Ingredients
1.25 cups mashed ripened/browned banana (about 4 not too big bananas, weighed without peel about 10.5 oz)
1/2 cup no-sugar added peanut butter (ingredients list should be salt and peanut only (4.5 oz)
2 teaspoons honey or real maple syrup
1 teaspoon real vanilla extract
2 cups rolled oats
1/8 tsp each salt, ginger, nutmeg, clove, coriander (skip the ones you don’t have)
1/3 cup sweetened cranberries – preferably soaked in dark rum
Instructions
Get some bananas ahead of time and get them overripened/browned.
Place the bananas, and all other ingredients except the oatmeal in a bowl and mash them using a butter cutter(see below) or potato masher or use a fork
Add the oatmeal and mix it well
Preheat the oven to 350
Line an oven sheet with parchement paper and drop 20 to 24 tablespoon cookie butter onto to the sheet.
Flatten them to a cookie thickness, they will be sticky, they wont expend so place them tightly
Bake them for 14 minutes
Let them cool down before enjoying
Variations
Instead of very ripe banana,
you can use baked sweet potato. This is a bit dryer, but tastes nice. Maybe add a banana or two, or some rum
you can use ripened avocado and cocoa powder
or apple butter or peach
Instead of peanutbutter
try using Biscoff cookie butter and vanilla, but don't add honey or any other spices
Overnight oats version
Make the recipe, and let it jelled in the fridge overnight.
I didn't notice significant difference between straight baked vs overnight. I assume overnighted ones were easier to digest.
You should try all, there is one preffered option for sure :), all are great for breakfast and snack for anytime
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