Peanut Butter Banana No-Bakes

It’s hot season here in Thailand—too hot to really enjoy a steaming bowl of oatmeal, but these are a good alternative for breakfast and/or supper during the hot summer months, and can be eaten as a lightly sweetened dessert, too. Being a dump-and-pour cook, I didn’t measure the ingredients, but if you have too much of one thing, you can compensate with another (too much oats, add more coconut milk/peanut butter) (if the mix is too liquid, add more oats). Mix well before adding anything extra, though, and taste to see if it’s sweet enough. I think it’s just right for me.


  • 2 heaping Tbsp of peanut butter (you can use more, if desired) (I used and recommend unsweetened. The only ingredients you need are “peanuts” and a little bit of salt.) (I like crunchy.)
  • 2 very ripe bananas
  • 5-7 pitted dates
  • 1-2 Tbsp flax seeds (I used golden flax seeds.)
  • about 1/2  cup of coconut milk
  • quick-cooking oats (about 3 cups) (I used Quaker’s quick cooking oatmeal. They purportedly pre-cook their oats by steaming them, and the oats come in a convenient ant-proof can here in Thailand.)

To Make:

  1. Peel bananas. Make sure there are no pits in the dates and no bugs in the flax seeds. Blend these three together with the coconut milk. Add a little more coconut milk (if needed) to keep the blender going until the bananas are pureed and hopefully at least most of the flax seeds are crushed.
  2. Stirring constantly (don’t stop) heat the blended mix together with the peanut butter, until the peanut butter is melted. and the mix bubbles (just a little). You can heat over medium or low heat. It seems like the only heat settings on my hot plate are hot, even hotter, instant heat (if there’s very little in the pan), burn it, and off.
  3. Turn off the heat and pour in your oats. Mix well before determining whether to add more of something.
  4. Scoop by spoonfuls and drop them onto a plate (or you can use a cookie sheet), and pop into the freezer until set. You can keep them in the freezer. I don’t know how long they last, because they usually get eaten before they have a chance to spoil.

These are healthy enough to eat for breakfast or supper. You can even add raisins and/or other dried fruit (cranberries, dried cherries), and other nuts or seeds (walnuts, roasted pumpkin seeds, roasted sunflower seeds, pecans, peanuts, almonds,grated coconut [actually I wish I had some of this when I made these, but they were still delicious without]) if desired. Mix them in when you add the oats.

Straight from the freezer, these no-bakes are a nice, cooling alternative to the hot bowl of oatmeal, aren’t they?


Categories: cookies and no-bakes | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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