Wow these are delicious and only four ingredients; yep you read that right………. four ingredients.
Because we’re on school holidays and my daughter never stops eating; I’ve really been focusing the baking these past few weeks on healthy sugar-free snacks that I’m happy for her to munch on.
These oat cakes are ridiculously simple to make and because they’re sugar-free I’m happy for her to eat them up. They’re also dairy free which is great for my ten month old who is dairy intolerant and the hubby who eats gluten-free so everyone’s a winner.
Plus being packed with oats they’re loaded with soluble fibre which is going to create a feeling of increased fullness; so I’m hoping I won’t continue to hear the phrase ‘mum I’m hungry’ fifty times a day. ( I live in hope)
The best bit; these are great for pregnant ladies giving you a boost mid morning or if you’re feeling a little nauseous, the sugar levels in the banana will help, keeping you going all morning until you can tuck into lunch.
3 Cups of Rolled Gluten Free Oats
2 softened bananas mashed
1/2 Cup of Clear Honey
2 tsp of Cinnamon
Set the oven to 180°C
- In a large bowl mash the bananas; you can really get these smooth or leave the lumps in which I love as you get delicious bites of warm banana.
- Add the honey and cinnamon and stir well.
- Add the oats and mix thoroughly with a wooden spoon. This will form quite a thick mixture; quite like a dough
- Line and grease a square oven proof tin and press the mixture into the tin; smoothing down with the back of a metal spoon
- Place in the oven for 20-25 minutes until just crisp on top.
- Score into squares and leave to cool before removing.
These are delicious when still slightly warm or just as good cold.
Can be stored for two days maximum in an air tight container ( but I doubt they’ll last that long)