This is a popular recipe for an afternoon snack on the move. They are easy to prepare with only two base ingredients needed. The banana naturally sweetens the mixture and the oats add structure. While we have added dried apricots, there are many variations (below) which you could add to these two base ingredients.
Serves: 15 servings
Dietary: Vegan, Vegetarian, nut-free, peanut-free, lactose-free, egg-free. May contain sulphites and gluten.
Preparation time: 10 minutes
Cooking time: 15 minutes
2 ripe bananas
160 g (2 cups) Oat flakes
120 g (15- 20) Dried apricots, chopped (or alternative)
- Preheat the oven to 180ºC/160ºC fan/350ºF/Gas Mark 4.
- Mash the bananas in a mixing bowl until smooth.
- Add the oats and mix to combine.
- Add the dried apricots and mix to spread evenly through the mixture.
- Line a baking tray with greaseproof paper or baking sheet.
- Using a tablespoon, scoop the mixture and place it into a flat cookie shape on the baking tray. The mixture does not spread out. Do not roll the mixture into a ball as it won’t cook properly.
- Bake for 12 to 15 minutes or until the biscuits are golden.
- Allow cooling.
This recipe has been donated by Kathy Lewis, a Registered Nutritionist.
Total calories: 75 kcal
Fat: 1.0 g
Saturated Fat: 0.0 g
Carbohydrate: 14.0 g
Total sugar: 5.8 g
Fibre: 2.7 g
Protein: 1.8 g
Salt: 0.0 g
These biscuits are low in fat and saturated fat, with no added sugar or salt. What is more, these biscuits are a good source of fibre, Vitamin A, B Vitamins (Thiamin and B6), Potassium, Phosphorus, Iron and Magnesium.
- Oats – You can use oat flakes verified as gluten-free as an alternative to traditional oat flakes to make a gluten-free biscuit.
- For a special treat – drizzle chocolate over the top of each biscuit when cooled.
- The dried apricots can be substituted with a variety of alternatives. You could also try chocolate chips, flaked almonds, coconut flakes, walnuts, or crushed nuts, orange zest, spices such as cinnamon, essences such as vanilla, or fresh fruit such as raspberries or blueberries. Whatever ingredients you choose will change the nutritional value.
Store in an airtight container for 1 – 2 days. Can be frozen and stored up to 3 months.
© 2020 The Caroline Walker Trust