Western Living Magazine
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Our modern take on an oatmeal pecan cookie recipe from WL's 1987 cookbook.
Recipe and photos by Tracey Kusiewicz.
If you’re looking for a bite-sized snack on the go, these low-sugar oat seed bites make for a healthier substitute to an indulgent cookie. The cocoa nibs are better suited for an adult palate, but you can always swap them out for chocolate chips for the kids.
3 tbsp canola oil
3 tbsp maple syrup
1/2 cup softened unsweetened nut butter
2 large eggs
1 tsp pure vanilla extract
½ tsp cinnamon
¼ tsp salt
1½ cups mashed ripe bananas
1¾ cups rolled oats
½ cup chopped pecans or almonds
3 tbsp chia seeds
3 tbsp flax seeds
3 tbsp hemp hearts
3 tbsp cocao nibs
Pre-heat oven to 350°F with rack positioned in the centre. Spray a 24-cup, non-stick mini muffin pan with vegetable oil and set aside.
In a large bowl, vigorously whisk oil, maple syrup, nut butter, eggs, vanilla, cinnamon and salt. Mix in the mashed banana, then fold in oats, pecans, seeds and cocoa nibs.
Distribute evenly into the mini muffin pan.
Bake for 22 to 24 minutes, until light golden brown. Allow to cool slightly and remove from pan.
Store at room temperature for up to 4 days or in the refrigerator for up to 8 days. Yields 24.
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