Oat Clusters


  • 2 tablespoons ground flax seed OR ¼ cup applesauce
  • 2 cups rolled oats
  • 2 ripe bananas
  • 6-8 Deglet dates, pitted
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • ½ cups nuts (such as almonds or walnuts; optional)

A favorite from Health Science magazine

Make multiple batches and freeze extras to take to the movie theater, on an airplane, or as an after-dinner snack with a glass of nondairy milk.

1. Preheat the oven to 350 degrees. In a small bowl, stir together the flax seed with 4-5 tablespoons water and set aside. If using apple sauce, skip this step. Place the rolled oats into a medium bowl and set aside.

2. Add the bananas, dates, cinnamon and vanilla to a food processor and blend until smooth, about 30 seconds. Add the nuts, if using, and pulse a few times to break them up.

3. Add the flax-water mixture (or applesauce) and the banana mixture to the bowl of oats and stir well.

4. Use your clean hands to make 1-2 inch balls. Place on a baking sheet lined with parchment paper and flatten a little. Bake 20 minutes. Flip the clusters over and bake for 10-20 minutes more (shorter for a softer finish, and longer for a dryer finish). Enjoy!