Banana & Oat Cookies

• 200g Porridge Oats 
• 200g Ripe Bananas, Grated Or Mashed
• 40g Sunflower Spread
• 10g Gluten-Free Baking Powder
• 15ml Vanilla Extract
• 60g Dried Raisins (Optional)

• Energy: 139kcal
• Carbohydrates: 22g
• Sugars: 9g
• Fat: 4g
• Saturated Fat: 1g
• Protein: 3g
• Fibre: 2g
• Sodium: 206mg

1. Preheat the oven to 180°C (160°C fan) and line a baking tray with parchment paper.
2. In a large bowl, combine the oats and baking powder.
3. In a separate bowl, mix the mashed bananas, sunflower spread and vanilla extract.
4. Stir the wet mixture into the dry ingredients until fully combined. Fold in raisins for some extra flavour if you fancy.
5. Spoon heaped teaspoons of the mixture onto the baking tray and flatten slightly to form cookies (about 25 small cookies).
6. Bake for 12–15 minutes or until lightly golden and firm to the touch.
7. Allow to cool on a wire rack before serving.

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All of our recipes are articulated alongside the EYA to ensure they are nutritious and healthy to consume.