Entries in Banana (14)
Whew, it's been far too long since I posted a new recipe.
Long time no talk!
Are you down for some clean eating breakfast cookies?
First of all I'd like to wish you all a very happy and healthy new year! I hope everyone enjoyed a lovely Christmas holiday. I pretty much avoided all of my social media, which was a nice break. The one thing I didn't take a break from was working out and challenging my body. I just can't say no to free endorphins. That and shovelling snow...the snow-squall machine is back in full force here in cottage country Ontario. As I sit here typing this it continues to snow outside at -21˚c. brrrrr!
Let's talk about breakfast.
Now that the holidays are over it's time to get back into the swing of things. And what better place to start than breakfast? These flourless breakfast cookies were so satisfying. Just like a real cookie except without any added sugar or flour.
These breakfast cookies are like oatmeal to-go. They're comforting and filling and perfect for healthy breakfasts on the go when you may not have much time in the morning. These are very versatile so please feel free to add whatever fruits + nuts + you like. Maybe even some dark chocolate. That would be totally acceptable.
I used a large ice cream scoop to form these cookies. They don't spread much but they're thick + hearty with lots of chewiness. These cookies are gluten free and vegan so everyone can enjoy them.
Flourless Breakfast Cookies
Cook Time: 12 minutes
Keywords: bake breakfast snack gluten-free vegan sugar-free banana cinnamon coconut oats cookie
Ingredients (12 cookies)
- 3 ripe bananas, mashed (about 1 cup)
- 2 teaspoons ground cinnamon
- 1/8 teaspoon fine sea salt
- 1 cup unsweetened shredded coconut, toasted
- 1 1/2 cups rolled oats
- 1/2 cup chopped dried fruit, nuts or dark chocolate, I used raisins
Preheat your oven to 350˚F and line a large baking sheet with parchment paper.
Combine the mashed bananas, cinnamon, sea salt, and toasted coconut in a large bowl and stir well. Stir in the oats + raisins until just combined.
Using an ice cream scoop, scoop the dough and firmly press it into the ice cream scoop to compress and mould the cookie, then drop the dough onto the prepared baking sheet.
Bake for 12 minutes until golden brown around the edges.
Let cool then eat. Or store in the fridge in a sealed container for easy grab + go breakfasts. The cookies will keep for up to 5 days.
The riper your banana's are, the sweeter your cookies will be. If you’d prefer your cookies to be a bit sweeter, stir in a 1/4 cup of honey or maple syrup.
Serving Size: 1 cookie Calories: 118 Fat: 5g Saturated Fat: 4g Carbohydrates: 18g Sugar: 6.6g Cholesterol: 0mg Sodium: 27mg Fiber: 3g Protein: 2g
I'll be trying out some more soft-batch oatmeal cookies/ bars for breakfasts so stay tuned for that.
Until then, happy breakfasting and keep it clean and unprocessed!
How would you like a granola bar that's both delicious and good for you? One that has a nice balance of protein and carbohydrates? Well look no further, because I have got the perfect little frosty snack just for you.
Yes you heard correctly.
I've been thinking about making some new healthy snack bars that would be perfect for when hunger pangs strike. They're sort of a mix between banana ice cream and granola bars. The banana is what mainly holds them together, which is also why these guys get stored in the freezer.
I would suggest eating them in a bowl or on a little plate with a fork or spoon dessert style. Otherwise they will melt in your hands. We don't want that happening.
These would make a great healthy dessert. They would also be great for after workouts when you're a hot sweaty mess. You know when sometimes all you want is something nice and cool. Now that I've painted a rather gross image in your mind...
There's also an added bonus to these snack bars - they whip together faster than any other granola bar I've ever made (about 5 minutes -minus freezing time), and it only takes one bowl! They are also easily made vegan, just be sure to use a good vegan protein powder and viola! My favourite is Vega Sport.
Frosty No-Bake Chocolate Chip Granola Bars
Keywords: no-bake breakfast snack gluten-free grain-free low-sodium protein soy-free vegan option vegetarian banana chocolate north coast naturals whole grains bars
Ingredients (Makes 6 bars)
- 1 1/4 cup mashed banana (about 2 large banana's)
- 1 cup gluten-free rolled oats
- 1/2 cup crispy rice cereal
- 2/3 cup vanilla protein powder (I used North Coast Naturals 100% Iso Protein)
- 1/2 cup natural peanut butter
- 1/4 tsp sea salt
- 1/2 cup dark chocolate chips
Mash banana in a medium sized bowl using a potato masher or the back of a fork. Add rolled oats, crispy rice cereal, protein powder, peanut butter, and sea salt and stir until fully mixed. Now stir in chocolate chips.
Using a spatula, scrape and press the batter into an 8x8 baking pan lined with parchment paper. Make sure the batter is evenly spread by smoothing the top with your spatula. Place in the freezer for 1-2 hours or until firm. Remove from freezer and slice into bars. They will melt quite fast so please serve immediately or keep them stored in your freezer for when you want a quick snack.