango and gently stir to fold into the batter.
Lightly oil a 9x13 jelly roll pan. Transfer the batter to the pan and spread until even. Bake in a pre-heated oven at 375 degrees for 25 minutes
Notes
I baked this on the barbeque grill at temperatures that fluctuated between 310 - 380 degrees for 50 minutes, until it was golden brown and crispy.
Break left over bars into bite size pieces and use to top cereal, yogurt, or frozen yogurt.
Nutrition Information
Serving size: 1 Calories: 92 Fat: 3 g Saturated fat: 0 g Unsaturated fat: 1g Trans fat: 0 g Carbohydrates: 13 g Sugar: 5 g Fiber: 2 g Protein: 3 g Cholesterol: 1 mg
Recipe by Sunshine On My Shoulder Solar Cooking Guide at https://www.sunshineonmyshoulder.com/homemade-fruit-granola-bar-recipe/