25 Back to School Snacks Recipes

As the summer months come to an end, families begin to prepare for the new school year. One of the most important tasks is stocking up on snacks that are both nutritious and appealing to kids. These snacks not only provide the necessary energy for a busy school day but also promote healthy eating habits. This collection of 25 recipes offers a variety of options, from sweet treats to savory delights, ensuring there’s something for every child’s taste.

courtesy of forfoodiefriends

Each recipe in this collection is designed with simplicity and health in mind. Whether you’re looking for something quick to prepare or a snack that can be made in advance, these recipes cover all bases. They incorporate wholesome ingredients, avoiding artificial additives, and cater to various dietary needs, including gluten-free, vegan, and nut-free options. These snacks are perfect for lunchboxes, after-school treats, or even breakfast on the go.

1. Apricot and Walnut Soft Granola Bars

These chewy granola bars are a perfect blend of sweet and nutty flavors, packed with healthy ingredients. They’re easy to make and are a great alternative to store-bought options. The apricots add natural sweetness, while the walnuts provide a satisfying crunch. These bars are perfect for lunchboxes or as a quick snack.

Nutrient	Per Serving
Calories	220
Protein	4g
Fat	8g
Saturated Fat	1g
Carbohydrates	35g
Fiber	3g

Ingredients

– 2 cups rolled oats
– 1 cup chopped dried apricots
– 1/2 cup chopped walnuts
– 1/4 cup honey
– 1/4 cup brown sugar
– 1/4 cup vegetable oil
– 1 teaspoon vanilla extract
– Pinch of salt

Instructions

1. Preheat the oven to 350°F (180°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, mix together the oats, apricots, and walnuts.
3. In a separate bowl, combine the honey, brown sugar, vegetable oil, vanilla extract, and salt. Stir until well combined.
4. Pour the wet ingredients over the dry ingredients and mix until everything is evenly coated.
5. Press the mixture into the prepared baking dish.
6. Bake for 20-25 minutes, or until lightly golden around the edges.
7. Let cool completely before cutting into bars.

2. Peanut Butter Raisin Balls

These bite-sized energy balls are a classic snack that combines the creamy richness of peanut butter with the natural sweetness of raisins. They’re no-bake, making them a convenient option for busy families.

Nutrient	Per Serving
Calories	180
Protein	5g
Fat	8g
Saturated Fat	1.5g
Carbohydrates	25g
Fiber	3g

Looking for a refreshing and healthy option to add to your back-to-school snacks? Check out our ‘Watermelon Losing Weight Recipes‘ for some tasty and nutritious ideas to keep you energized and on track this school season.

Ingredients

– 2 cups rolled oats
– 1 cup creamy peanut butter
– 1/2 cup honey
– 1/2 cup raisins
– 1/4 cup chia seeds (optional)

Instructions

1. In a large bowl, combine the oats and raisins.
2. In a separate bowl, mix the peanut butter and honey until smooth.
3. Add the peanut butter mixture to the oat mixture and stir until well combined.
4. If using chia seeds, fold them into the mixture.
5. Roll the mixture into small balls, about 1 inch in diameter.
6. Refrigerate for at least 30 minutes to set.
7. Store in an airtight container in the refrigerator for up to a week.

3. Easy Chocolate Baked Oats

These baked oats are a delicious breakfast or snack option that tastes like a chocolate cake. They’re moist, flavorful, and packed with wholesome ingredients.

Nutrient	Per Serving
Calories	250
Protein	5g
Fat	10g
Saturated Fat	2g
Carbohydrates	35g
Fiber	4g

Ingredients

– 2 cups rolled oats
– 1/2 cup unsweetened cocoa powder
– 1/2 cup granulated sugar
– 1/2 cup milk (dairy or plant-based)
– 1 large egg
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup chocolate chips

Instructions

1. Preheat the oven to 350°F (180°C). Grease an 8×8-inch baking dish.
2. In a large bowl, combine the oats, cocoa powder, sugar, and salt.
3. In a separate bowl, whisk together the milk, egg, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients over the dry ingredients and stir until well combined.
5. Fold in the chocolate chips.
6. Pour the mixture into the prepared baking dish and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool slightly before serving.

4. No Bake Energy Bites

These no-bake energy bites are a quick and easy snack that can be made in just a few minutes. They’re perfect for packing in lunchboxes or as a post-workout snack.

Nutrient	Per Serving
Calories	200
Protein	5g
Fat	10g
Saturated Fat	2g
Carbohydrates	25g
Fiber	3g

Ingredients

– 2 cups rolled oats
– 1 cup creamy peanut butter
– 1/2 cup honey
– 1/2 cup chocolate chips
– 1/4 cup chia seeds (optional)

Instructions

1. In a large bowl, combine the oats and chia seeds (if using).
2. In a separate bowl, mix the peanut butter and honey until smooth.
3. Add the peanut butter mixture to the oat mixture and stir until well combined.
4. Fold in the chocolate chips.
5. Roll the mixture into small balls, about 1 inch in diameter.
6. Refrigerate for at least 30 minutes to set.
7. Store in an airtight container in the refrigerator for up to a week.

5. Cakey Blueberry Protein Muffins

These muffins are a healthier alternative to traditional baked goods, packed with protein and fresh blueberries. They’re moist, flavorful, and perfect for a quick breakfast or snack.

Nutrient	Per Serving
Calories	180
Protein	10g
Fat	6g
Saturated Fat	1g
Carbohydrates	25g
Fiber	3g

Ingredients

– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1 scoop vanilla protein powder
– 1/2 cup granulated sugar
– 1/2 cup unsweetened applesauce
– 1 large egg
– 1/2 cup milk (dairy or plant-based)
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup fresh blueberries

Instructions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, combine the flour, oats, protein powder, sugar, and salt.
3. In a separate bowl, whisk together the applesauce, egg, milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

6. Chocolate Coconut Energy Balls With Dates (No-Bake Bliss Balls)

These no-bake energy balls are a delicious and healthy snack that combines the richness of chocolate and coconut with the natural sweetness of dates. They’re perfect for a quick energy boost.

Nutrient	Per Serving
Calories	220
Protein	4g
Fat	12g
Saturated Fat	3g
Carbohydrates	30g
Fiber	4g

Ingredients

– 1 cup pitted dates
– 1/2 cup unsweetened shredded coconut
– 1/4 cup unsweetened cocoa powder
– 1/4 cup creamy peanut butter
– 1/4 cup honey
– 1/4 cup chocolate chips

Instructions

1. In a food processor, blend the dates until they form a sticky dough.
2. In a large bowl, combine the coconut, cocoa powder, and peanut butter.
3. Add the honey to the bowl and mix until well combined.
4. Add the date dough to the bowl and mix until everything is evenly coated.
5. Fold in the chocolate chips.
6. Roll the mixture into small balls, about 1 inch in diameter.
7. Refrigerate for at least 30 minutes to set.
8. Store in an airtight container in the refrigerator for up to a week.

7. Healthy Zucchini Muffins

These muffins are a great way to incorporate more vegetables into your diet. They’re moist, flavorful, and packed with healthy ingredients.

Nutrient	Per Serving
Calories	150
Protein	3g
Fat	6g
Saturated Fat	1g
Carbohydrates	25g
Fiber	2g

Ingredients

– 1 1/2 cups all-purpose flour
– 1 cup grated zucchini
– 1/2 cup granulated sugar
– 1/2 cup unsweetened applesauce
– 1 large egg
– 1/2 cup milk (dairy or plant-based)
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder

Instructions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, combine the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the applesauce, egg, milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the grated zucchini.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

8. Raspberry Overnight Oats

These overnight oats are a delicious and healthy breakfast or snack option. They’re creamy, flavorful, and packed with fresh raspberries.

Nutrient	Per Serving
Calories	200
Protein	5g
Fat	8g
Saturated Fat	1g
Carbohydrates	30g
Fiber	4g

Ingredients

– 1/2 cup rolled oats
– 1/2 cup unsweetened almond milk
– 1/4 cup Greek yogurt
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup fresh raspberries

Instructions

1. In a jar or container, combine the oats, almond milk, Greek yogurt, honey, vanilla extract, and salt. Stir until well combined.
2. Fold in the fresh raspberries.
3. Cover the jar and refrigerate overnight, or for at least 4 hours.
4. In the morning, give the oats a stir and add any desired toppings, such as fresh fruit or nuts.
5. Serve chilled.

9. Vegan Banana Chocolate Chip Muffins (GF)

These muffins are a delicious vegan and gluten-free option that combines the natural sweetness of bananas with the richness of chocolate chips. They’re moist, flavorful, and perfect for a quick breakfast or snack.

Nutrient	Per Serving
Calories	200
Protein	3g
Fat	8g
Saturated Fat	1g
Carbohydrates	30g
Fiber	3g

Ingredients

– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup granulated sugar
– 1/2 cup mashed ripe bananas
– 1/4 cup unsweetened applesauce
– 1 flax egg*
– 1/2 cup milk (dairy or plant-based)
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup chocolate chips

Instructions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, combine the flour, oats, sugar, and salt.
3. In a separate bowl, whisk together the mashed bananas, applesauce, flax egg, milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the chocolate chips.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

10. Nut Free Chocolate Bliss Balls

These no-bake energy balls are a delicious and healthy snack that combines the richness of chocolate with the natural sweetness of dates. They’re perfect for a quick energy boost and are nut-free, making them a great option for schools with nut-free policies.

Nutrient	Per Serving
Calories	200
Protein	3g
Fat	10g
Saturated Fat	2g
Carbohydrates	30g
Fiber	3g

Ingredients

– 1 cup pitted dates
– 1/2 cup unsweetened shredded coconut
– 1/4 cup unsweetened cocoa powder
– 1/4 cup sunflower seed butter
– 1/4 cup honey
– 1/4 cup chocolate chips

Instructions

1. In a food processor, blend the dates until they form a sticky dough.
2. In a large bowl, combine the coconut, cocoa powder, and sunflower seed butter.
3. Add the honey to the bowl and mix until well combined.
4. Add the date dough to the bowl and mix until everything is evenly coated.
5. Fold in the chocolate chips.
6. Roll the mixture into small balls, about 1 inch in diameter.
7. Refrigerate for at least 30 minutes to set.
8. Store in an airtight container in the refrigerator for up to a week.

11. How to Dehydrate Pears

Dehydrating pears is a great way to preserve this delicious fruit and enjoy it year-round. Dried pears make a healthy and convenient snack that’s perfect for lunchboxes or on-the-go.

Nutrient	Per Serving
Calories	60
Protein	1g
Fat	0g
Saturated Fat	0g
Carbohydrates	15g
Fiber	2g

Ingredients

– 4-6 ripe pears (any variety)
– 1 tablespoon lemon juice (optional)
– 1 tablespoon honey (optional)

Instructions

1. Preheat the dehydrator to 135°F (57°C). If using the oven, preheat to the lowest temperature setting (usually around 150°F).
2. Wash the pears thoroughly and slice them into thin pieces, removing any seeds or stems.
3. In a bowl, toss the pear slices with lemon juice and honey (if using) to prevent browning and add sweetness.
4. Line the dehydrator trays or baking sheets with parchment paper.
5. Arrange the pear slices in a single layer, making sure they don’t overlap.
6. Dehydrate for 6-8 hours in the dehydrator, or 3-4 hours in the oven, until the pears reach your desired level of dryness.
7. Let the dried pears cool completely before storing them in an airtight container.

12. Healthy Banana Zucchini Muffins

These muffins are a great way to incorporate more fruits and vegetables into your diet. They’re moist, flavorful, and packed with healthy ingredients.

Nutrient	Per Serving
Calories	180
Protein	3g
Fat	6g
Saturated Fat	1g
Carbohydrates	30g
Fiber	3g

Ingredients

– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup granulated sugar
– 1/2 cup mashed ripe bananas
– 1/2 cup grated zucchini
– 1/4 cup unsweetened applesauce
– 1 large egg
– 1/2 cup milk (dairy or plant-based)
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder

Instructions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, combine the flour, oats, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the mashed bananas, grated zucchini, applesauce, egg, milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

13. One Bowl Zucchini Chocolate Chip Muffins

These muffins are a quick and easy option that combines the natural sweetness of zucchini with the richness of chocolate chips. They’re perfect for a quick breakfast or snack.

Nutrient	Per Serving
Calories	200
Protein	3g
Fat	8g
Saturated Fat	1g
Carbohydrates	30g
Fiber	2g

Ingredients

– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup granulated sugar
– 1/2 cup grated zucchini
– 1/4 cup unsweetened applesauce
– 1 large egg
– 1/2 cup milk (dairy or plant-based)
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup chocolate chips

Instructions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, combine the flour, oats, sugar, and salt.
3. In a separate bowl, whisk together the grated zucchini, applesauce, egg, milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the chocolate chips.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

14. Healthy Chex Mix

This healthier version of the classic Chex Mix is a delicious and convenient snack that’s perfect for lunchboxes or on-the-go. It’s customizable, so you can add your favorite ingredients.

Nutrient	Per Serving
Calories	150
Protein	3g
Fat	6g
Saturated Fat	1g
Carbohydrates	25g
Fiber	2g

Ingredients

– 6 cups assorted Chex cereals
– 1/2 cup mixed nuts (optional)
– 1/2 cup pretzel sticks
– 1/2 cup bagel chips or pretzel rods, broken into pieces
– 1/4 cup soy sauce (low sodium)
– 1/4 cup honey
– 1 tablespoon brown sugar
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon paprika
– Salt and pepper to taste

Instructions

1. Preheat the oven to 250°F (120°C).
2. In a large bowl, combine the Chex cereals, nuts (if using), pretzel sticks, and bagel chips.
3. In a separate bowl, whisk together the soy sauce, honey, brown sugar, garlic powder, onion powder, paprika, salt, and pepper.
4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
5. Spread the mixture out on a large baking sheet.
6. Bake for 1 hour, stirring every 15 minutes, until the mixture is lightly toasted.
7. Let cool completely before serving.
8. Store in an airtight container for up to 2 weeks.

15. Savory Granola Bar Recipe: Cheesy Sun-Dried Tomato Pizza Bar

These savory granola bars are a unique and delicious snack that captures the flavors of pizza. They’re perfect for a quick snack or lunch on the go.

Nutrient	Per Serving
Calories	200
Protein	4g
Fat	8g
Saturated Fat	1g
Carbohydrates	30g
Fiber	3g

Ingredients

– 2 cups rolled oats
– 1 cup puffed rice cereal
– 1/2 cup sun-dried tomatoes, chopped
– 1/2 cup grated Parmesan cheese
– 1/4 cup pizza seasoning
– 1/4 cup olive oil
– 1/4 cup honey
– 1/4 cup chopped fresh basil
– Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (180°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine the oats, puffed rice cereal, sun-dried tomatoes, Parmesan cheese, pizza seasoning, and basil.
3. In a separate bowl, whisk together the olive oil, honey, salt, and pepper.
4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
5. Press the mixture into the prepared baking dish.
6. Bake for 20-25 minutes, or until lightly golden around the edges.
7. Let cool completely before cutting into bars.

16. Ultimate Snack Tray Ideas (for Lunch or Dinner)

A snack tray is a fun and interactive way to serve a variety of snacks. It’s perfect for lunch or dinner, and can be customized to suit any dietary needs or preferences.

Nutrient	Per Serving
Calories	150
Protein	5g
Fat	6g
Saturated Fat	1g
Carbohydrates	20g
Fiber	3g

Ingredients

– Assorted fresh fruits (grapes, berries, sliced apples, etc.)
– Assorted vegetables (carrot sticks, cherry tomatoes, cucumber slices, etc.)
– Assorted cheeses (cubed cheese, string cheese, etc.)
– Assorted crackers or bread (gluten-free options available)
– Assorted nuts or seeds (optional)
– Hummus or dip (optional)

Instructions

1. Arrange the fresh fruits, vegetables, cheeses, crackers, and nuts or seeds on a large tray or platter.
2. Serve with hummus or dip on the side, if desired.
3. Let everyone create their own combinations and enjoy!

17. Broccoli Cheddar Quinoa Bars

These quinoa bars are a healthy and delicious snack that combines the nutritional benefits of quinoa with the flavors of broccoli and cheddar cheese. They’re perfect for a quick snack or lunch on the go.

Nutrient	Per Serving
Calories	200
Protein	5g
Fat	8g
Saturated Fat	1g
Carbohydrates	25g
Fiber	3g

Ingredients

– 2 cups cooked quinoa
– 1 cup broccoli florets, finely chopped
– 1/2 cup grated cheddar cheese
– 1/4 cup rolled oats
– 1/4 cup unsweetened applesauce
– 1 large egg
– 1/4 cup milk (dairy or plant-based)
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder

Instructions

1. Preheat the oven to 375°F (190°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine the cooked quinoa, chopped broccoli, grated cheese, and oats.
3. In a separate bowl, whisk together the applesauce, egg, milk, melted coconut oil, vanilla extract, salt, and baking powder.
4. Add the wet ingredients to the dry ingredients and stir until everything is evenly coated.
5. Press the mixture into the prepared baking dish.
6. Bake for 20-25 minutes, or until lightly golden around the edges.
7. Let cool completely before cutting into bars.

18. Homemade Gluten-Free + Allergy-Free Uncrustables (Vegan)

These homemade Uncrustables are a great alternative to store-bought options, and can be customized to suit any dietary needs. They’re perfect for lunchboxes or as a quick snack.

Nutrient	Per Serving
Calories	200
Protein	3g
Fat	8g
Saturated Fat	1g
Carbohydrates	30g
Fiber	2g

Ingredients

– 2 cups gluten-free all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup unsweetened applesauce
– 1/4 cup sunflower seed butter
– 1/4 cup honey
– 1/4 cup water
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– Filling of your choice (e.g., sunflower seed butter and jelly)

Instructions

1. In a large bowl, combine the gluten-free flour, oats, and salt.
2. In a separate bowl, whisk together the applesauce, sunflower seed butter, honey, water, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Roll out the dough on a floured surface to about 1/4 inch thickness.
5. Cut out circles of dough using a cookie cutter or the rim of a glass.
6. Place a small amount of filling in the center of each dough circle.
7. Fold the dough over the filling and press the edges together to seal.
8. Store in an airtight container in the refrigerator for up to a week.

19. Nut-Free Chocolate Bliss Balls

These no-bake energy balls are a delicious and healthy snack that combines the richness of chocolate with the natural sweetness of dates. They’re perfect for a quick energy boost and are nut-free, making them a great option for schools with nut-free policies.

Nutrient	Per Serving
Calories	200
Protein	3g
Fat	10g
Saturated Fat	2g
Carbohydrates	30g
Fiber	3g

Ingredients

– 1 cup pitted dates
– 1/2 cup unsweetened shredded coconut
– 1/4 cup unsweetened cocoa powder
– 1/4 cup sunflower seed butter
– 1/4 cup honey
– 1/4 cup chocolate chips

Instructions

1. In a food processor, blend the dates until they form a sticky dough.
2. In a large bowl, combine the coconut, cocoa powder, and sunflower seed butter.
3. Add the honey to the bowl and mix until well combined.
4. Add the date dough to the bowl and mix until everything is evenly coated.
5. Fold in the chocolate chips.
6. Roll the mixture into small balls, about 1 inch in diameter.
7. Refrigerate for at least 30 minutes to set.
8. Store in an airtight container in the refrigerator for up to a week.

20. Vegan Apple Sauce Banana Bread

This banana bread is a delicious and healthy option that combines the natural sweetness of bananas with the warmth of spices. It’s perfect for a quick breakfast or snack.

Nutrient	Per Serving
Calories	200
Protein	3g
Fat	8g
Saturated Fat	1g
Carbohydrates	30g
Fiber	3g

Ingredients

– 3 large ripe bananas, mashed
– 1/2 cup unsweetened applesauce
– 1/4 cup canola oil
– 1/4 cup honey
– 2 large eggs (or flax eggs*)
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg

Instructions

1. Preheat the oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine the mashed bananas, applesauce, canola oil, honey, eggs or flax eggs, and vanilla extract.
3. In a separate bowl, whisk together the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.