Makes 22 Bites
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These are lovely for a mid-afternoon snack with a cup of tea. Choose coconut oil instead of butter to make it plant-based; I love both versions equally. The sweetness all comes from the dried and fresh fruit, so make sure the bananas are very ripe. Use your favourite nut butter for these: I do find, though, that peanut butter tends to be make these little bites a bit drier so I prefer almond or cashew.
- 3 tbsp unsalted butter
- 200g rolled oats
- 2 small very ripe bananas (200g)
- 3 tbsp smooth nut butter (such as almond or cashew, stirred well in the jar first)
- 4 tbsp mixed dried fruit (such as raisins and chopped apricots)
- 2 tsp ground cinnamon
- A tiny pinch of sea salt, plus extra for sprinkling
1. Preheat the oven to fan 190°C/gas mark 61⁄2 and line a large baking tray with baking parchment.
2. Melt the butter in a medium saucepan, then add the oats and cook on a medium heat for 4–5 minutes, stirring a few times, to achieve that delicious golden, toasted flavour.
3. Meanwhile, mash the bananas very well with a fork in a medium bowl.
4. Add the nut butter to the oats and stir until mixed, then remove from the heat. Add the mashed banana and all the remaining ingredients and stir until combined. If you have time, wait 10 minutes for the mix to cool down a little, as it makes it easier to form the fruit bites.
5. Take about 2 teaspoons of the mix and roll it into a ball in your hands, pushing down any dried fruit into the mix, as they might burn if left poking out on top. Repeat with the rest of the mixture until you have 22 small bites, and place, spaced apart, on the baking tray.
6. Bake for 10 minutes until golden-edged and, once out of the oven, leave for 10 minutes on the tray before transferring to a wire rack to cool for another 15 minutes. Enjoy straight away or store somewhere cool, in a biscuit tin or airtight container, for up to 5 days.
For a variation replace the ground cinnamon with a pinch of ground ginger or chai spice mix.
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