Raspberry, almond & oat breakfast cookies
- Preparation and cooking time
- 12 cookies
- 2 ripe bananas , mashed
- 150g porridge oats
- 2 tbsp ground almonds
- 1⁄2 tsp cinnamon
- 100g raspberries (fresh or frozen)
- STEP 1
Heat the oven to 200C/180C fan/gas 4 and line two baking trays with baking parchment. Mix the banana, oats, almonds, cinnamon and a pinch of salt in a bowl to make a sticky dough. Gently stir through the raspberries, trying not to break them up. Scoop up tablespoons of the mixture and roll into balls, then place on a baking tray and flatten with your hand.
- STEP 2
Bake for 15 mins until the cookies feel firm around the edges and are golden brown. Leave to cool. Will keep in an airtight container for up to three days.