No eggs, no sugar vegan breakfast an option to make this without banana! Not to play favorites, but as long as there was some banana in there too, I’d be a happy camper. While delicious, they didn’t have the staying power I needed.
I played around with the original recipe, wanting to see if I could adapt it to be more filling. I also wanted to see if I could keep them for a longer period of time, as I am ALL about prepping breakfasts in advance. No flour, NO eggs and NO butter needed, they are a delicious filling breakfast packed with oatmeal, peanut butter and can be made with or without banana! However, I know many readers can’t tolerate peanut butter or aren’t a fan of it. The best banana substitute is using both applesauce AND pumpkin. If you only use pumpkin, you may need to add a tablespoon more of pumpkin. Definitely add some chocolate chips, for a little fun.
They can be kept frozen for up to 2 months, just be sure to thaw overnight before eating! Made with peanut butter and oatmeal, it can be made with or without the banana and is the perfect quick and easy breakfast! In a large mixing bowl, add all ingredients and mix very well, until fully combined. If using chocolate chips, stir them in with a spatula.
Place each ball on the lined mat, and press each ball into a cookie shape. Bake for 10-12 minutes, until slightly golden on the edges. Allow cooling on the mat for 10 minutes, before transferring to a wire rack to cool completely. They are freezer-friendly, for up to two months. Now check your email to confirm your subscription.
My secret tips and tricks to DELICIOUS healthy desserts that DON’T taste healthy! Arman Liew owns the copyright on all images and text and does not allow for its original recipes, pictures and content to be reproduced anywhere other than this site unless authorization is given. If you enjoyed this recipe and would like to publish it on your own website, please re-write it, in your own words and link back to my site and recipe page. Awesome makeover for the blog, Arman!
