Are these cakes or biscuits, or something in between? I’m not sure, what I know is that they are super easy to make, taste great and hit the right spot at this time of year.
Pre-Christmas is a tricky time. It’s getting colder and darker and if you are anything like me your body will be craving all that is sweet, stodgy, carby, fatty and downright unhealthy.
But it’s also the time when conversations turn to what food, drinks and treats need to be bought for Christmas and the New Year. And how it might be a good idea to eat healthily for a couple of weeks before the festive period.
Literally, all you will need for these is: two bananas and approx 165g rolled oats. Talk about slow release energy!
Preheat your oven to 180C (350F/gas mark 4) and line a baking tray.
Crush the bananas with a fork until they are mushy, add the oats and mix. Form the mixture into round cookie shapes (they will not flatten) and bake for 10-15 minutes or until they take on a golden colour and are set firm.
You can allow them to cool before eating but I like them warm.
Now, the great thing about this recipe is that it can be customised at almost every turn (not that there are many).
Riper bananas will be sweeter. If you blitz the oats the cookies will be smoother, although too blitzed and you will end up with a paste.
You can add honey, chocolate chips, dried fruit, cinnamon, chopped nuts, anything really but make sure it is not too big when added to the mix.
They can be kept in an airtight container for a few days, if they last that long.