After several weeks of successfully finishing off our organic bananas, we were again faced with a dilemma – freeze, compost, or experiment? Given my husband’s request that I not expand upon my store of frozen overripe bananas and our aversion to food waste, I figured I basically had no choice but to experiment!
After the success of my Chocolate-Banana Oatmeal Bites, this time around I tried a
cinnamon variation, and they turned out just as fabulously!
These are very banana bread-like in flavor, and have a very soft texture. Much like banana bread, they would be delicious with nuts or raisins tossed in instead of cranberries, or I could even see using pumpkin pie spice instead of cinnamon! I love them for breakfast as an alternative to granola bars – they’re sweet and easy to eat on the run, but without all of the processed junk you’ll find in the typical packaged bar.
- 3 overripe bananas
- 1/4 c salted butter softened
- 2 tsp vanilla extract
- 2 1/2 c oatmeal
- 2 tsp cinnamon
- 1/4 c dried cranberries optional
Peel bananas and place in a medium bowl. Using a mixer with paddle attachment, mix bananas until smooth, then add butter and vanilla and mix until well combined. Add oatmeal, cinnamon, and cranberries, and mix until just combined. Spoon onto a baking sheet lined with parchment paper or a silpat then flatten with a fork. Bake at 350 for 20-25 minutes or until edges are golden.
Tagged: cookies, flourless, gluten free, overripe bananas
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