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Banana Oat Breakfast Cookies
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Banana Oat Breakfast Cookies

40 Minutes
40 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 large banana, mashed (1/2 cup)
1/2 cup chunky natural peanut butter (unsalted and unsweetened) OR regular chunky peanut butter
1/2 cup honey
1 tsp vanilla
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk powder
2 tsp cinnamon
1/4 tsp baking soda
1 cup craisins or raisins
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Let's Make It
1
Preheat oven to 350°F. Lightly coat 2 cookie sheets with cooking spray; set aside. In a lg 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 craisins.
2
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.
3
Bake one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months, thaw before serving.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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