Banana Oatmeal “Cookies”
I’d very loosely call these treats cookies. Why? The recipe is basically two ingredients, oats and bananas, plus a few add-ins. Also, it’s pretty healthy. Probably with my add-ins they’re only about 40 calories each, but don’t let that scare you. These “cookies” are actually very tasty, like baked banana oatmeal in portable form. Extremely noshable as you check your email in the morning with a cup of coffee. Kids, or at least one kid, like them too. Adam, my picky seven-year-old nephew, happily finished off two after dinner with barely any coaxing. But since calling them Banana Oatmeal Discs or Rounds isn’t going to get them any takers, let’s call them Banana Oatmeal “Cookies.” Quotes not optional.
I found this recipe on The Burlap Bag when looking for a non-banana bread recipe to use up all my overripe bananas. And being so easy, I had to try it. Since last week, I’ve made these three times and the version below is what I liked the most. I added cinnamon, sugar, salt, walnuts, raisins, and a little butter to the original recipe. I also cooked them a lot longer than suggested, 45 minutes as opposed to 15 minutes. At 15 minutes the “cookies” were very soggy, and at 40 minutes they had a bit of crunch with a slightly soft center. I think most people would have been happy with these at this stage, but I baked them another 5 minutes for extra crunch at the edges and a smaller soft center. If you don’t like raisins, dried blueberries or cranberries would work also. The only thing I wouldn’t change is the bananas. Most recently, since I was finally all out of bananas, I subbed in apples and strawberries with a few tablespoons of peanut butter. It turned out okay, but starchy bananas work best as a binding agent.
If gluten is an issue for you, these “cookies” are also gluten-free. (Check your oatmeal packaging though. Many plants don’t produce oats in a gluten-free environment.) I was looking forward to having my brother taste these “cookies” since he has a gluten-sensitivity, but by the time he came back from a business trip, I’d finished them off. Whoops, my bad. Did I mention these were highly snackable?
I hope you try them. Try to forget I called them healthy and gluten-free. Just think of them as the easiest grab-n-go breakfast “cookies” ever. Make them one Sunday evening and you’ll be set for the week if you don’t finish them by Monday.
Banana Oatmeal “Cookies”
Adapted from The Burlap Bag
Yields: 16 small cookies
2 large overripe bananas
1 cup quick oats
1/2 teaspoon cinnamon
3/4 teaspoon sugar
pinch of salt
1/4 teaspoon butter
1/4 cup chopped walnuts
1/4 cup raisins
butter or oil to grease two cookie sheets
1. Preheat oven to 350 degrees F.
2. Mash bananas with oats, cinnamon, sugar, salt, and butter.
3. Mix in walnuts and raisins.
4. Drop a tablespoon of banana-oatmeal mixture on a greased cookie sheet and then flatten with the back of a spoon. (Skip flattening if you like soft cookies). To make 16 flat cookies, you’ll need two cookie sheets.
5. Bake 35 minutes. If the back of your oven tends to get extra hot, rotate midway.
6. Flip cookies.
7. Bake an additional 5-10 minutes depending on preference.
8. Cool cookies and enjoy. Cookies will harden more as they cool.