I am not a morning person. In college I was one of the first people to sign up for classes, not because I was super excited, but because I wanted to make sure that I got the popular afternoon classes. I shower at night, I put everything away before bed and I make sure that I have everything ready to go for the next day the night before. During the school year my kids attend a workshop with other homeschoolers once a week. On that day I’m always rushed and trying to get out the door on time. This quick and easy breakfast roll is the perfect meal for my busy morning. I actually make it the night before and it’s ready for breakfast as soon as we go downstairs. It’s also a really great afternoon snack!
Sarah
Ingredients:
- 2 tbsp old fashioned oats (if you are gluten sensitive make sure to use a gluten free oat)
- 1/4 cup raw cashews
- 2 bananas
- 3 tbsp natural creamy peanut butter, room temperature
- 1/2 tsp raw honey or coconut nectar (optional)
- a dash of vanilla
- 1/8 tsp cinnamon
Preparation:
- Place the bananas in the fridge for a couple of hours (or overnight if using them for breakfast) before preparing.
- Place the cashews in a plastic bag and using a rolling pin or meat tenderizer, crush the cashews until you have very small pieces.
- Add the cashews and oats to a small sauté pan and heat over medium. Toast the oats and cashews for about 5 minutes or until golden brown. Be careful when dry toasting as you can go from done to burnt in just a few seconds.
- While the oats and cashews are toasting mix together the peanut butter, honey (if using), vanilla and cinnamon.
- Peel each chilled banana and cut in half, if desired, for easier preparation. Coat each piece with a thin layer of peanut butter mixture.
- Transfer the oats and cashews to a shallow dish. Roll each banana in the oats and cashews until coated.
- Serve as is or cut into pieces for younger children.
Nutritional Info:
Makes 2 servings.
Serving size 1 banana roll.
Nutrients per serving: Calories: 339, Cal. from Fat: 148.5, Total Fat: 16g, Sat. Fat: 3g, Carbs: 40.5g, Fiber: 5.5g, Sugars: 15.5g, Protein: 11g, Sodium: 5.5mg, Chol: 0mg
Notes:
Banana rolls can be stored in the fridge for up to 24 hours. They are great to make the night before so that breakfast is done and ready the next morning. They are also a perfect after school snack!
