An on-the-go breakfast to enjoy with Greek yogurt for extra protein! Delicious as a snack with iced tea or coffee!
Preparation
10
min
Cooking
15
min
Portion
10
Ingredients
- 375 ml (1 ½ cups) rolled oats
- 30 ml (2 tbps) chopped almonds
- 30 ml (2 tbsp) mini chocolate chips
- 15 ml (1 tbsp) chia seeds
- 5 ml (1 tsp) baking powder
- 125 ml (½ cup) sweet potato purée
- 1 mashed banana
- 80 ml (⅓ cup) natural peanut butter
- 45 ml (3 tbsp) flaxseed mixed with 45 ml (3 tbsp) water
- 5 ml (1 tsp) vanilla extract
Note: For a low FODMAP version, replace almonds with pumpkin seeds.
Preparation
- Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a large bowl, combine oats, almonds, chocolate chips, chia seeds and baking powder.
- Stir in remaining ingredients with a spoon.
- Shape into 10 to 12 small patties and place on baking sheet.
- Bake for 15 minutes or until lightly browned.
Notes
Can be stored for 3 to 4 days in the refrigerator or 1 month in the freezer.
Créatrice culinaire
