10 min prep time
15 min cook time
Serves 16 people


  • 3 large ripe bananas, mashed
  • 2 cups rolled oats
  • 1/2 cup macadamias, chopped
  • 1/2 cup pine nuts
  • 1/4 cup shredded coconut
  • 1/4 cup cranberries
  • 1 tsp cinnamon or mixed spice (optional)
  • 1/4 cup almond milk (if required)


  1. Preheat oven to 180 degrees C.
  2. Line a lasagne dish with baking paper.
  3. Place all ingredients into a large bowl and mix well until all the ingredients start to come together. If you find the mix is too dry, add the milk.
  4. Once the mixture comes together, spoon it into the lined baking tray and flatten the mixture down with the back of a spoon.
  5. Bake in the oven for 10-15 minutes, or until it starts to brown on top.
  6. Allow to cool, then slice into 16 bars.


Keep uneaten bars in a sealed container in the fridge for 3-5 days, or take to work for your colleagues to enjoy.


Recipe courtesy of Leanne Ward.
Nutrients per serve
Energy 616kJ
Protein 3g
Fat 9g
Saturated fat 2g
Carbohydrate 13g
Sugars 5g
Dietary fibre 2g
Sodium 2mg

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