Finding healthy snacks and treats to pack into your child’s lunch box is really important, but packing healthy snacks they’ll actually want to eat is almost impossible.
Finding the balance between nutritious and delicious is very important when you aren’t there to stare your kids down until they eat all the good stuff.

 

Baking cereal and fruit into muffins and cakes is a great idea because it allows you to prepare the snacks yourself making sure to leave out and substitute all the things you would rather they did not eat, and also allows you to make the snacks in advance making pre through the week as simple as throwing a muffin their lunch boxes.

 

Rich in fibre from the oats, potassium from the bananas and antioxidants from the blueberries these blueberry oats bites are a win for you and your child.

 

Ingredients

1 ripe banana

1 cup almond milk

1 large egg

1/3 cup pure maple syrup

1½ teaspoons pure vanilla extract

1 tablespoon coconut oil (in liquid form)

1 teaspoon lemon zest

2 teaspoons lemon juice

2 cups gluten-free rolled oats

1 teaspoon ground cinnamon

½ teaspoon kosher salt

1 teaspoon baking powder

1 cup fresh blueberries (or berries of your choice)

1 tablespoon brown sugar (optional)

 

Instructions

Pre-heat oven to 180°C. Spray a mini muffin tin with cooking spray.

Place the banana in a large bowl and mash well with a fork. Add the almond milk, egg, maple syrup, vanilla extract, coconut oil, lemon zest and juice, and whisk until smooth and well combined.

In a separate bowl, combine the oats, cinnamon, salt and baking powder. Add the dry ingredient to the wet ingredients and whisk to combine. Stir in the blueberries.

Spoon the oatmeal mixture into the prepared mini muffin tin, filling the wells almost to the top. You should have enough oatmeal for 20 bites.

Bake for 18-20 minutes until the oatmeal has set and the tops of the bites are lightly browned. (At this point you can simply let your bites cool, but I like to sprinkle the bites with a little brown sugar and then pop them under the grill for a couple minutes until they get nicely browned and crispy on top.)

Let the bites cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.

Refrigerate in an airtight container.

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Chef Charne Wylie from Capsicum’s Pretoria campus