This is one of the simplest baked recipes I’ve seen for a muffin/cookie type treat. I first came across this recipe from the Burlap Bag about a year ago and am finally getting around to trying it out. It’s labeled a cookie by some (it does sound more interesting), but I think of it more as a banana bread bite because it’s soft, moist and chewy like banana bread.
It starts with only two ingredients, banana & oats, I added the chocolate chips and cinnamon as extras in this recipe just because I like the combination. For being so simple, I was really happy with this recipe and it lends for so many possibilities with the other optional add-ins.
There is no need for sugar here as the ripened bananas will sweeten it just fine. The riper the banana the sweeter it will be. With no flours, butters or oils, these bites are a wonderful addition to the recipe collection.
Enjoy these for a quick breakfast, for an afternoon snack or after dinner snack as well. Pretty much any time of day is good with these little bites. They are best served straight from the oven but will hold well for a day or two, if they last that long!
Just the simplest of ingredients…
Soft, moist and chewy…just like a bite of banana bread!Print
CHOCOLATE CHIP + BANANA + OATMEAL BITES (4 INGREDIENTS)
With only 4 ingredients these little mounds of goodness are like having a bite of banana bread. Perfect for the morning time, a grab and go snack or anytime you feel like having a healthy treat.
- 2 very ripe bananas, mashed
- 1 cup oats, rolled or quick (I used GF)
- 1/2 teaspoon cinnamon
- small handful semi-sweet chocolate chips (Ghirardelli or Enjoy Life mini chips)
- dash of vanilla extract
- shredded coconut
- chopped nuts
- dried fruit
- a few tablespoons nut butter
Preheat oven to 350 degrees F.
In a medium size bowl, mash bananas fairly smooth, a few small chunks is ok. Add oats and cinnamon, mix well. Add in chocolate chips, mix again. If the mixture is really wet, add a few tablespoons of oats (see notes).
Grease a cookie sheet lightly with coconut oil or line with silpat. Using a tablespoon, scoop mixture and place on cookie sheet. I left mine in a dome shape, you could flatten it out a bit with your fingers to make a flatter shape. Should get anywhere from 12 -16 depending on the size you scoop out, if it was a heaping tablespoon or not.
Bake in oven for 15 – 20 minutes. If you make your scoops dome shaped and on the larger side, bake for 20 – 25 minutes. Remove from oven, let cool a few minutes before eating. Store leftovers loosely covered and eat within a day or two.
Makes about 12
The riper the banana, the sweeter your end result will be. I’ve used rolled oats (like you see here) and quick oats, both with great success. Also, I’ve had batches come out looking lighter than what you see here, usually when using quick oats, so your coloring may vary. They may also darken a bit overnight due to the banana.
I’ve made this recipe many times since sharing. I find that each time my mixture might be a little different. It’s never been too dry but sometimes seems too wet. This may be that my bananas were large, or extra ripe and soft. If you happen to think the mixture is too wet, add more oats.
You can play around with adding more bananas and oats making a larger batch as well. Since these don’t spread on the baking sheet. I’ve made 24 on an average baking sheet.
Try using this DIY Muesli Mix in place of plain oats. It delicious and makes it more of a trail cookie!
Enjoy this easy recipe often!