I’m back on my health kick this week and seen as how technically I am on holiday I am making the most of my favourite meal of the day… breakfast (you totally knew I was going to say that didn’t you?).
In an ideal world everyday would start with a leisurely breakfast, a feast of healthy food, a cup of hot water and lemon (followed quickly by a cup of tea) and time to catch up on my my favourite blogs. Of course not every day is like that, but the beauty of these “cookies” or breakfast bars is that you can make them the night before and they take less than half an hour!
If you don’t want them for breakfast they are great for killing that mid morning/mid afternoon/let’s-face-it-any-time-of-the-day sugar cravings! So without further ado here is my no need for weights and scales just chuck it all in recipe for sugar free, dairy free (and, depending on the oats you use, gluten free) banana and oat cookies…
1. 2 super ripe bananas (nice and soft and brown)
2. Porridge oats (the amount depends on the size of your bananas)
These cookies are pretty gooey so I added the following to give them a bit of texture, but you could use anything similar
3. A handful of dates chopped into small pieces (sultanas or raisins would work well)
4. Flaxseed (I always add this too my porridge so I figured why not?!?, Mine is ground with goji berries)
5. Crushed walnuts (I wanted pecans but I didn’t have any in)
Preheat your oven to around 250 or the highest temperature!
1. Peel and mash the bananas up in a bowl till they are a gooey paste (I used a good old potato masher)
2. Add in a handful of oats and stir, keep adding oats in until you have a thick doughy like consistency (ie. isn’t sticking to the sides of the bowl too much)
3. Add in your optional ingredients and fold into the mixture, spreading evenly
4. Line a baking tray with grease proof paper and using a table spoon, spoon out balls of dough. Flatten each one slightly, so they are about a cm thick
5. Bake in the middle of your oven for about 10 minutes or until golden brown and holding together
6. Leave to cool if storing, or eat warm if you can’t wait!
So there you have it! My first ever not-so-accurate recipe! These cookies don’t have your normal cookie texture, but even my dad likes them so they must be a good substitute! I made a batch of about 11 cookies with 2 medium sized bananas.
Let me know how yours turn out! What did you add in as extras? Live life & eat cookies x
PS. My camera batteries died! Otherwise I promise there would have been many hilarious photos of me making a mess baking in my dressing gown!
pps. don’t be alarmed if they get browner the longer your keep them, that’s just the banana!