Banana Oat Breakfast Cookie Recipe
- 0:15:00
- 0:15:00
- 0:30:00
12
Ingredients
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1large banana, mashed
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1/2cupschunky natural peanut butter (unsalted and unsweetened) or regular chunky peanut butter
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1/2cupshoney
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1tspvanilla
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1cupsrolled oats
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1/2cupswhole wheat flour or whole wheat pastry flour
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1/4cupsnonfat dry milk powder
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2tspground cinnamon
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1/4tspbaking soda
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1cupsdried 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
- 15.79g Water (WATER)
- 82.80g Carbohydrate, by difference (CHOCDF)
- 5.3g Fiber, total dietary (FIBTG)
- 72.56g Sugars, total (SUGAR)
- 26g Phytosterols (PHYSTR)
- 15.83g Sucrose (SUCS)
- 29.69g Glucose (dextrose) (GLUS)
- 26.96g Fructose (FRUS)
- 57.77g Starch (STARCH)
- 308g Energy (ENERC_KCAL)
- 1288g Energy (ENERC_KJ)
- 9g Calcium, Ca (CA)
- 4g Magnesium, Mg (MG)
- 8g Phosphorus, P (P)
- 49g Potassium, K (K)
- 5g Sodium, Na (nan)
- 3.99g Protein (PROCNT)
- 3.1g Selenium, Se (SE)
- 7.0g Fluoride, F (FLD)
- 3.8g Vitamin C, total ascorbic acid (VITC)
- 6g Folate, total (FOL)
- 6g Folate, food (FOLFD)
- 6g Folate, DFE (FOLDFE)
- 8.3g Choline, total (CHOLN)
- 2g Vitamin A, RAE (VITA_RAE)
- 27g Carotene, beta (CARTB)
- 1g Carotene, alpha (CARTA)
- 46g Vitamin A, IU (VITA_IU)
- 138g Lutein + zeaxanthin (LUT+ZEA)
- 36.90g Ash (ASH)
- 1.034g 16:0 (F16D0)
- 2.178g Fatty acids, total monounsaturated (FAMS)
- 2.165g 18:1 undifferentiated (F18D1)
- 1.167g Fatty acids, total polyunsaturated (FAPU)
- 1.093g 18:2 undifferentiated (F18D2)
- 11g Stigmasterol (STID7)
- 15g Campesterol (CAMD5)
- 77g Beta-sitosterol (SITSTR)
- 3.542g Leucine (LEU_G)
- 1.746g Phenylalanine (PHE_G)
- 1.309g Arginine (ARG_G)
- 2.743g Aspartic acid (ASP_G)
- 7.572g Glutamic acid (GLU_G)
- 1.417g Glycine (GLY_G)
- 3.503g Proline (PRO_G)
- 1.967g Serine (SER_G)
- 8.32g Iron, Fe (FE)
- 1.83g Zinc, Zn (ZN)
- 17.466g Manganese, Mn (MN)
- 1.332g Niacin (NIA)
- 3.568g Pantothenic acid (PANTAC)
- 3.9g Betaine (BETN)
- 2.10g Vitamin E (alpha-tocopherol) (TOCPHA)
- 1.09g Total lipid (fat) (FAT)
- 10.44g Tocopherol, gamma (TOCPHG)
- 1.217g Fatty acids, total saturated (FASAT)
- 1.44g Maltose (MALS)
- 3.10g Galactose (GALS)
- 34.4g Alcohol, ethyl (ALC)
- 7.6g Vitamin K (phylloquinone) (VITK1)
- 20g Cholesterol (CHOLE)
- 1.632g Threonine (THR_G)
- 2.188g Isoleucine (ILE_G)
- 2.868g Lysine (LYS_G)
- 1.746g Tyrosine (TYR_G)
- 2.420g Valine (VAL_G)
- 1.247g Alanine (ALA_G)
- 1.550g Riboflavin (RIBF)
- 4.03g Vitamin B-12 (VITB12)
- 6g Retinol (RETOL)
- 129g Cryptoxanthin, beta (CRYPX)
- 15g Lycopene (LYCPN)