Mmmm, it's chewy good eatin'.

Don't get me wrong. My kids'll take a pound of sugar over the crunch of a carrot stick any day (that is, unless I first dip it in honey and then a pound of sugar.)

Thankfully, there is one "snack" I make that they all enjoy. And I enjoy that I didn't have to add a single grain of sweet white "Hype'm Up." Never mind that raisins and dates have sugar content of their own. Because you can delight in the fact that they also have good fiber content and raisins have good antioxidant content as well (not that I'm all "in the know" on nutritional content, because well, it's hard to be diet-wise when you lived on fast food for much of your young adult life it's a bit of a stretch.)

So, just what is this mystery snack, you ask? Well, I like to call it my Fruit Chewies recipe (I use the word "my" lightly because I actually borrowed this recipe and don't recall the source.)

So, fruit chewies. They're really good (if you're not really picky), healthy, EASY to make (five ingredients easy), and tasty. The texture is, um,...moist(ish) chewy granola?
And folks, no need to pig 'em down in one binge. You can refrigerate or freeze them (I make the double batch recipe that follows, freezing half of them). BON APPETIT!
(from top left, clockwise): oats, raisins, mashed bananas, dates, egg whites.

Fruit Chewies

4 medium ripe bananas
4 egg whites
8 oz bag chopped dates
3 cup rolled oats (not instant)
1 cup raisins

In large bowl, mash bananas, leaving some small chunks (should be about 2 cups)
Mix in egg whites then dates. Mix until dates are thoroughly coated and separate. Stir in raisins. Stir in oats. When all oats are
moistened, set aside to rest for 10 minutes.


Preheat oven to 350ºF and spray cookie sheets with Pam. Using two teaspoons, place spoonfuls of mix onto pan, flatten with
back of spoon (note: this step will not "feel" like dropping cookie dough; it will take a little more effort to shape these like a cookie, as the ingredients won't want to "stick" all that well until baked.)

Bake 20 - 25 minutes or until edges are golden. Let cool on pan a
couple minutes before removing with a spatula. Cool then store in
airtight container in refrigerator, or freeze.
I yield about 4½ dozen with this recipe.

Toni