A great snack or breakfast on-the-go!
Serves: 8, Prep Time: 5 minutes, Total Time: 20 minutes.
4 large ripe bananas
4 cups old fashioned gluten free oats
3 ½ cup unsweetened shredded coconut
¾ cup hazelnuts, almonds, cranberries or walnuts
1 tbsp. baking powder
2 tsp. vanilla
2 tsp. cinnamon
Preheat oven to 350°F. Line a baking sheet with parchment paper, or lightly grease it.
Mash the banana in a large bowl with a potato masher or a fork.
Add all of the ingredients and stir well to combine.
Scoop up about 1 ½ tbsp dough at a time and squeeze it together to make a rough ball. Place the balls about ½ inch apart on the baking sheet.
Bake for 10 to 15 minutes or until when you lift up a ball, you can see a golden brown at the bottom.
Cool and store in an airtight container for up to a week, or in the freezer for several months.
Makes about 40 breakfast balls 1 ½ inches in diameter.