Ingredients

The following ingredients have 4 Servings
  • 1 tbsp ground flax
  • 2 tbsp unsweetened almond milk or water
  • 1/2 cup natural peanut butter
  • 1/4 cup melted coconut oil
  • 1/2 cup ripe mashed banana
  • ½ cup maple syrup
  • 2 tsp vanilla
  • 2 1/2 cups Large Flake Oats
  • ½ cup oat flour (made by processing Large Flake Oats)
  • ½ cup powdered peanut butter
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ¾ cup freeze dried raspberries (crushed)
  • ¼ cup minced peanuts
  • 2 tbsp hemp hearts

Instruction

  • Preheat oven to 350 Line two baking sheets with parchment paper.
  • In a small ramekin, mix together the flax and almond milk or water and sit in the fridge for an hour to form a flax egg.
  • In another bowl, mix the Quaker Large Flake Oats, oat flour, powdered peanut butter, baking powder, cinnamon, and salt.
  • Once thickened, combine the flax egg, peanut butter, coconut oil, banana, maple, and vanilla. Add the wet to the dry, then fold in the freeze dried raspberries and peanuts.
  • Form into 1 ½ tbsp balls and transfer to baking sheets set 1 cm apart. Sprinkle with hemp hearts and bake for 10 minutes. Allow to cool and enjoy.