⏰ Prep 5 minutes • Bake 15 minutes
👶🏻 Suitable from 9 months
❄️ 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! 🤤 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!
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)
Preheat oven to 180°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 (180°C) until the top of the cups are beginning to brown.
Remove and allow to cool.