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.

Print Recipe

Prep Time 10

Cook Time 20

Resting Time 4

Total Time 30

Servings: 4 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

3 ripe bananas
1 large egg
1 tsp vanilla extract
2 tsp poppy seeds optional
1 cup pineapple finely chopped
½ tsp ground ginger
1 cup rolled oats
½ cup buckwheat flour or wholemeal flour
A splash of oat milk if needed
2 Tbsp coconut sugar optional

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.