Pineapple Oat Slices
These pineapple oat slices are naturally sweetened with ripe bananas and juicy pineapple. With very little or no added sugar and no added oil, they’re a wholesome option for breakfast or a snack when you want something homemade that will keep you going.
Made with oats, egg and either buckwheat or wholemeal flour, they’re a good source of protein and fibre, while the poppy seeds contribute calcium. The pineapple adds natural sweetness and keeps the slices moist, with a hint of ginger bringing a gentle warmth.
They can be baked in either the oven or the air fryer, making them a useful recipe all year round. They’re also easy to prepare in advance and are ideal for breakfast on the go, lunch boxes or an afternoon snack.
Ingredients
Method
- Preheat the oven or air fryer to 180°C. Line a small baking tin with baking parchment.
- Mash the bananas in a large bowl until smooth.
- Add the chopped pineapple and mash lightly with a fork, leaving a little texture.
- Stir in the egg, vanilla extract, ground ginger and poppy seeds, if using.
- Add the oats, flour and coconut sugar, if using, and mix until well combined.
- The mixture should be soft but not runny. If it seems too thick, add a splash of oat milk. If it is too wet, stir in a little extra oats or flour.
- Leave the mixture to rest for 5 minutes so the oats can absorb some of the moisture.
- Spoon the mixture into the prepared tin and spread it out evenly.
- Bake for 15–20 minutes, or until lightly golden and set in the centre.
- Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Cut into bars or squares before serving.