When I have a presentation in person, I like to bring something small. Oat baskets are a great choice because they are simple to make, tasty, and they store well even when you travel.

And so far, everybody loved them!

Categories

Nutrition

(Per portion)
  • Energy: 109 kcal / 456 kJ
  • Fat: 2.8 g
  • Protein: 4.5 g
  • Carbs: 14 g

Cook Time

  • Preparation: 5 min
  • Cooking: 40 min
  • Ready in: 45 min
  • For: 16 pieces

Ingredients

Cream

Instructions

  1. In a bowl mix rolled oats with cinnamon and thawed coconut oil. In a separate bowl mash bananas with flavor drops (or other sweetener) and soy milk.
  2. Combine together and transfer to a baking tray. I recommend using non-stick trays, baking sheet, or baking baskets. Bake in the oven preheated to 350F/175c for about 30 minutes.
  3. In the meantime, put tofu with currants into a blender and blend into a creamy consistency.
  4. Let cool and serve with the cream on top or dip it directly into cream (Read the tips below).

Notes

  • You can use fresh or frozen fruit.
  • Store in the freezer for several weeks.
  • When travelling, I recommend keeping the cream and the oat baskets separate. You will avoid mess.
  • Try freezing the currants before blending them to get creamy consistency.