These coconut & raisin oat cookie bites are really easy to make and perfect for using up leftover bananas – great if you need to use some up before heading off on your holidays! As part of my #NoJunkJourney with Organix, I’m sharing this yummy new snack recipe with you today, along with some quick tips for healthy snacking when you’re out and about this summer.
With the summer holidays getting very close now, the temptation for unhealthy snacks gets harder to resist. There are so many places which offer only unhealthy snacks or have a very limited choice of healthy options available. Here are some of the worst culprits – places that we are all likely to take our kids to at some point this summer:
Whilst the occasional treat is a time-honoured part of summer, how do we avoid eating unhealthy snacks all summer long? My best tip is to think ahead and pull together a healthy snacks plan for the summer. When the kids are at home over the school holidays and out of their normal routine, they seem to be hungrier than ever and it feels like they’re asking for snacks all the time! If you add some healthy snacks to your shopping list each week and bring snacks with you when you go out, not only will you make sure they’re snacking healthily, but you’ll save plenty of money in the process too.
Here are some simple snack swap ideas from Organix to help you make some healthier snack choices for your kids this summer:
For more healthy snack ideas, have a look at my collection of more than 75 on the go snack ideas for kids, all of which are really quick and easy to pack so perfect for taking out with you when you’re out of the house. If you’re looking for healthy snacks to buy, check out my top 10 tips for buying healthy snacks for kids, so you know exactly what to look for when heading to the shops.
For our family holiday this year we’ll be heading to a cottage by the sea for a week, and as I do every year, I’ll stock up on plenty of healthy snacks to take with us. My husband laughs at the amount of food I pack to bring with us whenever we go away, but it makes life so much easier to have plenty of options available for both the journey and for the whole week of holiday.
I usually do a bit of baking before we leave so I can take some homemade snacks and treats with us. Recipes like my easy mini quiches, rainbow vegetable savoury muffins or the banana oat cookie bites below are great for using up any leftovers in your fridge before you travel, and it’s so nice to have home-baked goodies with you when you are away from home. On the morning that we travel, I also bag up any leftover fresh fruit and cut leftover vegetables like carrots and cucumber into sticks to take with us for the journey – it saves wasting food and keeps everyone fed and happy!
I also like to buy a nice stash of ready-made snacks to last all week long – some of our favourites are the Organix oaty bars, fruit snacks and bags of corn puffs – if you haven’t tried the new Cheese & Onion Lentil Hoops, I highly recommend them – never mind the kids, I love them myself! Also in my basket for the summer are the new fruit and seed bites from Organix, another snack the whole family is loving at the moment.
As I mentioned above, my yummy banana oat cookie bites recipe is a great way to use up leftover bananas that are past their best. The bananas add plenty of sweetness so there is no need to add any refined sugar to this recipe, and it’s allergy friendly too, as the cookies are vegan, nut free, gluten free (use gluten free oats), dairy free and egg free!
Coconut & Raisin Banana Oat Cookie Bites
Ingredients (makes 10):
- 2 very ripe bananas
- 80g oats
- 1/2 tsp mixed spice
- 25g desiccated coconut
- 28g (2 boxes) Organix raisins
Method:
Preheat the oven to 180°C (Gas mark 4/350°F). Lay out 10 silicone muffin cups on a baking tray.
Peel the bananas, then mash in a bowl. I just used a fork, but the kids love using a potato masher for this job!
Add the rest of the ingredients; oats, mixed spice, coconut and raisins.
Stir well until ingredients are completely combined.
Divide the mixture between the 10 muffin cups and press each one down firmly with the back of a spoon
Bake for 15 minutes until the edges are starting to brown and crisp up.
Remove from the oven and leave to cool for a few minutes until the silicone cups are cool enough to handle.
Pop the bites from the muffin cups and leave to cool completely on a cooling rack.
Enjoy!
Note: Once completely cool, these cook bites can be stored in an airtight container for up to 3 days.
Do you have any top tips or recipes for healthy snacking on the go? Why not join in the conversation by sharing on social media using the #NoJunkJourney or #FoodYouCanTrust hashtags on social media.
Grace
Disclosure: This blog post was commissioned by Organix. I was compensated for my time, however all opinions expressed in this post are my own.
Use up leftover bananas in these easy coconut & raisin banana oat cookie bites. This allergy friendly recipe is vegan, gluten free, nut free, egg free, dairy free and sugar free!
- 2 very ripe bananas
- 80 g oats
- 1/2 tsp mixed spice
- 25 g desiccated coconut
- 28 g 2 boxes Organix raisins
- Preheat the oven to 180°C (Gas mark 4/350°F). Lay out 10 silicone muffin cups on a baking tray.
- Peel the bananas, then mash in a bowl. I just used a fork, but the kids love using a potato masher for this job!
- Add the rest of the ingredients; oats, mixed spice, coconut and raisins.
- Stir well until ingredients are completely combined.
- Divide the mixture between the 10 muffin cups and press each one down with the back of a spoon to shape.
- Bake for 15 minutes until the edges are starting to brown and crisp up.
- Remove from the oven and leave to cool for a few minutes until the silicone cups are cool enough to handle.
- Pop the bites from the muffin cups and leave to cool completely on a cooling rack.
Note: Once completely cool, these cook bites can be stored in an airtight container for up to 3 days.
Want to try this recipe? Why not save it to Pinterest so you can easily find it again!
Leave a Reply