Banana Nutella Oatmeal Bars

Banana, chocolate and hazelnut are a winning combination. Here they join with a whole grain crust for a great bar option. Super tasty option for snack time, a great bake sale array addition, and you can feel good about offering it for breakfast, too (ticks the whole grain box)!

Try and be patient and let the bars cool completely before cutting. Otherwise the filling will be quite soft, and the bars won't be clean.

Banana Nutella Oatmeal Bars

Yield: 16 bars

Ingredients

Crust & Topping

7 Tablespoons unsalted butter, softened to room temperature

1 T sugar

1/2 teaspoon salt

1 teaspoon pure vanilla extract

1 cup whole wheat flour

1 teaspoon baking powder

1 cup old-fashioned whole oats or quick oats (not instant)

1/2 cup unsweetened coconut flakes

Filling

1 (14-ounce/400-gram) jar Nutella (or other favorite chocolate-hazelnut spread)

2 eggs

3 -4 ripened bananas, smashed, to equal 1 1/2 cups

1/2 teaspoon salt

Coarse salt, for sprinkling (optional)

Directions

Preheat oven to 350°F (177°C). Line an 8-inch square pan with foil or parchment paper; set aside.

For the crust/topping:

In a large bowl, combine the softened butter, sugar and salt with a rubber spatula, smooshing until well combined. Add the vanilla extract. Add the flour, baking powder and combine until well blended. Add oats. Mixture will appear dry and be crumbly.

Lightly press a little more than half of crumble mixture into bottom of prepared baking pan. (You want a little more mixture for the crust than for the topping.) Don't pack it in too hard or it will be difficult to cut. Bake for 12 minutes.

Add coconut to the remaining crumb mixture; blend well to combine.

Meanwhile, make the filling: Whisk the Nutella until smooth and softened. Add one egg at a time, whisking well after each addition. Add bananas and salt and whisk to combine.

Once the crust is parbaked, pour and spread filling over hot crust (while crust is hot). Sprinkle crumble mixture on top of the filling. Sprinkle the top with coarse salt, if using.

Return bars to the oven and bake for 30 - 35 minutes or until edges are very lightly browned and appear set. Avoid over-baking. Remove from the oven and place the pan on a wire rack. Cool bars completely.

Lift the bars out using the foil overhang on the sides. Cut into squares.

Cover leftover bars and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.