Author Notes
This recipe is yet another accident/experiment from last week when I was trying to replicate a healthy cookie recipe I found on 101 cookbooks. I didn't have everything required so made a few substitutions and I wouldn't call the end result a cookie really, but more a banana bread meets granola! I think you'll have great fun customizing this easy recipe and you'll find it's very versatile: sweet enough to be a dessert, healthy enough to be breakfast on the go, and light enough to serve as a snack. I hope you like it! Just as an FYI: this makes a great breakfast in the car; tried it out this morning. For the original recipe, check here: http://www.101cookbooks... —Megan@Maison
Ingredients
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2
large ripe bananas, mashed
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1 teaspoon
vanilla extract
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1/2 cup
maple syrup
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2 cups
rolled oats
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2/3 cup
shredded coconut
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1/2 teaspoon
salt
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1/2 teaspoon
cinnamon
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1/4 cup
dried apricots, chopped
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1/2 cup
dried cranberries
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1 teaspoon
baking powder
Directions
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Pre-heat your oven to 350 degrees, with racks in the upper third. Line two baking sheets with parchment paper or other liner ( I didn't have any parchment or liners, so I just lightly greased each pan with a little olive oil and had no trouble).
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Mix syrup, vanilla, and bananas in a large bowl. In another bowl, mix oats cinnamon, baking powder, coconut, dried fruit, and salt. Add dry ingredients to the wet and mix well (I just used my hands...don't be shy).
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# Mold the mixture into little balls in your hands. They may be a little loose, but that's ok: they'll firm up in the oven.
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Put baking sheets in the oven and bake until outside starts to brown, about 15 minutes. Remember, the bigger the cluster, the longer it will take to firm up.
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I found this recipe yielded about 2 dozen 2-bite clusters (a little bigger than "bite size") that were slightly crispy on the outside yet moist and chewy on the inside. Store on a cake stand with a lid (they're pretty too). Enjoy!
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