Banana Oat Breakfast Cookies
I got this recipe from Publix Supermarket. This healthy breakfast goodie has plenty of what you need to start your day-protein, fiber and complex carbs-and very little of what you dont. Per cookie: 227 cal, 6 g total fat (1g sat), 0 mg chol, 77mg sodium, 37g carh, 4g Fiber, 6g protein.
I got this recipe from Publix Supermarket. This healthy breakfast goodie has plenty of what you need to start your day-protein, fiber and complex carbs-and very little of what you dont. Per cookie: 227 cal, 6 g total fat (1g sat), 0 mg chol, 77mg sodium, 37g carh, 4g Fiber, 6g protein.
- Carbohydrate 32.9353025074152 g
- Cholesterol 1.02083333333333 mg
- Fat 6.36694375 g
- Fiber 3.54205828451116 g
- Protein 6.98262916669366 g
- Saturated Fat 1.01196145833333 g
- Serving Size 1 1 Serving (66g)
- Sodium 1362.19462500036 mg
- Sugar 29.393244222904 g
- Trans Fat 0.667017000000001 g
- Calories 204 calories
Step-by-step
- Preheat oven 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 the dried cranberries or raisins.
- Using a 1/4 cup measure, drop mounds of dough 3 inches apart onto prepared baking sheets. Spread each mound of dough into a 2 3/4 inch round about 1/2 inch thick using a spatula dipped in water.
- Bake, one sheet at a time, for 9 to 11 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.
Bakers frequently err by packing sticky dough directly onto ungreased pans without water barriers, causing the high honey and banana content to weld the rounds firmly to the metal surface. Proper execution relies on using a spatula dipped in water to flatten each mound into uniform rounds before they enter the oven. Incorporating ingredients like rolled oats and whole-wheat flour requires careful moisture management to maintain structural integrity across storage cycles. Originally popularized in Southern grocery chains as accessible morning rations, these grain-based handhelds benefit significantly from thoughtful post-bake handling. Maximizing texture over multiple days demands specific environmental controls.
- Bake sheets individually at 350 degrees Fahrenheit for 9 to 11 minutes, watching for distinct bottom browning before transferring batches to wire racks.
- Preserve moisture by enclosing cooled portions in an airtight container or sealable plastic bag for up to 3 days at room temperature.
- Extend storage duration to 2 months by placing units in the freezer, ensuring complete thaw cycles occur before consumption.
- Revive day-old items by warming them gently in a toaster oven for 60 seconds to restore initial chewiness.
- Substitute dried cranberries with an equal volume of chopped dates if tartness needs balancing against natural honey sweetness.
Freezing batches in advance secures reliable morning provisions without sacrificing moisture levels. Thawed portions regain optimal mouthfeel when given brief thermal exposure right before eating.
