From 1 yearBreakfastUnder review by our nutritionist
Baked banana oat cookies
Just two ingredients and no sugar: a very ripe banana and oats turn into soft little cookies for breakfast. It makes a good batch and freezes well, so breakfast is ready for the week.
- Difficulty
- 4 out of 5
- Ingredients
- 2 out of 5
- Time
- 3 out of 5, 35 min35 min
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Makes 10 small cookies Freezer-friendly
Ingredients
- 1 very ripe banana, with a spotty peel
- 5 tbsp quick oats (about 1½ oz / 40 g)
- 1 pinch ground cinnamon (optional)
How to make
- 1Preheat the oven to 350 °F and line a baking sheet with parchment paper.
- 2Mash the banana well with a fork. Add the oats and cinnamon and mix into a thick batter. Let it rest 5 minutes so the oats soften.
- 3Using a teaspoon, drop 10 small mounds onto the sheet and flatten them with the back of the spoon.
- 4Bake for 15 to 18 minutes, until the edges are golden.
- 5Let them cool on the sheet before removing, because they break when hot.
Tips
- Texture (12 to 24 months): the cookies are soft, not crunchy. For a 1-year-old, offer them in pieces.
- No sugar: the very ripe banana does the sweetening. A green banana makes bland cookies.
- Gluten: oats often carry traces of wheat. If needed, use certified gluten-free oats.
- To vary: add 1 tbsp grated apple or unsweetened shredded coconut.
- Storage: 3 days in an airtight container or 2 months in the freezer.