Raspberry and Oat Breakfast Balls

These tasty raspberry oat and almond balls are just what we need in the morning when we are in a rush. They are packed full of flavour, but not overly sweet, I loved the slight tartness from the fresh raspberries, oats are fantastic for slow-release energy when we really need it.

They are low – fat, vegan, gluten free and healthy so they tick all the boxes. Pack into an air – tight container and take them with you on the go. Both adults and children with love them.

Makes 12

2 ripe bananas

150g jumbo porridge oats

25g ground almonds

1 tsp ground cinnamon

100g fresh raspberries


Preheat the oven to 200c, gas 6, 400f

Line two baking trays with non – stick baking parchment.

Mix the bananas, oats, almonds and cinnamon and a pinch of salt together in a bowl to make a sticky dough. Gently fold in the raspberries, taking care not to break them up too much.

Scoop up tablespoons of the mixture and carefully roll onto balls in your hands.

Place on the baking trays if you prefer them flatter then gently press them down slightly.

Bake for 15 minutes, changing the trays over, top to bottom halfway through cooking to ensure an even cook.

After the 15 minutes they should feel firm and look lightly browned.

Leave to cool

Store in an air – tight container for up to 3 days.


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