Don't buy expensive processed bars, make these instead! Great way to use up ripe bananas!

This is a super healthy recipe that's a great way to use up ripe bananas (especially when you only have one or two) - easy oatmeal cookies recipe no flour! If you need an idea for a quick breakfast that can also be an on the go breakfast, this oatmeal breakfast cookie fits the bill. Well, to be honest its shaped like a cookie but the similarity ends there its more like a round breakfast bar. Its super easy, quick to make, great for cooking with kids and a perfect way to use up ripe bananas, especially when you only have one or two (when youre wishing you had 3 so you could make banana bread ).

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For more healthy breakfast recipes, check these out:
https://www.youtube.com/playlist?list=PLqep23q64gkwTp6FswuJd41N_6jw6Fkbk

Timestamps (click on link in time list to jump right to that point):
0:00:00 - start
0:00:13 - introduction - why you should make oatmeal breakfast cookies
0:00:54 - required ingredients and preparation steps
0:01:39 - how to shape the batter
0:01:52 - final product
0:01:58 - Review: how and why these are healthy

The recipe is also vegan and can be gluten free if you use certified gluten free oats. Most importantly, its made with 100% all natural ingredients and NO processed foods. Ive also added the superfood ground flax to this recipe. You wont even know its there and youll get its many benefits: healthy omega-3 fats, fiber and lots of cancer fighting lignans. Feel free to add your own mix-ins like dried fruit, sugar free cacao chips, or even sub out the chopped walnuts for another nut or raw seed. Theyre super easy to make a double batch if youve got 2 ripe bananas. Theyll keep in the fridge for about a week, and they also freeze great. They also make a great after school snack for kids. Heres how to do it:
Ingredients
1 ripe & spotty banana
1 1/2 cups (150 g) gluten-free or regular rolled oats, divided
2 tablespoons unsweetened applesauce
2 tablespoons ground flaxseed
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/3 cup (35 g) chopped walnuts (or another nut/seed)
- optional: 1/4 cup mix-ins like dried fruit or chocolate chips of your choice. The best choices to keep things unprocessed and healthiest: dried fruit WITHOUT added sugar (sorry, Craisins!) or 100% cacao (sugar free) chips. Understandably not everyone is ready to go all-out healthy so if you need to use regular chocolate chips to get your kids (or yourself!) to eat them, then do that! You can always work towards healthier eating.

Directions
1. Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat. Peel the ripe banana and break it off into chunks in a medium bowl. Mash the banana with a fork until it forms a paste.
2. Next, add 1/2 cup of the oats to a blender or spice grinder and process for 30 seconds, or until a fine flour forms. Next put 2 Tablespoons of flaxseed into your spice grinder and grind until a fine flour forms. Add in the oat flour, ground flax, remaining oatmeal, applesauce, cinnamon, baking powder and salt. Mix until everything is evenly incorporated, then fold the chopped walnuts into the batter.
3. Use around 3 tablespoons of batter to form 6-7 even cookies, then use damp hands to press each cookie onto the tray they will not spread out in the oven, so shape them how youd like them to be. Bake for 15-18 minutes, then remove from the oven and transfer to a baking rack to let cool completely.
4. Once cool, store in a loosely covered container at room temperature for up to 5 days. Theyll last longer in the fridge, but you can also freeze these and reheat as needed!

Thanks to frommybowl.com for the original inspiration to the recipe (which I will pat myself on the back for improving the healthiness even more by adding ground flax.) :)

#breakfastbar, #healthybreakfast, #afterschoolsnack, #noaddedsugar

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