Let's Go Bananas!

This week I have spring break which means it will be filled with three things:

1. Attempting to do a mass amount of work 

2. VACATION 

3. Cooking everything and making you all look at photos! 

So I present you with...

Banana & Cinnamon Oat Breakfast Bars
Inspired by Faith Durand @ the Kitchn

2 large, very ripe bananas

1 teaspoon vanilla (optional) 
2 cups rolled oats
1/2 teaspoon salt (optional) 
1/4 cup pitted, chopped dried dates 
1/4 cup chopped nuts — such as walnuts, hazelnuts, or pecans
Grated nutmeg or cinnamon (optional)

1.Heat the oven to 350°F and lightly grease a 9-x9-inch                square baking dish with olive oil or butter.

2.Peel the bananas and mash their flesh in a medium mixing       bowl. Mash very thoroughly until no large chunks remain;       the bananas should be essentially liquid. (You will have             between 1 cup and 1 1/4 cup.) Stir in the vanilla, if using.         Add the oats and stir them in. Stir in the salt, dates, and           nuts.

3.Pat the thick mixture evenly into the baking pan. If desired,     sprinkle the top lightly with nutmeg or cinnamon. Bake for     30 minutes or until the edges just begin to crisp up.

4. Place the baking pan on a rack to cool. When the pan is           mostly cool, cut into bars and enjoy with a glass of milk or       tea.

Store leftover bars at room temperature. They will keep for about 5 days.

More delicious recipes to come in the coming days before I jet off for the heatwave of St. Louis! 

Until next time... just keep running!