A favorite from Health Science magazine. Make multiple batches and freeze extras to take on road trips or outdoor adventures.
- 2 tablespoons ground flax seed OR ¼ cup applesauce
- 2 cups rolled oats
- 2 ripe bananas
- 6-8 Deglet dates, pitted
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ½ cups nuts (such as almonds or walnuts; optional)
Preheat the oven to 350 degrees. In a small bowl, stir together the flax seed with 4-5 tablespoons water and set aside. If using apple sauce, skip this step. Place the rolled oats into a medium bowl and set aside.
Add the bananas, dates, cinnamon and vanilla to a food processor and blend until smooth, about 30 seconds. Add the nuts, if using, and pulse a few times to break them up.
Add the flax-water mixture (or applesauce) and the banana mixture to the bowl of oats and stir well.
Use your clean hands to make 1-2 inch balls. Place on a baking sheet lined with parchment paper and flatten a little. Bake 20 minutes. Flip the clusters over and bake for 10-20 minutes more (shorter for a softer finish, and longer for a dryer finish). Enjoy!