Banana Oat Breakfast Cookie Recipe

  • 0:15:00
  • 0:15:00
  • 0:30:00
12
Ingredients
  • 1
    large banana, mashed
  • 1/2
    cups
    chunky natural peanut butter (unsalted and unsweetened) or regular chunky peanut butter
  • 1/2
    cups
    honey
  • 1
    tsp
    vanilla
  • 1
    cups
    rolled oats
  • 1/2
    cups
    whole wheat flour or whole wheat pastry flour
  • 1/4
    cups
    nonfat dry milk powder
  • 2
    tsp
    ground cinnamon
  • 1/4
    tsp
    baking soda
  • 1
    cups
    dried cranberries or raisins
Instructions
Preheat over to 350 degrees. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries. Using a 1/4 cup measure, drop mounds of dough 3 inches apart on prepared baking sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4 inch round, about 1/2 inch thick. Once baked, each cookie will be about 3 1/2 to 4 inches in diameter. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months, thaw before serving.

By: Paula Peterson

Published on 09/03/2013

Recipe Nutrition Information

  • 6.32g Water (WATER)
  • 4.50g Ash (ASH)
  • 1.613g 16:0 (F16D0)
  • 33.12g Carbohydrate, by difference (CHOCDF)
  • 3.398g Fatty acids, total monounsaturated (FAMS)
  • 2.1g Fiber, total dietary (FIBTG)
  • 3.377g 18:1 undifferentiated (F18D1)
  • 1.019g 20:1 (F20D1)
  • 3.955g Fatty acids, total polyunsaturated (FAPU)
  • 3.781g 18:2 undifferentiated (F18D2)
  • 29.02g Sugars, total (SUGAR)
  • 14g Stigmasterol (STID7)
  • 6.33g Sucrose (SUCS)
  • 19g Campesterol (CAMD5)
  • 99g Beta-sitosterol (SITSTR)
  • 2.008g Leucine (LEU_G)
  • 11.88g Glucose (dextrose) (GLUS)
  • 1.396g Phenylalanine (PHE_G)
  • 1.055g Tyrosine (TYR_G)
  • 1.860g Arginine (ARG_G)
  • 1.374g Alanine (ALA_G)
  • 1.555g Aspartic acid (ASP_G)
  • 4.293g Glutamic acid (GLU_G)
  • 1.312g Glycine (GLY_G)
  • 1.986g Proline (PRO_G)
  • 1.115g Serine (SER_G)
  • 34.66g Starch (STARCH)
  • 123g Energy (ENERC_KCAL)
  • 515g Energy (ENERC_KJ)
  • 4g Calcium, Ca (CA)
  • 2.16g Iron, Fe (FE)
  • 2g Magnesium, Mg (MG)
  • 3g Phosphorus, P (P)
  • 20g Potassium, K (K)
  • 2g Sodium, Na (nan)
  • 2.31g Zinc, Zn (ZN)
  • 20.50g Protein (PROCNT)
  • 2.440g Manganese, Mn (MN)
  • 15.5g Selenium, Se (SE)
  • 11.9g Fluoride, F (FLD)
  • 2.974g Niacin (NIA)
  • 2.023g Pantothenic acid (PANTAC)
  • 28g Folate, total (FOL)
  • 28g Folate, food (FOLFD)
  • 28g Folate, DFE (FOLDFE)
  • 3.3g Choline, total (CHOLN)
  • 43.7g Betaine (BETN)
  • 8.13g Vitamin E (alpha-tocopherol) (TOCPHA)
  • 1.50g Total lipid (fat) (FAT)
  • 1.15g Tocopherol, gamma (TOCPHG)
  • 1.899g Fatty acids, total saturated (FASAT)
  • 10.78g Fructose (FRUS)
  • 2.44g Maltose (MALS)
  • 5.25g Galactose (GALS)
  • 1.4g Alcohol, ethyl (ALC)
  • 1.241g Isoleucine (ILE_G)
  • 1.626g Lysine (LYS_G)
  • 1.372g Valine (VAL_G)
  • 1.190g Thiamin (THIA)
  • 11g Carotene, beta (CARTB)
  • 18g Vitamin A, IU (VITA_IU)
  • 55g Lutein + zeaxanthin (LUT+ZEA)
  • 3.0g Vitamin K (phylloquinone) (VITK1)
  • 11g Cholesterol (CHOLE)
  • 3.9g Vitamin C, total ascorbic acid (VITC)
  • 2.28g Vitamin B-12 (VITB12)
  • 1g Vitamin A, RAE (VITA_RAE)
  • 3g Retinol (RETOL)
  • 1g Phytosterols (PHYSTR)
  • 7g Cryptoxanthin, beta (CRYPX)
  • 1g Lycopene (LYCPN)