oats Archives • New Nostalgia

Apricot Banana Oat Bites – Only 5 Ingredients, No Sugar

If you are not an oat lover or banana lover, then I wonder if my blog frustrates you…because boy do I make a lot of things with oats and bananas. They are two of my favorite foods & I eat them both daily. Thanks for sticking with me, those who do not care for oats and bananas!

I’ve posted a version of this recipe before, but I had to share THIS version of them. Adding one special ingredient took these cookies to a whole different level. Guess what that was? DRIED APRICOTS.

These cookies are sweet despite having no sugar in them, but they are made super special with the sweet addition of apricots. My girls loved that I let them have cookies for breakfast. Yes, these cookies are that healthy!

I love these little cookie bites.

Why?

~I always have the ingredients on hand

~They are easy!

~They are healthy—bananas and oats!!

~They have no added sugar

~They are not overly sweet

~They fill little tummies

~The are great for snacks, breakfast and packed in lunches

~They make our home smell like I’ve been baking banana bread all day

~The oil I use is coconut oil, which I believe is very beneficial to our bodies.

~My kids beg me for them

Apricot Banana Oat Bites

(inspired by Banana Cookies @ MissionBFit)

3 ripe bananas

2 cups rolled oats

1/3 cup oil (I use 1/4 c. coconut oil plus water to make 1/3 c.)

1 cup dried apricots, cut into bite sized pieces

1 tsp vanilla

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The Directions:

~Mash bananas

~Stir in oil & vanilla

~Add oats & apricots. Let the mixture sit for 10 minutes, this softens the oats.

~Drop by teaspoon on to ungreased cookie sheet.

~Bake at 350 degrees for 10-15 minutes. Do not over bake. They will be like a soft granola bite.

~Store in a covered container.

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I left them out on the counter overnight on accident but ended up loving that they hardened up a bit and were perfect sprinkled on my oatmeal, sort of like crumbly granola topping.

Brunch/ GF, Vegan & Raw/ RECIPES

Strawberry Banana Raw Breakfast Oats

Chia oats is our go to snack and breakfast around here. Full of fiber and protein, (13 grams of fiber & 11 grams of protein!) they are super healthy and super filling! You can make them ahead of time and let them sit in the refrigerator for up to a day.

Start with mashing a banana. Don’t like bananas? Not sure about a substitute, as bananas are the base of the dish. Maybe mashed mango or peaches?

Our usual chia oats calls for banana, peanut butter and a bit of maple syrup. This time we skipped the peanut butter and added strawberries instead. Yum!

Chia is a superfood that we eat everyday around here.

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A little bit about:

Chia Seeds

~the are jammed packed with protein and minerals and healthy fats and fiber

~they provide more plant based Omega 3’s than any other food, even FLAX

~they have 5 GRAMS of fiber PER TABLESPOON!

~they are flavorless and dissolve in juice, soups, stews, shakes etc..

~they are FILLING!

Here is a great post on the benefits of chia seeds and different ways to use them.

Back to the recipe, I don’t really measure. I use 2 handfuls of oats. It is a very forgiving recipe, no need to be exact. We have made chia oats so often that even my 9 year old knows how to make them.

I use 2 palmfuls of chia.

One capful of vanilla. So easy!

We eyeball the almond milk…

…then stir it all up.

This is how it should look right after stirring. You want it a little runny. As it sits, the chia seeds soften and swell and the oats soak up some of the milk.

Let it sit in the refrigerator for 10-15 minutes to soften the oats and thicken. A little someone ate up the oats before I could take a final picture! She added a bit of agave and they were gone before I knew it!

Strawberry Banana Raw Breakfast Oats

1 banana, mashed

4-5 strawberries, cut up

1 cup oats (or two handfuls)

2 tbls chia seeds (or 2 palmfuls)

1 tsp vanilla (or 1 capful)

1-1/2 cups milk (almond, coconut, dairy)

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a drizzle of honey, agave nectar, or maple syrup

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Mash banana. Add strawberries, oats, seeds & vanilla. Add milk. Stir. If too thick, add more milk, you want them slightly runny like picture above. Let sit for 10-15 minutes in the refrigerator. Before eating, drizzle with sweetener of choice. Can be refrigerated up to a day.

Drinks/ RECIPES

Blueberry Banana Chia Oat Smoothie

I’m sipping on this hearty, filling, textured smoothie as I type away at this post. It is yummy! It is breakfast in a cup, which was perfect for me this morning. I’ve been carrying it around, sipping as I get stuff done around here.

I often use my Everyday Green Smoothie as a perfect base for adding whatever else to my smoothies. Usually it is frozen berries, but today I wanted the extra heartiness of oats. I also decided to throw some blueberries in there, which made it a pretty purple.

The oats make this a “textured smoothie” so if that is not appealing, skip the oats.

Blueberry Banana Chia Oat Smoothie

2 large handfuls of spinach (about 2 cups)

1 cup almond milk (or milk of choice-coconut, soy, dairy)

1 banana

1 scoop vanilla protein powder (I use Plant Fusion, see below)

1/3 cup blueberries (fresh or frozen)

1 cup ice

1/3 cup oats (optional)

2 tbls chia seeds (optional)

Place spinach, almond milk, banana, chia and protein powder in blender. Blend until smooth. You should see a cortex in the middle, if you don’t add a bit more milk until you do. When smooth, add oats, then ice. Blend a bit more. Pour and enjoy!

This smoothie contains at least 16 grams of fiber and lots of protein from the powder and spinach. It is also a good source of iron (spinach), potassium (banana), and antioxidants.

Chia Seeds

Love ’em. Why?

~the are jammed packed with protein and minerals and healthy fats and fiber

~they provide more plant based Omega 3’s than any other food, even FLAX

~they have 5 GRAMS of fiber PER TABLESPOON!

~they are flavorless and dissolve in juice, soups, stews, shakes etc..

~they are FILLING!

The protein powder I use is Plant Fusion Pea Protein Powder. It is vegan and is sweetened with stevia herb. No yucky artificial sweeteners. Love it!

Brunch/ RECIPES

Chocolate Almond Chia Oats

This Chocolate Almond Chia Oat pudding is served cold. It is a wonderful breakfast and makes a very healthy and filling snack.

My 8 year old lives for this stuff and has become the official ‘chia oat maker’ in our home. She is so cute measuring, mashing and stirring. She keeps the recipe on the refrigerator and knows that I am ok with her making them whenever she wants, due to how healthy they are!

This nutritional information below includes:

1/3 cup oats, 3/4 cup unsweetened almond milk, 2 tablespoons chia seeds, and 1 small banana.

{my girls use the Chocolate Peanut Butter version as a super healthy apple dip!}

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A little bit about:

Chia Seeds

Chia seeds and I are becoming fast friends. Why?

~the are jammed packed with protein and minerals and healthy fats and fiber

~they provide more plant-based Omega 3’s than any other food, even FLAX

~they have 5 GRAMS of fiber PER TABLESPOON!

~they are flavorless and dissolve in juice, soups, stews, shakes etc..

~they are FILLING!

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Chocolate Almond Chia Oats

1 banana, mashed

1/3 cup regular oats

3/4 cup chocolate almond milk (or chocolate regular, soy or coconut milk)

2 Tbsp chia seeds

1/4 tsp pure vanilla extract

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1 spoonful almond butter (can use peanut butter)

a squirt of agave nectar (or honey or maple syrup)

Mix all but almond butter and agave in a bowl. Cover and refrigerate for at least 15-30 minutes (up to overnight, if desired). Uncover and stir, then top with almond butter and sweetener of choice.

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For regular Chia Oat Breakfast Pudding, click here.