Banana Oat Breakfast Cookie  

Nutrition Facts

Serving size– 1 cookie

Calories: 227

Protein: 6g

Total Fat: 6g

Sodium: 77mg

Fiber: 4g

These could be made into smaller, bite-size cookies.

Other favorite dried fruits can be substituted for the cranberries or raisins.

Cinnamon has been shown to lower blood sugar levels


Cooking spray

1 large banana, mashed (½ cup)

½ cup 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 and set aside.  In a large bowl, stir together banana, peanut  butter, honey and vanilla.  In a smaller bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mix until combined. Stir in cranberries.

Using a ¼ cup measure, drop mounds of dough 3 inches apart on prepared baking sheets.  With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough into  ½ inch thick circles.  Dough will expand to almost 4inches once baked.  Bake, one sheet at a time, for 14 to 16 minutes or until browned.  Cool completely.

Adapted from better homes and garden

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