(C)OAT SNACKS

Updated: Jan 1, 2019


Lately I’ve been running around the hospital quite a bit which means that ‘coat-snacks’ have been necessary. These are snack that I can carry in my white coat whenever I’m at the hospital. Most days I’m following a doctor from patient to patient to basically learn how to be a doctor. I never know when I’ll get time to sit down and have a proper meal so these snacks keep me going on busy days.

These oat snacks are amazing when they are still warm from the oven – especially if you add chocolate and a tablespoon of nut butter instead of cranberries. However, they work very well as ‘coat snacks’ as well. They do get a bit dry when they cool down, but this just makes them perfect for an on the go snack where I don’t want them to stick to my fingers and teeth.

INGREDIENTS

Makes: 8

  • 2 bananas

  • 3 fresh dates

  • 1 cup of oats

  • 1 tbsp. white flour (I use buckwheat or spelt flour)

  • 1 tsp. baking powder

  • 1 handful of walnuts (optional)

  • 1 handful of dried cranberries (optional)

METHOD

  1. Turn the oven to 180 degrees Celsius

  2. Blend or mash together the bananas and dates

  3. Stir in the rest of the ingredients

  4. With a tablespoon place the dough on a baking sheet covered with baking paper – shape the dough into the cookie sizes you’d like (they don’t spread out much while baking)

  5. Bake for about 20 minutes until golden and crispy but let the middle be soft (the baking time is depended on the oven so check them every 5-10 minutes


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