Banana Oat Breakfast Cookies

Where This Goes Wrong

Use bananas with plenty of brown spots; green-tinged ones taste starchy and make a bland cookie.

If the dough is too wet to shape, add a tablespoon more oats.

Wet your fingers to shape the cookies; the dough sticks to dry hands.

Making Banana Oat Breakfast Cookies

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1. Heat the oven to 180°C / 355°F (160°C / 320°F fan) and line a baking tray with parchment paper.

   Mark done

2. Mash the bananas in a large bowl until almost smooth. Stir in the peanut butter and vanilla, then the oats, raisins, walnuts, cinnamon, baking powder and salt. Leave the dough to rest for 5 minutes.

   Mark done Start 5 min timer

3. Scoop 12 mounds, about 2 tbsp each, onto the tray and press each flat with a fork to about 1.5 cm thick.

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4. Bake for 15 minutes, until the edges are golden and the cookies feel set. Cool on the tray for 5 minutes.

   Mark done Start 15 min timer

After You've Cooked It

Keeps in an airtight tin for up to 3 days. Freezes for up to 2 months.

Serving Banana Oat Breakfast Cookies

• A glass of milk or soya milk
• A cup of tea
• A spoonful of plain yogurt

Still Wondering?

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.