Banana, Oatmeal and Cranberry Slice
I do not profess to be a gourmet cook nor will I ever be, I do however love food but only good food.
Taking that into account and the fact that I don’t like to ever be hungry when I am golfing, I take my own. Always.
Whether I am practicing on the range or playing a round, I always have food of some kind with me. The usual is fruit and nut mix with dates, figs, cranberries, sunflower seeds, pepitas, almonds, macadamias, cashews, raisins, pistachios, walnuts and dark chocolate. I usually have some fresh fruit and will also have something that I have cooked – quinoa cakes, coconut delights (because they are in fact delightful) or the hands down favourite, banana oatmeal and cranberry slice. It is a recipe I got off Theresa Cutter, The Healthy Chef who makes the most delicious whole food and happily shares her recipes.
I am a little lazy with mine, as I like to do things quickly and don’t want to make the time to shape cookies.
I mash four ripe bananas in a bowl, add four cups of rolled oats, a cup of desiccated coconut, a cup of cranberries, (you can use raisins, dried blueberries, dates or no fruit at all), two teaspoons of ground cinnamon, half a cup of oil (my favourite is macadamia nut oil but is expensive so I use coconut as the next option but will use olive oil if I am out of coconut oil), and a half a cup of honey.
I have used maple syrup in lieu of honey when I was in Canada and had ample, but the ultimate is raw honey. I have a massive bucket of raw honey that I got from the Bee Man (I do not know him as anything else) in Canada but I can’t seem to get the same honey here so I have just been using any old honey I pick up at various farmers’ markets.
I have the oven pre heating to one hundred and sixty degrees and have lined an oven tray (currently using a lamington tin). After everything is in the bowl, you mix it all together using your hands. I only use one hand and you really want to work the honey (particularly raw honey) through the mixture. It will be sticky. Tip it all in the tin and flatten out with your hand. Stick in the oven for around 30 minutes – it will smell amazing and you can take it out when it is nicely browning on top. Sometimes I leave it in a little longer as my mum likes it really brown and a bit caramelized on the edges.
Once cool, I cut into the desired size chunk I am in the fancy for and stick in a bag, as they are a great snack on the golf course. Not only do all my golfing buddies want the recipe but family and friends now also have this as a weekly snack in their homes.
I have also used quinoa flakes instead of rolled oats and it made the cakes a little denser, while still nice, I prefer them with oats.
To all my golfing friends, this is how I make it.