Literally, a super easy recipe and basically as mentioned… Chocolate, Oatmeal, and Bananas!
I love making banana oatmeal cookies because it’s a good, clean eat. Simple and it’s a no bake. Normally I don’t add chocolate but I saw this recipe via OhSheGlows and thought it was a great frozen snack that’s vegan, and gluten-free. It’s a great alternative when you’re craving something sweet.
- 1 cup rolled oats
- 1/2 cup vegan chocolate chips (found some at Whole Foods)
- 2 large bananas
- 1 tsp pure vanilla extract
- 1 tbsp chia seeds
- 2 tsp cocoa powder
- In a microwave safe bowl, melt the chocolate chips for about 60 seconds. Remove from microwave and stir so the rest of the chips melt. (TIP: Microwave in increments of 10-12 seconds, take out and stir to prevent burning the chocolate)
- Chop the bananas and mash it into the melted chocolate chips with a fork.
- Stir in the rest of the ingredients into the chocolate and banana until all oats are coated with chocolate.
- Line a plate or cookie tray with parchment and form size of cookies to your desire.
- Freeze for about 1 hour or until firm. Cookies will firm up, but they won’t become solid and will remain chewy
Best serve cold because it is banana so when left at room temperature, the cookies will get a bit “mushy”. I recommend to keep these in the freezer until you want to eat them : )This picture DEFINITELY doesn’t do this justice but when you’re quickly “baking” this so late into the night, something’s got to give right? Anyways, hope you enjoy!
HOW TO: This isn’t one of the healthiest recipes I’ll post, but it will be a delicious one! : )
My sister actually made this a while back and it was bomb.com… Thought I needed to make this myself and share the recipe that she learned from sallysbakingaddiction.com, an awesome site filled with mouth watering recipes! So get your ingredients ready:
Suggested to use an 8×8 pan but I ended up using a big Pyrex bowl because that was all I had available. (So what, dough!)
- 3 Tablespoons unsalted butter, cold
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup slivered almonds
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter, softened to room temperature
- 1 cup milk (almond milk works fine too)
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup chocolate chips (your prefernce of: dark, milk, semi-sweet or white)
- 1& 1/2 cups fresh or frozen (thawed) unsweetened raspberries
Spray baking pan with a non-stick spray (or what I did was coat it with thin layer of coconut oil). Set aside.
Preheat oven at 350ºF
Let’s start with the STREUSEL:
Gently mash up 3 tablespoons of cold butter in a small bowl. Add 1/4 cup all-purpose flour + 1/4 cup sugar and mix around with a fork. You want a chunky and crumbly texture. Add almonds. Set aside.
Now for the CAKE:
In a large bowl with a handheld or stand mixer, add your flour, sugar, butter, milk, vanilla extract, baking powder, salt, and egg. Beat on low until everything is sufficiently combined – about 2 minutes. Scrape down the sides of the bowl as needed. Do not over-mix.
Lay it on – Spread half of the batter into your prepared baking pan. Layer with half of the streusel, then add in most of your raspberries and chocolate chips. Repeat with the rest of the batter and streusel. Top with remaining raspberries and chocolate chips.
Let it bake:
Bake for 45-50 minutes, covered. To determine if done – stick toothpick in the middle of cake and if toothpick comes out clean, voila! You’ve just finished baking a raspberry choocolate coffee cake!