Oat & Banana Breakfast Cookies

📝 Ingredients

• 3 very ripe bananas (about 120 g each, peeled)
• 160 g rolled oats
• 2 eggs
• 60 g peanut butter
• 50 g raisins
• 1 tsp ground cinnamon + ½ tsp baking powder
• 1 pinch of salt
• 4 pots of plain yoghurt (125 g each)

🍴 Utensils

• Mixing bowl
• Fork
• Whisk
• Baking tray
• Baking paper
• Wire rack

📖 Steps

1. Preheat the oven to 180 °C (170 °C fan) and line a large baking tray with baking paper. Take the eggs and peanut butter out ahead of time if possible: at room temperature, they mix together much more easily.
2. Peel the bananas and mash them with a fork in the mixing bowl until almost smooth. The riper they are (skin speckled with black), the sweeter and softer the cookies will be without any added sugar.
3. If the peanut butter is too firm, microwave it for 15 seconds. Add it to the banana with the eggs, then whisk vigorously until the mixture is smooth, with no streaks of peanut butter.
4. Stir in the oats, cinnamon, baking powder and pinch of salt, then the raisins. Mix with a spoon and leave to rest for 10 min: the oats absorb the moisture and the dough becomes easier to shape.
5. Shape 12 balls of about 60 g using two spoons and place them on the tray, 3 cm apart. Flatten them to 1.5 cm thick with the back of a wet spoon: these cookies don't spread as they bake.
6. Bake for 15 to 18 min, until the edges are golden and the tops feel firm to the touch. The centre stays slightly soft: that's normal, the cookies firm up as they cool.
7. Leave to cool for 10 min on the tray, then transfer to a wire rack so they don't go soft underneath. Once cold, store them in an airtight container: 2 days at room temperature or 5 days in the fridge.
8. In the morning, allow 3 cookies and 1 plain yoghurt per person. Eat them as they are or dipped in the yoghurt, perhaps after 10 seconds in the microwave to bring back their softness.