Oat & Banana Breakfast Cookies
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100g oats
- 2 ripe bananas
- 25g chocolate chips
- 25g raisins
Method
- Heat the oven to 160c. Place some baking parchment onto a cookie tray.
- Blitz the oats in a food processor for a couple of minutes until they are of a finer consistency.
- In a bowl mash the bananas and add the chocolate chips and raisins or any other extras. Stir in the oats.
- Spoon a heaped dessert spoon of the mixture onto the baking parchment. Mould the mixture into a cookie shape and flatten with the back of the spoon.
- Bake for 12 minutes until the cookies are just getting crisp on the outside but are still soft in the middle.
- The cookies are best eaten that same day but will keep ok in a biscuit tin for 2 days.