I'm always looking for a nice, light breakfast or snack option. Something that doesn't weigh me down, but also maybe has a crunch or at least something of a bite. When I came across this recipe in my Oh She Glows Everyday cookbook, I knew I had to try it. Luckily I had all the ingredients on hand, and they came together in a flash.
These got a thumbs way UP from everyone in my household! I froze off a batch so that I"ll have them for lunches, breakfasts, late night snacks....you name it! As an added bonus, these are: vegan, gluten-free, kid-friendly and freezer friendly. You can also make them nut or soy free!
My version of the recipe with a few alterations is below. Give it a shot and watch them disappear.
- 2 large ripe bananas
1/2 cup pitted dates (ideally Medjool. Make sure they are soft before you start. You may need to ask them for about 20 minutes in boiling water then drain before using them in the recipe)
1/4 cup coconut oil, softened
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/3 teaspoon fine sea salt
2 cups gluten free rolled oats
1/4 cup non dairy mini chocolate chips (To make recipe soy-free use soy-free, non dairy chocolate chips. I love the Enjoy Life brand).
1. Preheat oven to 350F
2. In a food processor combine bananas, dates, coconut oil and vanilla. Mix until it's smooth.
3. Add cinnamon, baking powder and salt. Mix until combined.
4. Add 1.5 cups of rolled oats and mix for about 4-5 seconds, enough to roughly chop the oats.
5. Remove the processor bowl from the base, as well as the blade. Add in the remaining 1/2 cup of rolled oats and the chocolate chips. Store gently.
6. Spoon the dough into portions about 3 tablespoons each onto a baking sheet.
7. Bake 10 minutes, rotate the pan and bake about 8 minutes additionally, or until golden on the bottom. Watch closely - I overdid mine a bit!
8. Remove the baking sheet from oven and let cool for about 10 minutes. Life the muffin tops and place on a cooking rack to cool completely.
Storage: These can be stored in an airtight container in the fridge for 2-3 days. Alternatively, they can be stored in freezer bags in the freezer for 2-3 week...my preferred option!