Another whopper cheat treat, these oat and banana cookies
barely even have a recipe folks!
It’s more or less mushing everything up in a bowl and baking them.
They are a quick and healthy snack that require very little effort
and can be stored for 2-3 days – if you haven’t scoffed them all by then.
Again, personal preference is key here when it comes to deciding on extras so feel free to add in whatever you’re craving.
Here are some suggestions in case you can’t decide;
(Dark) Chocolate Chips
Dollop of Peanut Butter
Squidge of Honey
The Method is Easy Peasy!
Preheat the oven to 180 degrees C and line a baking tray with parchment paper.
Mash two large bananas with 500 grams of porridge oats along with your desired extra ingredients in a bowl until it’s all mushed up together like a cookie dough.
Take a small handful of the dough and roll into a cookie shape, placing on the parchment paper. Continue this step until all the dough has been used up.
Pop your cookies into the oven and bake for about 12-15 minutes or until golden brown.
Remove from the oven and allow to cool for a few minutes.
Boil the kettle, make a brew and enjoy!
(Tip: if you would like a smoother finish to your cookies, mill your porridge oats in a food processor or Nutribullet before mashing them into the bananas. This creates a flour-like consistency)