Healthy Banana & Cinnamon Oat Bites
Makes 16
Â
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