Ingredients
Directions
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a mixing bowl combine the oats, oat flour, baking powder, cinnamon, sea salt, and nutmeg.
Stir through until well combined.
Add the banana, vanilla extract, and chocolate chips (if using) to the dry mixture, and stir through until combined.
Using a cookie scoop, place 2-tablespoon mounds of batter onto the prepared baking sheet.
Bake for 13–14 minutes, until just warm to the touch and light golden on top.
Remove from the oven and let cool on the pan for a minute, then transfer to a wire rack to cool further.
Enjoy warm, chilled or at room temperature!
Chef's Notes
DIY oat flour You can make your own oat flour by finely grinding rolled oats.
Substitutions
Substitute oat flour with almond flour.
Substitute banana puree with pumpkin puree, mashed sweet potato, or unsweetened apple sauce.
Storage Store leftovers in an airtight container in the refrigerator for up to one week or freeze for up to one month.
Recipe courtesy of Plant-Powered Families by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
Directions
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a mixing bowl combine the oats, oat flour, baking powder, cinnamon, sea salt, and nutmeg.
Stir through until well combined.
Add the banana, vanilla extract, and chocolate chips (if using) to the dry mixture, and stir through until combined.
Using a cookie scoop, place 2-tablespoon mounds of batter onto the prepared baking sheet.
Bake for 13–14 minutes, until just warm to the touch and light golden on top.
Remove from the oven and let cool on the pan for a minute, then transfer to a wire rack to cool further.
Enjoy warm, chilled or at room temperature!