Pumpkin Oat Banana Bites
This summer has been a WHIRLWIND! I’ve traveled to 8 places in the last 10 weeks visiting the Twins affiliates for work and visiting family and friends on vacation. From California to the Dominican Republic and everywhere in between, I have a series of travel posts and am fueled with culinary inspiration to share this fall!
My last trip this summer was visiting the Twins AAA affiliate, the Rochester Red Wings in upstate New York. I had the pleasure of touring the Rochester Public Market, which was full of local vendors offering seasonal produce, meat, cheese and so much more.
I brought back juicy peaches and sweet crisp apples for the players to enjoy as snacks in the clubhouse. A few of the peaches were so ripe, some got smushed in transit, so I added them into a simple baked good for everyone to enjoy. Using oats, banana, and peanut butter as the base, this recipe very similar to my Banana Oat Amaze Balls and can be used in a variety of ways.
During my trip to the Dominican Republic, I learned pumpkin and other squashes are readily used in soups, daily bean dishes and are also served at breakfast. Got me thinking... how can I incorporate this seasonal food into something delicious, easy to make (in bulk) and edible at any time of the day!? Here's what I've come up with... Pumpkin Oat Banana Bites!
NUTRITION FACTS: One cup of pumpkin provides nearly 200% of your daily requirement of vitamin A, which aids in vision especially in dim light. It’s also rich in vitamin C (17%), potassium (11%) and the antioxidant beta-carotene which evidence shows may reduce the risk of cancer. One cup is about 50 calories and provides 3g of fiber, helping you stay full longer. You’ll have to have more than just a few mini pancakes for get a full cup of pumpkin, but the oats, banana and almond butter also play a part in similar benefits. Plus 1/4c of the pumpkin seeds add an extra 7g of protein!
Ingredients:
3 over ripe bananas
1c organic pureed pumpkin
1c raw, unsalted almond butter {peanut or cashew will also be amazing}
1tbsp organic cinnamon {to taste}
Directions:
Preheat oven to 350 degrees.
Peel and smash bananas in large mixing bowl until mushy and consistent in texture.
Mix in pumpkin and almond butter completely.
Add oats, cinnamon, hemp and pumpkin seeds and mix again.
Spray baking sheet with non-stick spray and spoon out 1Tbsp portions on cookie sheet.
Bake for 10 minutes, then flip and press each cookie with a fork or spatula. Bake for another 2 minutes or until each side is light brown.
Serve warm with a slice of banana and smear of almond butter.
Store in an airtight container for about 3 days. Try warming in toaster oven or enjoy at room temp!
TIP: This recipe is great to make with leftover fresh pumpkin that maybe you made for dinner one night, although you can always used canned. It's also great to make on the weekend for snacks to have mid-morning or right after a workout before your next meal. Enjoy!
