Chocolate cherry oaty bites recipe
These more-ish oaty bites take minutes to assemble and just 15 minutes to cook. They're pleasantly sweet without being overbearingly saccharine. And, four bites constitutes two of your five a day, too, if you needed any further encouragement.
Tips:
- Creamed coconut is the solid block found in the world food aisles, somewhere between coconut cream and coconut oil, but if you can’t find it, butter or coconut oil will do just fine.
- You can find semi-dried or dried cherries in the baking aisle of most supermarkets, but glacé cherries or any dried fruit will do.
- The oaty bites will keep for three days in an airtight container if allowed to cool completely before transferring. Not recommended for freezing.
Ingredients
- 2 ripe bananas
- 25 g creamed coconut or butter
- 2 tbsp cocoa powder, to taste
- 120 g porridge oats
- 75 g semi-dried cherries
- 2 ripe bananas
- 0.9 oz creamed coconut or butter
- 2 tbsp cocoa powder, to taste
- 4.2 oz porridge oats
- 2.6 oz semi-dried cherries
- 2 ripe bananas
- 0.9 oz creamed coconut or butter
- 2 tbsp cocoa powder, to taste
- 4.2 oz porridge oats
- 2.6 oz semi-dried cherries
Details
- Cuisine: British
- Recipe Type: Oats
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 12
Step-by-step
- First, lightly grease a 12-cup fairy cake tin and set the oven to 160°C/140°C fan/320°F/gas mark 3 with a shelf just below the centre.
- Peel your bananas, break them in half and pop them into the large cup of a bullet blender or food processor. Add the creamed coconut, or butter, the cocoa powder and 2 tablespoons of the oats.
- Blend to a thick paste and scrape every last drop into a mixing bowl.
- Roughly chop the cherries and add to the bowl, along with the remaining oats. Mix well to coat all of the oats in the chocolate sauce mixture.
- Divide the mixture between the cups of the cake tin and press down firmly with the back of a spoon.
- Bake for 12–15 minutes, then cool for a further 10 minutes in the tin before removing.
This recipe is from Good Food for Bad Days by Jack Monroe, and is available to buy now. (Bluebird, £7.99).
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