Two Grain Banana Oats Cookie



In place of sugar there is a fruit

A healthy flour and a whole grain dough

Some nut and seed are added too

A spice to bring the flavour through.

How many of you miss the most important meal of the day? Morning’s are a total rush and most of us end up skipping our breakfast for the lack of time. I was looking at making a wholesome “meal in a bite” sort of cookie and this one fits the bill perfectly. A couple of these, a glass of milk and you are good to go.

This is also for those of you who are health conscious. Let’s get started with this healthy treat shall we??

Print Recipe
Two Grain Banana Oats Cookie
Healthy breakfast cookies with a whole lot of goodness.
  1. In a large bowl mash the banana
  2. Keeping aside half a cup of oats mix in all the other ingredients with the mashed banana and knead into a dough. Don't worry if its too soft.
  3. Shape into lemon sized balls and refrigerate for half an hour. The dough will turn firm.
  4. Preheat the oven at 180 degrees for 10 mins.
  5. Roll each ball of dough over the oats [set aside in step2] and flatten them between your palms to shape them into thin cookies.
  6. Arrange them on a greased and lined baking tray.
  7. Bake at 150 degrees for 15 mins on each side, till the edges start to brown.
  8. Allow to cool completely and leave them overnight .
  9. Re-bake them next morning ,in a preheated oven, for 15 mins at 150 degrees.
  10. Melt the dark chocolate in a double boiler and drop a dollop over each cookie.
  11. Allow to cool and enjoy your breakfast cookies.
Recipe Notes

1. These cookies aren't sweet like your regular biscuits/cookies. If you prefer it to be sweet you can add honey or powdered sugar, depending on your choice. You can also use salted butter in place of the unsalted one to give the sweet- salt taste.

2. For the first round of baking- bake one side for 15 mins, turn it over and bake the other side for another 15 mins. Use only the 'bake mode' where the bottom coil alone heats up. Cool on a cooling rack or use a sieve placed over a vessel. Leaving it on a regular tray will make it soggy from the bottom.

Leaving them overnight and re-baking them makes them super crisp. This also helps since most of the constituents have moisture.

3.I used the "robusta" variety of banana. The the sweetness of the final cookie comes from the banana and dates syrup used. You can choose any kind that suits you. Add 2 bananas or additional dates syrup if you want your cookies sweeter.

4.You can easily make a vegan version by substituting butter with oil.

5. The dark chocolate is totally optional. I used it for the 'feel good factor' that only a chocolate can bring .

6. Cinnamon here helps to balance the sometimes overwhelming banana flavour.

7. Refrigerating the dough here is very important to make it firm enough to bake.

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