These healthy banana oatcakes are a perfect grab-and-go breakfast or sweet snack. They’re sugar-free, dairy-free and gluten-free!
2018 Update: When it comes to recipes I couldn’t live without, these banana oatcakes rank high on my list of must-haves. They’re a cinch to pull together, and they’re a lifesaver on busy weekdays. They’re made simply with rolled oats and flaxseed (for a bit of extra fiber) along with banana puree (made by blending whole bananas), coconut oil and your favorite add-ins.
My mom is not much of a breakfast person (she’s happier with a few bites of leftover steak and potatoes than a pile of pancakes) and often subsides on coffee alone in the morning. She’s been trying to get back into a regular breakfast habit, however, and has started making her friend’s recipe for breakfast “cookies”—little oatcakes of mashed bananas, oats and nuts, which provide just enough fuel to get her to lunch. She made a batch for us when she visited a few months ago, and Ella and I fell in love with them, especially as a snack. I’ve tinkered with the recipe, and these banana oatcakes have become a staple in our house.
When the girls get home from school I snag a few banana oatcakes from the freezer (including one for me!), toast them until lightly crisp on top, and then we sit to our snack with a cup of tea. The oatcakes are lightly sweet from the addition of pureed bananas, with a slight nutty crunch. Delicious. Dare I mention that they happen to be sugar-free, gluten-free and vegan? They’re lovely just as they are, but I often throw in dark chocolate chips, raisins or dried fruit for added measure. A batch will last for a week in the fridge or for several months in the freezer so you can make them ahead of time, then grab-and-go as you like—morning or afternoon.
When it comes to recipes I couldn't live without, these banana oatcakes rank high on my list of must-haves. They're a cinch to pull together, and they're a perfect grab-and-go breakfast or sweet snack. They're also sugar-free, dairy-free and gluten-free! The batter is made simply with old fashioned rolled oats, banana puree (made by blending whole bananas), nuts, flaxseed (for a bit of extra fiber), coconut oil and vanilla. You can cook them as they are, or doctor them up with chopped chocolate, raisins or dates. They can be stored in the fridge for up to a week (they're even better the next day), or in the freezer for a few months. I like to reheat them in the toaster oven before serving, allowing them to crisp up on top.
- 3 cups (9.5 oz, 240 g) rolled oats (not quick-cooking or instant)
- 3/4 teaspoon fine sea salt
- 1 teaspoon cinnamon
- ¾ cup (3 oz) chopped walnuts or pecans (optional)
- 2 tablespoons ground flaxseeds (optional)
- 2 cups banana puree, (about 5-6 very ripe bananas, processed in a blender or mashed until smooth)
- ¼ cup coconut oil, melted (or you can use a neutral vegetable oil or nut oil such as almond or walnut oil)
- Optional add-ins: chopped dark chocolate or chocolate chips, raisins or chopped dates
- Preheat the oven to 375˚F.
Mix together the oats, salt, cinnamon, nuts (if using) and ground flaxseeds (if using). Add the banana puree, coconut oil, and any add-ins (if using). Let the batter sit for 5 minutes to soften the oats and slightly thicken.
- Using an ice cream scoop or two spoons, scoop the dough onto parchment-lined baking sheets, flattening the mounds into 3-inch rounds that are about 1/2-inch tall. Bake 22-25 minutes, or until light golden around edges and on top. Cool completely. The oatcakes can be refrigerated for up to 1 week or frozen for up to 3 months. To serve, heat the oatcakes in a toaster oven until lightly crisped on top.
Storage: Once cooled, the oatcakes can be refrigerated for up to 1 week or frozen for up to 3 months.