Quick banana and oat cookies

Quick banana and oat cookies: a simple recipe with banana, oats and honey – soft and quickly out of the oven and onto your plate.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 180 kcal per serving
• Protein: 4 g
• Fat: 4 g
• Carbs: 30 g

Ingredients

• 2 bananas
• 100 g gluten-free oats
• 1 tbsp honey

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 with a fork in a bowl to a smooth purée.
3. Add the oats and honey to the mashed banana and stir everything into an even, sticky mixture.
4. Use a spoon to place small portions on the baking tray and press them down slightly.
5. Bake the cookies at 180 °C for 12–15 min until lightly golden, then leave them to cool briefly on the tray.
6. Serve the banana and oat cookies warm or completely cooled.

Good to know

When you want something uncomplicated, these cookies are just right. Quickly stirred together, pleasantly soft and baked with very little effort.

Swaps

Honey → date paste (naturally sweet, and also provides fibre); oats → gluten-free jumbo oats (a little more bite, same base); honey → mashed very ripe banana (sweetness from fruit only); oats → partly replace with gluten-free oat bran (also provides fibre)

Allergens

Contains oats; only suitable for coeliacs if the oats are explicitly labelled gluten-free. Simple overall and usually fine for children (no honey for babies under one year old); in pregnancy, the ingredients are fine in normal kitchen amounts.

Dairy-free recipes