This recipe is so good for so many reasons!
It's easy to make. It freezes beautifully for a double batch. It is sweetened with only fruit, can be made Gluten Free and/or Vegan.
I love to add it to my postpartum meal delivery because oats are a nutritive and you can riff on the recipe by adding some nourishing postpartum ingredients that I'll mention in the recipe.
I have to give credit to Cherie and Sonia from Apple Garden Playgarden, a LifeWays early childhood program) in Sebastopol, CA for introducing me to the recipe. I added a a few changes, but the foundation is from them, thanks ladies!
- 4 very ripe bananas
- 1 cup melted coconut oil
- 2 pastured eggs (or flax egg replacement)
- 4 cups rolled (or GF) oats
- 1 cup finely chopped dates
- 1 cup shredded coconut
- 1 cup chopped nuts and/or seeds
- 2 tsp. baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp cardamom
- 2 tsp vanilla
- 1 tsp salt
- *optional 2 Tbl fennugreek seeds for lactation support
Combine all ingredients and mix well. Add more coconut oil if mixture is too dry. Grease a 9x12 pan and bake for 30 minutes.
We like to serve with a dollop of coconut yogurt and fresh fruit on top.
You can slice and freeze for an easy snack or breakfast another day.
Bring this to a new mama in your community as an easy nourishing treat.