Wednesday, October 15, 2014

Our Favorite Go-To Treat

This is the best treat ever! Sometimes you just need (want) a little something sweet or chewy or crunchy. This recipe won't satisfy your need for a crunchy treat but it definitely works when you want a little something sweet but healthy at the same time. That is why this treat is the best! It has no added sugar, no flour, no egg, no butter, no dairy! It mixes together in 5 minutes or less. You don't even need to measure if you don't feel like it. Just guesstimate! I can have these mixed up and scooped out on a cookie sheet by the time the oven reaches 350!

The base for this recipe is the lovely banana. It's adds the sweetness, the thickener, the stabilizer, etc. I don't know of any other fruit that is this versatile. You can add whatever you want to the banana /oatmeal mixture. Your favorite spices, flavorings or add-ins. You are going to love these!

Before baking

Healthy Banana Treats

3 mashed ripe Bananas, mashed
A big spoonful of Fresh Ground Peanut Butter, approx 1/3 to 1/2 cup, more or less (you can use store bought)
About a teaspoonful of Vanilla, more or less
A heaping teaspoonful of Cinnamon, more or less
About 2 cups Rolled Oats,  more of less
About 1/2 cup of Dark Chocolate, more or less
About 1/4 cup Coconut, Almond or Hazelnut Milk, I have used them all

In a bowl, mash your bananas. 
Add the peanut butter and stir the two together until they are completely mixed. 
Add the vanilla and cinnamon and stir well.
Add the rolled oats and stir until they are completely coated.
 Stir in the chocolate. 
Add enought of the coconut/nut milk until it makes a good scooping texture. 

Scoop the mixture out on a parchment covered baking sheet or you can scoop them into lined cupcake pans to make them muffin style.

Bake at 350 for 15-20 minutes. Baking time varies from the size scoop you use.

After baking

I let them cool and then I store them in the refridgerator or the freezer.

This recipe doubles very well and is a very forgiving recipe. You can add just about anything you want to the base and it will turn out well. Don't add too much liquid because you don't want the dough to be soupy or wet. 
I have also used Greek yogurt as the emulsifier in place of the milk. 
You can leave out the peanut butter but make sure your batter isn't too moist before you scoop it on to your baking sheet. I would suggest letting it sit on the counter for a few minutes before scooping. That gives the oatmeal a chance to soak up the extra liquid.


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