The recipe for oat and banana cookies I am sure you will like them too because you only need 4 ingredients, two of which are already in the title. Also, it’s a really quick recipe, vegetarian, low-calorie, and with no added sugars.
Always on the lookout for healthy recipes that don’t bore me and are especially easy and quick, I have also discovered several properties of the two main ingredients ..
For example, bananas can replace eggs in desserts; they are a source of potassium and vitamins and are filling thanks to the fibers, without making us feel guilty. Oats, on the other hand, are a cereal with a low glycemic index, contain fibers, and reduce stress.
Together, these two foods give life to my cookies that are really tasty and good for our diet, especially if we try to be careful about what we put on our plates. You know; desserts are my passion! I love making them and eating them and I adore chocolate .. but for some time now, I have had to change my eating lifestyle and even though I don’t disdain traditional sweets and rich, tasty dishes, I must prioritize simpler dishes and desserts. And so I’m always looking for simple yet tasty and easy-to-make recipes.
So, if you have some oats in your pantry and happen to have a ripe banana, take the opportunity to prepare the oat and banana cookies .. you won’t regret it! They are very fragrant, naturally sweet, perfect for dipping in milk, and delicious!
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 14 cookies
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 92.62 (Kcal)
- Carbohydrates 12.99 (g) of which sugars 3.50 (g)
- Proteins 2.18 (g)
- Fat 4.30 (g) of which saturated 1.35 (g)of which unsaturated 2.74 (g)
- Fibers 2.74 (g)
- Sodium 53.99 (mg)
Indicative values for a portion of 28 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 banana (at the right level of ripeness)
- 1 1/2 cups rolled oats
- 1/3 cup hazelnuts
- 2 1/2 oz dark chocolate
Tools
The food processor is an indispensable tool; the triblade (which you often see me use in videos) in particular has several functions and I find it very convenient.
The silicone mat saves you from buying parchment paper, it’s washable and can reach higher temperatures than parchment paper.
- 1 Food Processor
Steps
– Coarsely chop the hazelnuts and set aside.
– Melt the chocolate in a double boiler or microwave.
– Mash the banana into a pulp.
– Pour the rolled oats into the bowl, add the banana pulp and chopped hazelnuts, and mix the ingredients together.
– On a silicone mat or parchment paper, create small mounds of the mixture with the help of a spoon. Bake in a preheated oven at 350°F for about 8/10 minutes (they should lightly brown).
– Decorate the center of the cookies with the melted and cooled chocolate and, if you like, add a little chopped hazelnut.
FAQ (Questions and Answers)
– Can I use walnuts?
Yes, you can use any type of dried fruit; even raisins (first rehydrated in a little water).
– Are they sweet?
– The sweetness comes from the banana. But if you wish, you can add a teaspoon of honey, keeping in mind that the calories will slightly increase.
