With Baby J now weaning breakfast-time is taking about an hour longer. Which is fine when we don’t have any plans, but most mornings I’ve either got my course to get to or we have toddler group or some other activity planned, and so I needed to come up with something that I could take with me to feed J when we get to wherever we’re going.
I’d heard of people using bananas and oats to make cookies, especially those on dairy-free and/or gluten-free diets, so this morning I thought I’d give them a go. I didn’t have a recipe to follow, just made it up as we went along, but I noted down my measurements in case it worked. It totally worked, so I thought I would share my recipe with you.
These are perfect for baby-led weaning, and also great for toddlers and older children. Little N loved them and ate 4 of these before I could even take any photos, so I will definitely have to make more in future as snacks for him. They’re so quick and easy to make, they’re suitable for vegetarians, vegans and they can be gluten-free if you use gluten-free oats.
EASY THREE-INGREDIENT BREAKFAST COOKIES – BANANA, OAT & CINNAMON
(makes approx. 15 cookies):
- 150g peeled banana
- 200g oats
- 1 tsp cinnamon
1. Preheat your oven to 180 C.
2. Line a baking sheet with non-stick baking paper.
3. In a bowl, mash the banana with a fork.
4. Add the oats and cinnamon and stir to combine.
5. Squish the mixture into little cookie shapes and place on the lined baking sheet.
6. Bake in the oven for 15 minutes for soft, chewy cookies, or 20 minutes for harder cookies.
7. Allow to cool on a wire rack before tucking in. Enjoy!