Banana Oatmeal Cookies
“Perfect as on-the-go breakfast or snack, these banana oatmeal cookies are easy to prepare and ready in less than 20 minutes.”
These banana oatmeal cookies have only three ingredients, bananas, oats, and raisins. They are firm on the outside and chewy on the inside, and most of all healthy!
You can meal prep these cookies ahead of time and will be a perfect on-the-go breakfast or snack for those busy buddies out there. These cookies will fill you up without adding an extra pound to your waistline. Plus they are super simple to make.
Ingredients and tips in making this banana oatmeal cookies
Aside from being easy to prepare, these cookies have also 3 ingredients to use. They can be found in your local grocery stores.
Ripe Bananas. Bananas are healthy sources of fiber, potassium, vitamins B6 & C, and various antioxidants and phytonutrients. When unripe, bananas are a rich source of carbs mainly from starch but as it ripens, this starch is converted into sugars – sucrose, fructose, and glucose.
When I have spotty ripe bananas stack up, I usually make banana bread with walnuts. Another way of making use of spotty bananas is this healthy recipe which also calls for ripe bananas with black spots so it’s. Ripe bananas tend to be soft and have higher sugar content as mentioned earlier. With that, we will not add sugar as a sweetener in this recipe as we will get that from our ripe bananas.
Quick-cooking Oats. Oats are a very good source of fiber, especially beta-glucan, and are high in antioxidants, vitamins, and minerals. The health benefits of consuming oats include lowering blood pressure and reduce the risk of obesity and type 2 diabetes. Oats can be consumed as porridge or used in baked goods, bread, muesli, and granola. Quick oats also known as instant oatmeal are composed of more thinly rolled or cut oats that absorb water easily and thus cook faster.
In this recipe, we will use quick oats that will result in a chewy texture. You can also use rolled oats or old-fashioned oats and will result in a more crunchy texture. Anyway, different oats result in varied textures. Also, using old-fashioned and steel-cut oats need more time to cook, so better take note of that when baking.
Raisins. Since we are not using any sugar in this recipe, we will use raisins instead. They have natural sweetness are also good for those people on diet. If you don’t want to add raisins, you can substitute other mix-ins/ add-ins such as chopped nuts, chocolate chips, dried cranberries, and many more.
Different cookie sizes
You can make various sizes for these cookies – small, medium, and large. But remember, a change in size may change the baking time. For small cookies, bake for 8 minutes. Medium cookies bake at around 12 minutes and for large cookies for about 15 minutes.
Make-Ahead and Storage
You can bake these cookies ahead of time during the weekend to be enjoyed in the weekdays.
They will last about three to four days stored in an air-tight container at room temperature. This recipe will make around 11-12 cookies, so I guess they will be gone in no time.
Make these simple banana oatmeal cookies as a healthy breakfast for you and your kids! Happy tummy!
Watch on YouTube: Oatmeal Cookies
Banana Oatmeal Cookies Recipe
Equipment
- Mixing bowl & spatula
- Measuring cup
- Fork or masher
- Baking pan lined with parchment/ baking paper
- Cooling rack
Ingredients
- 3 large ripe bananas
- 2 cups quick oatmeal or rolled oats
- ½ cup raisins
Mix-Ins (optional/Substitutes):
- ½ cup chopped walnuts
- ½ cup semi-sweet chocolate chips
- ½ cup dried cranberries
Instructions
- Preheat oven to 150°C / 350 °F. Line pan with baking or parchment paper.
- In a medium bowl, mash the bananas using a fork or masher.
- Combine the oats and mix until well incorporated.
- Add raisins (or other mix-ins) and blend well.
- Scoop around 2 tablespoons of the mixture and shape into a flat round shape using your damp hands. Make sure to flatten the cookies as it will not spread much during baking.
- Bake for around 12 minutes or until light brown. Then remove from the oven.
- Let them cool slightly in the baking pan for a few minutes before transferring to a cooling rack to cool completely.
- Serve and enjoy!
