Banana-Oat for breakfast on the go
Breakfast on the go? These cookies pack a nutritious 230 Cal with 37g Carbs, 4g Fiber and 6g Protein, plus the banana provides potassium. These are my favourite flavours, all mixed together in a cookie! This is better than the banana wrap:
- 1 large banana, mashed (½ cup)
- ½ cup chunky natural peanut butter (unsalted and unsweetened) or regular chunky peanut butter
- ½ cup honey
- 1 teaspoon vanilla
- 1 cup rolled oats
- ½ cup whole wheat flour
- ¼ cup nonfat dry milk powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon baking soda
- 1 cup dried cranberries or raisins
Preheat oven to 350 degrees F. Lightly coat two cookie sheets with cooking spray; set aside.
- In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
- Using a ¼-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets. Flatten and spread each mound of dough to about ½” thick.
- Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
You can store these in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months but I recommend you thaw it before eating.
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