In a mixing bowl, combine 100g of oat flakes with 150ml of coconut milk. Stir well and let the mixture sit for 15 minutes to absorb the liquid.
Prepare the Bananas and Carrot:
Mash the 2 bananas into a smooth puree and grate the carrot using a fine grater.
Mix the Ingredients:
Add the mashed bananas, grated carrot, chopped 40g walnuts, 40g raisins, 30g pumpkin seeds, and 1/2 teaspoon cinnamon to the soaked oats. Mix everything well to form a dough.
Prepare the Baking Tray:
Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
Spread the dough thinly on the baking tray, flattening it with a spatula to an even thickness.
Bake the Cookies:
Bake in the preheated oven for 30 minutes until golden brown.
Once done, remove from the oven and let cool before cutting into squares or breaking into pieces.
Serving Suggestions:
Enjoy these cookies as a healthy snack, breakfast option, or post-workout treat.
Pair with a cup of tea, coffee, or a glass of almond milk for a wholesome snack.
Cooking Tips:
For extra sweetness, you can add a tablespoon of honey or maple syrup to the dough.
You can swap walnuts with almonds, pecans, or other nuts based on your preference.
To make the cookies more indulgent, sprinkle some dark chocolate chips into the mixture before baking.
Nutritional Benefits:
Oats are rich in fiber and help maintain steady energy levels.
Bananas provide natural sweetness and potassium.
Walnuts and pumpkin seeds are high in healthy fats and antioxidants, promoting heart health.
Carrots add a boost of beta-carotene and vitamin A.
Dietary Information:
Gluten-free: Ensure you use certified gluten-free oats.
Vegan: This recipe is naturally vegan, with coconut milk and no animal products.
Nutritional Facts (per serving):
Calories: 220
Protein: 5g
Carbohydrates: 28g
Fiber: 4g
Fat: 10g
Storage:
Store the cookies in an airtight container at room temperature for up to 3 days.
They can also be refrigerated for up to 5 days or frozen for up to 1 month.
