4 Ingredient Healthy and Vegan Banana Oat Cookie Bites

Preparation Time: 5 minutes
Baking Time: 18 minutes
Total Time: ~ 30 minutes
Makes 12-16 Bites

One of my favorite things to do is use overripe bananas in healthy baking recipes. They’re the perfect way to save food and not have to throw anything away. Also, did you know that being healthy doesn’t mean having to eat like a rabbit everyday?

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These banana oat bites start off with a simple 4-ingredient base. All the ingredients are refined sugar free, vegan, and 100% all natural! Whether you need a quick way to fill you up before practice, looking for a healthy way to get your daily dose of sweet, or just out of snacks, these bites are sure to satisfy.

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Ingredients

  • 2 overripe bananas
  • 1 1/2 cup old-fashioned oats (any oats are fine)
  • 1/8 cup almond milk (or any milk you prefer)
  • 2 tbsp whole wheat flour

Optional Mix-Ins

  • dried fruit
  • chocolate chips
  • peanut butter
  • maple syrup
  • seeds

Directions

  1. Preheat oven to 350°F.
  2. In a small bowl, mash up the 2 bananas using a fork. They don’t have to be perfectly mashed, but make sure they’re aren’t any super big chunks. Pour into a medium mixing bowl.
  3. Add the oats into the mashed banana mixture. Pour in the almond milk. Stir so that everything is evenly combined
  4. At this point, the mixture will be pretty wet. Add in the whole wheat flour so everything binds together more easily.
  5. Now is the time to add in any mix-ins that you choose! I added raisins and mini chocolate chips.
  6. On a greased or parchment lined baking sheet, place 1 tablespoon or so rounds of the batter. Since they’re on the stickier side, you can either use an ice cream scoop or use 2 spoons like I did. Note that these bites won’t spread or rise, so whatever shape you want them to be after baking, place them like that!
  7. Bake for 15-20 minutes depending on the size of your bites. I baked mine for 18 minutes. Remove from oven and let it sit for 2 minutes. Remove from pan and enjoy!

Store in an air tight container at room temperature for up to one week.

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