Banana Oat Cookies
Source: Adapted from University of Minnesota Cooperative Extension Service
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
With whole-grains, fruit, and no added sugar, these cookies make a healthy and tasty treat.
- Makes
- 25 Small Cookies
Ingredients
- 1 cup banana, mashed, use overripe banana
- 1/2 cup yogurt, low-fat plain
- 1/4 cup water
- 1 cup quick oats (not "instant")
- raisins (1/2 cup, optional)
- sunflower seeds (1/2 cup, optional)
- cinnamon (optional)
Directions
- Wash hands with soap and water. Make sure utensils and counter top are clean.
- Preheat oven to 375 °F.
- Mix mashed bananas with yogurt and water.
- Add quick oats. Mix well.
- Add optional raisins or sunflower seeds if you wish and mix well.
- Add optional cinnamon to taste if you wish and mix well.
- The batter should be thick and easily to scoop with a spoon.
- Grease a baking sheet. Place a tablespoon of dough on the sheet, press lightly a make a flat disk. Repeat with remaining dough. Refrigerate if any is remaining in the bowl.
- Bake at 375 °F for 20 minutes. Flip cookies over and return to oven to bake 15 minutes longer or until cookie are crisp.
Notes
Learn more about: Bananas
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.