Healthy Banana & Cinnamon Oat Bites
Makes 16
As you may have guessed, i'm trying to eat healthier this month, not because i'm dieting or anything, i'm just not experiencing heavy cravings at the minute and wanted to do a little experiment to see how this way of eating affects me. I am the first person to say #balance is everything, but I also think it's okay to do this kind of thing if your relationship with food is a healthy one. I'll almost certainly incorporate my daily chocolate or cake or french fries back in when I crave them but for now, i'm going to be making a few recipes on the healthier side. Hopefully they serve as inspiration for anyone else who's trying to make a few healthier choices too!
These little oat bites are a perfect breakfast treat with some yoghurt or a satiating dessert for after dinner. They are small but mighty and I promise they'll be just enough to curb any hunger pangs after dinner. Enjoy my dessert-alternative (dessertative if you've read my Instagram caption)!
PRO TIPS
These aren't very sweet so if you're looking to jazz them up a little bit to make them more palatable to a sweet tooth you could pour in a cup of chocolate chips, MnMs, chopped up chocolate, or go for the sweet and salty vibe and add some crinkle crisps as well. This recipe is a great base for many mix-ins so feel free to go wild.
If you want to add more volume to these, a half cup of blueberries mixed in is a delicious option.
These can be stored in the fridge for up to a week, out of the fridge for 3-4 days, and in the freezer for up to 3 months!
Recipe
Ingredients
3 cups of rolled oats
2 tablespoons of cinnamon
1 teaspoon of salt
2 teaspoons of baking powder
2 eggs
2 bananas, mashed
1 tablespoon of vanilla extract
2 tablespoons of honey or maple syrup
1/2 cup of almond milk
1/4 cup of chocolate hazelnut or almond butter
2 tablespoons of coconut oil (+ extra for greasing your muffin tin)
Method
Preheat your oven to 180℃.
Mix together the oats, cinnamon, salt, and baking powder in a large mixing bowl.
In a separate bowl mix together the eggs, mashed banana, vanilla, honey, and almond milk.
Pour the wet ingredients into the dry ingredients and stir to combine.
Take a muffin tin and place a small amount (about 1/4 teaspoon) of coconut oil in each cup (you don't need to use liners for these as they come out pretty smoothly, but you can if you want to!). Using your fingers or a small piece of foil or kitchen roll, grease each cup with the coconut oil so that you line the base.
Evenly distribute the oat mixture amongst 16 muffin cups (about a heaped tablespoon).
Place in the oven for 25 minutes or until a toothpick comes out clean when inserted into an oat bite.
Use a thin rubber spatula to get these out as they can stick to the bottom if you aren't careful.
Melt your nut butter in a microwave in 20 second bursts until it becomes runny.
Mix the 2 tablespoons of coconut oil into the melted nut butter.
Drizzle the mixture over the muffins and enjoy straight away!
Stay Salty,
Romy xx