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Banana Oat Breakfast Balls

Prep time: 10 minutes
Cook time: 15 minutes

  • 4 large, very ripe bananas
  • 4 cups (400 gms) large flake oats (old-fashioned oats), gluten-free if necessary
  • ½ cup (50 gms) unsweetened shredded coconut
  • ½ cup (50 gms) ground Good Sense® Raw Almonds
  • ½ cup (100 gms) mini chocolate chips
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper, or lightly grease it
  2. Mash the bananas in a large bowl with a potato masher or a fork.
  3. Add all the other ingredients and stir well to combine.
  4. Scoop up about 1½ tablespoons dough at time and squeeze it together to make a rough ball. (I use a size 40 cookie scoop.) I find that squeezing and gently tossing the ball from one had to the other several times helps form it into a neater ball.
  5. Place the balls about ½ inch apart on the baking sheet.
  6. Bake for 10 to 15 minutes, or until when you lift up one of the balls, you can see that the bottom is golden brown.
  7. Cool and store in an airtight container at room temperature for up to a week, or in the freezer for several months.
  8. Makes about 40 breakfast balls 1½ inches in diameter

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