β° Prep 5 minutes β’ Bake 15 minutes
πΆπ» Suitable from 9 months
π± Vegan
βοΈ Store in the fridge in an airtight container for a couple of days, or freeze for up to 3 months. Defrost at room temperature

These banana and oat cups are such a simple recipe, with no added sugar they are the perfect snack for kids and are sooooo goood! π€€ The perfect way to use overripe and leftover bananas! I like to make this recipe into mini cups but you can do it into bars simply baking the mixture into a baking tin!
Ingredients
60g coconut oil (melted), plus extra for greasing
60g pitted dates
200g banana mashed
2 tbsps peanut butter (optional)
185g rolled oats
1 tsp vanilla extract (optional)

Method:
Preheat oven to 180Β°C and grease a mini muffin tin with coconut oil.
Place all the ingredients in a food processor until it forms a sticky paste.
Divide between muffin holes.
Bake for 12-15 minutes (180Β°C) until the top of the cups are beginning to brown.
Remove and allow to cool.
Enjoy !π

