Ahhh, fall. Is there anything better than sweaters, baked goods, and warm drinks? GIVE ME ALL THE COZY THINGS!!! But mostly, I’m excited because we’re entering the season of some seriously good FOOD. If you like to eat as much as I do, you won’t want to miss this easy, scrumptious treat: Peanut Butter Banana Oatmeal Snacks!
Are they healthy? Debatable. I mean, it doesn’t have marshmallows in it. Then there’s the peanut butter, which depending on what your definition of healthy is, is healthy! And the sweetness isn’t from sugar, it’s from maple syrup—which after some Googling, I discovered has several health benefits. We’re talking antioxidants, anti-inflammatory properties, minerals, skin benefits and some have even suggested it can help with cancer. WHAT? I had no idea. No more shame in the maple syrup game ;). You could even sub out the egg and make it vegan, or use gluten-free oats for someone who’s allergic.
So here’s my fave “healthy-ish” fall recipe—it’s delicious warm from the oven, cold as an afternoon snack and they even freeze well!
Healthy-ish Peanut Butter Banana Oatmeal Snacks
Makes 9 servings. 25-minute cook time.
Ingredients you’ll need:
- 1 1/2 cups quick-cooking oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 ripe bananas, mashed
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 cup pure maple syrup
- 3/4 cup milk (almond is my fave)
- 1 big egg
Instructions:
- Preheat the oven to 350°F and grease a 9×9 baking dish.
- In a bowl, whisk together the oats, baking powder, salt, and cinnamon.
- In a separate bowl mash the bananas and mix in the peanut butter. Mix well, until they become one. Stir in the vanilla, maple syrup, and egg. When it’s fully mixed add the milk.
- Add the oat mixture into the mashed banana mixture and stir well. It’s going to be very wet, don’t freak out. Dump in your greased pan and bake for 25 minutes—VOILA!
Add dry ingredients to a bowl. 
Whisk together dry ingredients. 
Mix in vanilla and maple syrup. 
Fully mix in egg, add milk, and pour in pan.
NOTE: You’ll know its done when the edges are brown and the center is a bit springy.
These delicious treats are good in your fridge for one week. Cut and wrap pieces individually for freezer storage.
**I came up with these nutrition facts based on the ingredients I personally used and my own math skills—I wouldn’t give yourself an insulin shot based on these counts, but for dieting, I bet it’s close enough (lol).**
I hope you love these healthy-ish snacks as much as we do. If you make them, share a pic and tag #thepearlpages so I can see—happy baking!
xo,
Katie
The Pearl Pages 