Healthy Snacking - Banana, Peanut and Oat Clusters

Walking around the supermarket on a Saturday morning, with the hint of a hangover from one too many glasses of wine the night before, with a threenager who is attracted like a bee to honey to every brightly coloured, character emblazoned packet of junk food in the place is like some sort of torture!!  There is a lot of engaging discussion going on in the UK at the moment about the way that food is advertised to children, with the #adenough campaign getting valuable coverage.  Unfortunately the Hong Kong supermarket retailers don't seem to have got the memo!  So long story short, following the weekly supermarket battle there is always the challenge of which healthy homemade snack alternatives I can offer to Little Whisk.  She eats a lot of fruit but is always looking for variety.

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These bites are so easy to make and are a great way to use up old bananas.  They are free from refined sugar but the addition of some honey and dark chocolate (refined sugar-free if available) makes them a nice sweet treat.  If making for young children I would omit the peanuts.  These would also be great with some chopped dried fruit or some extra seeds.

 Little bites perfect for chubby little fingers.

Little bites perfect for chubby little fingers.

RECIPE

Makes approximately 20 clusters

Ingredients

3 Medium very ripe bananas

150g - 200g Porridge oats

50g Peanuts, roughly chopped

2 Tbsp Honey

60g Dark chocolate, chopped into small pieces

METHOD

  1. Preheat your oven to 170 degrees centigrade.
  2. Mash the bananas thoroughly and place in a mixing bowl.  Add 150g of the oats, the peanuts, the honey, and the chocolate to the bowl.  Mix thoroughly.  You want the mixture to be held together by the banana, and the oats to be coated, but you don't want the mixture to be too wet.  If your mixture seems very wet gradually add the extra 50g of oats until you reach the desired consistency.
  3. Line a baking sheet with greaseproof paper and drop heaped teaspoonfuls of the mixture onto the baking sheet.  Bake for 15 - 20 minutes or until the clusters have firmed up and have turned slightly golden on top.
  4. They can be stored in an airtight container in the fridge for 3 - 4 days. 
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