Banana oat cookies with walnuts

Banana oat cookies with walnuts: ripe bananas, oats and cinnamon – easy to bake, soft and sweetened with banana only.

At a glance

• Serves 12
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 60 kcal per serving
• Protein: 1 g
• Fat: 2 g
• Carbs: 10 g

Ingredients

• 2 very ripe bananas
• 150g porridge oats
• 50g walnuts, roughly chopped
• 1 tsp cinnamon
• 1 pinch of salt

Method

You’ll need: oven · baking tray · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and line a baking tray with baking paper.
2. Peel the bananas and mash them to a smooth purée with a fork in a bowl.
3. Add the oats, cinnamon and salt to the banana purée and stir everything thoroughly until you have an even, sticky mixture.
4. Fold in the walnuts and place small heaps on the baking tray. Flatten the cookies slightly, as they hardly spread during baking.
5. Bake the cookies at 180 °C for 12–15 min, until the edges are lightly golden. Then leave them to rest on the tray briefly, as they're still soft straight from the oven.
6. Let the cookies cool completely before serving. They go well with coffee or tea, or simply on their own as a small snack.

Good to know

When bananas look almost too ripe, they're just right here. These cookies are simple, soft and pleasantly nutty. The kind of recipe that keeps coming back onto the baking tray.

Swaps

Walnuts → hazelnuts (similarly nutty, also with unsaturated fatty acids); walnuts → almonds (more vitamin E, a little firmer bite); cinnamon → vanilla (milder flavour, good for children); porridge oats → jumbo oats (more texture, slightly heartier bite)

Allergens

Contains tree nuts (walnuts). Oats contain gluten unless certified gluten-free. Suits children well if the nuts are finely chopped or, depending on age, swapped for something else; during pregnancy it's fine.

Dairy-free recipes