Description
Breakfast birds nests made with oats and naturally sweetened with Medjool dates and banana. Fill them with almond milk yogurt and fresh fruit!
Ingredients
BREAKFAST BIRDS NESTS
- 1 1/2 large banana
- 1 cup Medjool dates, pitted and packed
- 2 cups Bob’s Red Mill organic gluten-free old-fashioned rolled oats
- 1/2 cup unsweetened almond milk yogurt
- 1 cup chopped pecans
TOPPINGS
- fresh berries
- freeze-dried fruit
Instructions
- Place the rolled oats in a food processor or high speed blender and pulse until the oats have a fine flour consistency. Next, add in the banana and pitted Medjool dates. Blend again until you have a smooth wet batter.
- Line a baking sheet with parchment paper and set aside. Set up a plate with the chopped pecans and set aside.
- Scoop Tablespoons of the mixture and place in the chopped pecans. Roll the ball in the chopped pecans until it’s completely covered and not sticky. Transfer the ball to the parchment lined baking sheet. Carefully press down with your hand to form a disc, then create a “nest” in the center with your finger or the back of a spoon, being careful to not press all the way through.
- Repeat this until you have used up all of the mixture. You should have enough to make about 12 nests.
- Place the baking sheet with the nests in the freezer to set for about 1-2 hours or in the fridge overnight.
- To serve, add a Tablespoon of plant-based yogurt in the center and decorate with fresh or dried fruit and granola.
- Store un-filled nests separately in the fridge for up to one week and freeze for long term storage.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Breakfast
- Method: Blender, No-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free