These cookies are easy to throw together and make a lovely high fibre snack or breakfast option for on the go. Being full of flavour and texture, crunchy on the outside and chewy in the middle they resemble little round muesli bars. The recipe is flexible so you can use whatever nut butter, seeds or extra additions you like. Each time I’ve made these they’ve turned out slightly different and are always good. The possibilities of a flexible recipe are almost endless and allow you to be creative and have a little more fun in the kitchen!

Ingredients:

1 cups oats (rolled or ‘quick oats’)

2 ripe bananas, mashed

1/2 cup natural nut butter (peanut, almond, cashew or a mixed nut butter)

1-2 tsp. honey or maple syrup

1/2 tsp. vanilla essence

A handful or two of seeds of your choice (eg. chia, pumpkin, sunflower, sesame, poppy seed or a mix)

Any other extras you like e.g. coconut, berries, dark chocolate pieces

A tiny pinch of salt

 

Optional additions:

Cocoa or cacao

Dark chocolate pieces

dried fruit such as chopped dates, raisins, Goji berries, sultanas, cherries

Coconut flakes or desiccated coconut

Chopped nuts

 

Method:

Preheat oven to 180 degrees Celsius. Throw everything into a bowl and mix well. Then using your hands create balls (each about 1 Tbsp. of mixture), place on baking paper and press ever so slightly to flatten a little. Bake for 10-12mins or until cookies begin to turn a little golden. Allow to cool and keep in an airtight container.

 

 

Lara x

 

 

 

 

 

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