Chocolate oatmeal tartlets

Chocolate oatmeal tartlets

It’s really kind of ridiculous how something made of six simple ingredients can be so satisfying and delicious. Really, really delicious. But since I’m the type of person who has to have something sweet every single day, I’ve had to get creative with my dessert making. And I’m happy to announce that these tartlets are the perfect solution to a nagging sweet tooth, that won’t sabotage your diet. And by diet I mean lifestyle, not one of those things where you starve yourself for two weeks then go back to eating junk food, again.

These tartlets are perfect on the go, paired with an oversized mug of coffee or as an afternoon snack. My version relies on the bananas as a sweetener (you could also use applesauce or dates), but if you’d prefer a sweeter version, use sweetened shredded coconut, or replace the almond milk with agave nectar. I’ve also made these with ground cinnamon and raisins, and they’re equally as delicious. And great as a post workout snack!


1 c. banana puree
1/2 c. flax meal
1/4 c. shredded coconut
1/4 c. almond milk
2 c. rolled oats
1/4 c. mini chocolate chips
Preheat oven to 350˚F. Lightly oil 6 4″ tartlet pans; set aside. In a large mixing bowl, stir together the banana puree, flax meal, coconut and milk. Add the oats and chocolate chips, and continue mixing until combined. Add about 1/2 cup of the mixture to each prepared pan; press into the corners and smooth with the back of a spoon. Bake at 350˚F for 12 minutes. Transfer to a cooling rack then refrigerate for up to one week.
Yield: 6 tartlets

20 thoughts on “Chocolate oatmeal tartlets

  1. These sound great – I like recipes that use only bananas for sweetness. And I like how these could just as easily be a breakfast, especially if you left out the chocolate chips!

  2. Hi Anon 🙂 The recipe could be baked in a larger tart pan then cut into slices. I don't know how they would work as cookies (the dough needs to be packed to stick together) but you could divide the mixture evenly between a 12 cup muffin pan and bake it that way. In fact, that's what I'm going to do next time I make these – they'll probably need to bake for 8-10 minutes, instead of 12.

  3. yo Ashlae, I see a spoon back there with a bunch of chocolate chips on it.Hate to admit it, but that's tempting me more than the tartlettes.. though the tarts do look mighty bomb. oh and double yo Ashlae, SH! I'm playing hide and seek on the blog. Stop ratting me out, you grasser! 😀

  4. Hey Ashlae, I made these today with the muffin tin idea that you posted above! They turned out really tasty, though from the images I expected them to be more crisp instead of tender. Were they supposed to turn out tender?

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