Healthy banana oats breakfast cookies

These cookies are so delicious and nutritious at the same time. They include fiber from the oats, natural sweetness from the bananas and healthy fats and proteins from the nuts. You can add so many different elements to them as well - nuts, grains, seeds, dried fruit and spices. This recipe has fairly simple ingredients and isn't difficult at all. They are really good to grab-and-go when you're rushing to get to work in the morning or for an mid-day snack. These can be shaped as cookies or bars, whatever you fancy. Hope you enjoy them!

Makes 10 cookies, Prep time: 5 minutes, Cook time: 20 minutes

Ingredients:

• 1 ripe banana

• 1/2 to 3/4 cup rolled oats

• 1/2 tbsp flax seeds

• 1/2 tsp ground cinnamon

• 1/8 tsp salt

• 2 tbsp chopped walnuts

• 2 tbsp dark chocolate chips

• 2 tbsp natural peanut butter

Directions:

1. Preheat oven to 350F

2. In a bowl, mash the banana with a fork and add all the ingredients. The quantity of oats you add will depend on the size of the banana. For a large banana, you might need 3/4 cup of oats but 1/2 cup will suffice for a medium banana. The more ripe the banana, the sweeter it will be.

3. Mix everything until mixture starts coming together. The peanut butter will help bind everything (use more if needed).

4. Lightly grease the palms of your hands and roll out the oats mixture into the shape of a cookie. Alternatively, spread out the mixture on a greased cookie sheet to achieve a 1/2 inch thick layer.

5. Place the cookies on a greased baking sheet and bake at 350F for 20 minutes.

6. Allow cookies to cool down for at least 10 minutes before enjoying.

The natural sugars from the banana will caramelize at the bottom of the cookie to give a crisp and sweet bottom. The cookie will be crisp on the outside and soft on the inside. Give it a try and let me know how you like it. I have kept this recipe fairly simple but feel free to add you favorite seeds, nuts and dried fruits. Some options include dried cranberries, chopped almonds, chia seeds, quinoa, chopped dates and pumpkin seeds.

These cookies can be stored in an air tight container and left at room temperature for 2 to 3 days. Or, refrigerate them for longer shelf life.