by Alison Landolt
As much as I try, I do not enjoy oatmeal. I mean, I’ve shared an overnight oats recipe (https://www.efhou.org/post/feed-me-friday-overnight-oats) that I actually do like, but for the most part, oatmeal just doesn’t do it for me. Unless it’s baked. And a cookie.
These baked oatmeal bites are basically like having cookies for breakfast but with zero fake ingredients or refined sugars. They’re even easier to make than overnight oats. Plus, they are super portable for on-the-go breakfasts.
1 cup gluten-free quick oats
2 medium bananas, mashed
½ tablespoon chia seeds (optional)
Sprinkle of cinnamon
2-3 tablespoons chocolate chips
Preheat oven to 350 F. Line a baking sheet with parchment paper for easy cleanup.
Mash bananas. Add all ingredients, except for chocolate chips, to a bowl and mix to combine.
Scoop “cookies” onto the prepared baking sheet. I then press 5 chocolate chips into the top of each cookie. If you use miniature chocolate chips, you can probably get away with throwing them in the batter. I find they don’t distribute very well when you use regular-sized chips.
Baked for about 15 minutes.
Baked oatmeal bites are best enjoyed fresh, but you can reheat them in the microwave for about 15 seconds to refresh them. Store on the counter for one day at most, then transfer to the refrigerator.
Makes about 12 bites.
Variations:
There are lots of possibilities! Add your favorite chopped nuts, coconut flakes, raisins/craisins, or even a couple dashes of pumpkin spice to make them your own.
Alison Landolt is an EFHou founder.
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