Ingredients

2 cups ROGERS PORRIDGE OATS AND ANCIENT GRAINS (500 mL)
1/2 cup coconut, shredded (125 mL)
1/2 cup chocolate chips (125 mL)
1/2 cup almonds, sliced or cranberries (125 mL)
1 tsp. vanilla (5 mL)
4 medium ripe bananas
Mix n match your favourite ingredients to customize this recipe using our Porridge Oats & Ancient Grains.

Instructions

1.Preheat oven to 350°F. Prepare 2 cookie sheets with parchment paper.
2.Mix all dry ingredients in a large bowl. Set aside.
3.Place banana pieces into a blender and mix until pureed and no lumps.
4.Add vanilla and pulse to mix. Scrape all the banana mixture into the dry ingredients and mix well. The batter will be wet.
5.Using a heaping teaspoon, scoop out batter and place on cookie sheets. You will have to form the batter into uneven bites.
6.Bake 15-20 minutes or until browned. Cool on a cookie sheet, then transfer to a covered container and refrigerate. These also freeze well.
7.Variation: 3 bananas and 1/2 cup of peanut butter. Add bananas and peanut butter to blender and mix until well pureed.

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