This is an old favourite recipe, which we’ve recently given a revamp to make it even better for you. We’ve swapped the bananas for dates, and used more oats rather than a mix of oats and puffed rice, which we found made the texture even better. They’re sweet and chewy, with lovely bites of nuts and seeds. I make these on busy weeks to have as my on-the-go breakfasts.
Ella’s Tips
If you don’t have both jumbo and porridge oats, you can just use one variety of oats and double the quantity.
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