- 1 C old fashioned oats
- 3/4 C flour (white, wheat or oat if you want these to be gluten free!)
- 1/2 C dried apricots, chopped
- 1/2 C dried cherries, chopped
- 1/2 C pumpkin seeds, raw & unsalted
- 1/4 C ground flax
- 1 tsp chia seeds
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1 large banana, mashed
- 3 Tb coconut oil
- 2 Tb maple syrup
- 1 tsp vanilla bean paste
- Preheat oven to 350.
- In a large bowl, combine all dry ingredients.
- In a small saucepan, stir together remaining ingredients and heat over low heat until coconut oil melts.
- Stir wet ingredients into dry.
- Place in 1/3 C scoops on a parchment lined baking sheet.
- Bake 10-15 minutes until bottom in nicely browned.
- Let cool and store in fridge for up to one week.
*As seen on Twin Cities Live August 12, 2019