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

  • 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)