Ingredients:

  • 2 cups (180g) old fashioned rolled oats
  • 2 tbsp (14g) ground flaxseed or chia seeds
  • 0.5 tsp sea salt
  • 1 large overripe banana (approx. 120g mashed)
  • 0.5 cup (125g) creamy natural peanut butter
  • 1 tsp pure vanilla extract
  • 0.33 cup (60g) mini dark chocolate chips
  • 0.5 tsp ground cinnamon

Instructions:

  1. In a large glass mixing bowl, peel the banana and mash with a fork until it reaches a liquid, pudding-like consistency with no large chunks.
  2. Whisk the creamy peanut butter, vanilla extract, and ground cinnamon into the mashed banana until the mixture is a singular, glossy emulsion.
  3. Add the rolled oats, flaxseed, and sea salt. Use a stiff spatula to fold the dry ingredients into the wet mixture for 60 seconds to initiate hydration.
  4. Gently fold in the mini dark chocolate chips until evenly distributed.
  5. Cover the bowl and refrigerate for at least 30 minutes. This allows the oats to fully absorb moisture for structural stability.
  6. Using a small cookie scoop, portion out 1-tablespoon amounts and roll between your palms into smooth, uniform spheres.