Description
These Banana Coconut Oat Breakfast Bites are a quick little breakfast made with a ripe banana, oats and coconut, then cooked until lightly golden. They’re soft in the middle, gently spiced with cinnamon and nutmeg, and lovely served warm with fresh lemon, honey and a sprinkle of coconut.
Ingredients
Units
Scale
- 1 large banana, peeled and mashed
- 1/4 cup oats
- 1/4 cup fine coconut
- 1 tsp self-raising flour
- Cinnamon, to taste
- Nutmeg, to taste
- A small amount of coconut oil or olive oil, for cooking
Instructions
- Add 1 large peeled and mashed banana, 1/4 cup oats, 1/4 cup fine coconut, 1 tsp self-raising flour, cinnamon to taste, and nutmeg to taste to a bowl.
- Mix everything until you have a thick, sticky mixture.
- Let it stand for about 2 to 3 minutes so the oats can soak up a little moisture. If the mixture feels too loose to hold its shape, add another 1 tsp oats and give it a minute.
- Heat a non-stick frying pan over medium-low heat.
- Add a small amount of coconut oil or olive oil, just enough to lightly coat the pan. You don’t need much.
- Spoon the mixture into the pan and gently shape it into 2 or 3 small flapjacks.
- Keep them fairly small because the mixture is soft and can be tricky to flip when made too large.
- Cook for about 3 to 5 minutes on the first side, until the underside is set and lightly browned.
- Use a thin spatula to turn each flapjack.
- Cook for another 2 to 4 minutes, lowering the heat if they’re browning too quickly. The centre should feel set but still soft.
- Transfer the bites to a plate and serve warm with fresh lemon juice or lemon wedges, honey to taste and extra fine coconut.
- A little squeeze of lemon really wakes up the banana and coconut, so don’t skip it if you like that sweet and tangy contrast
Notes
Prepared, tried, and tested by Nazley
