Recipe by cnoel42
"Oatmeal to-go! A great dish to make once a week for a healthy grab and go breakfast solution or just a great 'energy' bar option."
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Irish steel-cut oats
ripe bananas, mashed
ground flax seeds
pitted, chopped dates
1 1/2 teaspoons
Loved this recipe! I made muffin size oat cakes and they are great (I used a 360 degree oven for 30 minutes and that worked well). Thank you for sharing this
It's defiantly a 5 star recipe. I added 1/2 cup of chocolate chips instead of dates for sweetness and 1/2 cup of pumpkin seeds. I didn't have any pecans. I am not buying packaged granola bars anymore. Thank you for sharing the recipe!!
I have been wanting something like this for the last year or so. Something healthy I can make at home, then have ready to grab and keep in my purse to give my 2 1/2 yr old to snack on. I've been relying on packaged stuff, but now I can proudly offer these, and feel awesome about how they are homemade and preservative free. :D
I used olive oil instead of coconut oil and craisins instead of dates. I actually made them for my niece who just had a c-section, but doubled it and kept some for myself. I can't stop eating them. And I goofed and mixed the honey in, instead of drizzling it on top. I bet that would make it even better.
This is a great snack - packed with flavor, and very filling. I cut the recipe in half, because I had two overripe bananas to use up. I also added about 1/2 cup applesauce. I subbed sliced almonds for the pecans and raisins for the dates (what I had on hand). I think the recipe is really forgiving and you could easily substitute some pumpkin puree for some of the mashed banana and swap in your favorite nut butter, oil, seeds, nuts, dried fruit. Can't wait to experiment with my next batch!
so easy! I put in blueberries.
Easy to make and taste great!
Nice and moist. Don't over-bake. If you aren't on a salt restricted diet, a 1/4 a1/2 tsp. of salt will give it that little something it needs.
I love this recipe. I have made it now about 4 times. I have changed up the ingredients a bunch of times and it had turned out awesome every time. I love making them in muffin tins so that each one is crispy on the outside. I have it for breakfast every morning and it keeps me full until lunch. I store them in the freezer and heat them in microwave so it is a warm meal. I am allergic to nuts so I add more pumpkin seed and sunflower seeds to the mix instead of the pecans
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 118
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