Breakfast Oat Bites
These Breakfast Oat Bites are a simple, beelicious 'grab-and-go' brekky solution. Made with our Choc Honey, they'll fast be a hit with the whole family.
¼ cup tahini paste
¼ cup Capilano Choc Honey Spread
1 teaspoon vanilla extract
2 ½ cups rolled oats
1 teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon salt
1/3 cup dried cranberries
Preheat oven to 180°C (fan-forced) and line 2 baking sheets with baking paper.
In a large bowl, combine bananas, tahini, Capilano Choc Honey Spread and vanilla extract and stir until smooth. Add the oats, baking powder cinnamon, salt and raisins or cranberries and stir until combined.
Heat a large non-stick frying pan over low-medium heat. Add 1/2 teaspoon butter to the pan.
Roll 2 tablespoon-sized amounts of the mixture between your hands to form a ball and then place on the baking sheets 4cm apart and flatten with your hands. Bake for 12-15 minutes or until oats are lightly golden. Remove from oven and set aside to cool.
Store in an airtight container on the bench for 2-3 days, in the fridge for up to 1 week or 203 months in the freezer.