Ingredients
1 cup banana
mashed (use overripe banana)
1 cup quick oats
1/2 cup yogurt
low-fat plain
1/4 cup water
raisins (1/2 cup
optional)
sunflower seeds (1/2 cup
optional)
cinnamon
optional
Steps
Wash hands with soap and water. Make sure utensils and counter top are clean.
Mash bananas, mix with yogurt and water.
Add quick (not instant) oats. Mix well.
Add optional add-ins if you wish. Keep them minimal.
Add spices, to taste (optional).
The batter should be thick and easily spoonable.
Grease a baking sheet. Place a tablespoon of dough on the sheet, thin out to a flat disk. Repeat with remaining dough. Refrigerate if any is remaining in bowl.
Bake at 350-375 °F for 20 minutes. Flip and bake on other side 15 minutes to make crisper crust.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 23 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 4 mg |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Total Sugars | 1 g |
| Added Sugars included | 0 g |
| Protein | 1 g |
| Vitamin D | 0 mcg |
| Calcium | 11 mg |
| Iron | 0 mg |
| Potassium | 55 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Banana Oat Cookies. Recipe source: University of Minnesota Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.