A great grab-and-go snack with sweet raisins, warm cinnamon and a hint of vanilla. No sugar added and kid approved!
Banana Oatmeal Cookies
Ingredients
2 very ripe bananas
1 cup oats (quick-cooking or old fashioned rolled)
½ teaspoon cinnamon
½ teaspoon vanilla
½ cup raisins
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh fruits under running water before preparing.
- Preheat oven to 350 degrees F. Lightly grease a baking sheet.
- In a medium bowl, mash bananas with a fork until mostly smooth.
- Add oats, cinnamon, vanilla and raisins. Mix well.
- Drop the dough with a teaspoon onto the baking sheet. Flatten dough with the back of a spoon or bottom of a drinking glass.
- Bake 10 to 15 minutes. Remove from oven and let cool before serving.
Notes
- Texture will be best when freshly made.
- Try dried cranberries or chopped nuts instead of raisins.
You might also like...
French Toast
French Toast
A simple breakfast that everyone will love. Top with your favorite fruits or sauces.
Prepare:
5 minutes
Cook:
5 minutes
Makes:
4 slices
Squash Blossom Quesadilla
Squash Blossom Quesadilla
Tortillas filled with tender sautéed squash blossoms and creamy cheese. Make them your own by adding salsa, peppers, cilantro or epazote.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
6 quesadillas
Stovetop Steel Cut Oats
Stovetop Steel Cut Oats
Steel-cut oats have a chewier, nuttier flavor than rolled oats.
Prepare:
5 minutes
Cook:
20 to 25 minutes
Makes:
3 cups
Mix and Match Skillet Meal
Mix and Match Skillet Meal
Make this stir fry your own with your favorite protein, vegetables, and grain!
Prepare:
15 minutes
Cook:
45 minutes
Makes:
6 cups
Lentil Soup with Lime Juice
Lentil Soup with Lime Juice
Filling and tasty lentil soup with spicy green chiles, fresh veggies and a pop of lime!
Prepare:
10 minutes
Cook:
60 minutes
Makes:
9 cups
Pesto
Pesto
Pesto is a bright green sauce that can be enjoyed many ways. Freeze extra to have for meals and to season soups and sauces all year.
Prepare:
15 minutes
Makes:
2 ¼ cups
Comments
I'm currently eating one of these as I write this! :)
The flattening with the spoon/fork helps the cookie bake more like a proper "cookie" after 15 minutes. I found that part of the recipe to be especially helpful because I've made quick pantry cookies like these before and found that the center was always slightly underbaked when in this ball shape. So definitely flatten a bit before popping them in the oven!
I found these to be perfectly simple and even a quick breakfast treat. And because they are more granola bar-like, I think they'd also serve as a healthy sweeter snack to make before a hike or spending time outside! It also makes your house smell like banana bread, so that's a plus!
I work for a health initiative for a city so part of my job is to gives samples of recipes like these and people loved these! I encouraged it as an alternative to granola/oat bars which are high in sugar. They taste like a cookie verison of banana bread.
YES!!! SO GOOD!!! Will make these "cookies" a lot for the kiddos - no sugar so no "sugar highs" and sneaking in fruit + whole grains, plus fast! They were even crisp which isn't always the case with lower fat cookies. Now I will always have the perfect way to use up ripe bananas :)! BUT they taste best if they are eaten right out of the oven!
Finally got around to trying this recipe. Looks different because there is no eggs, flour or sugar. But was surprised how good they were, and not sticky at all! So easy to make, good for using up overripe bananas. Making them for a school tasting, hopefully the kids will like them! Tips: If large bananas, add another 1/4 cup of oatmeal (can use regular oatmeal, just put in blender for a few seconds); also, don't use the insulated type baking sheets, the cookies don't cook well on the bottom. Flatten the cookies pretty thin before cooking, I baked for 13 minutes. They would be great for a hiking snack!