These are absolutely delicious, and great to grab-and-go. I love to do a double batch as they freeze really well and can
be defrosted overnight in the fridge. That way, I always have them at the ready for those rushed school mornings!
Serves 4
Ingredients
- 2 large bananas
- 80g porridge oats
- 50g chopped up chocolate, chocolate chips or raisins (or a combination of chocolate and raisins)
Method
- Heat the oven to 180°C/Fan 160°C/Gas 4 and line a baking tray, ready for your cookies.
- Mash the bananas really well in a large bowl. Add the oats and mix together.
- Stir through the chocolate or raisins (or both if you love a chocolate-raisin combo).
- Scoop out eight dollops of the mixture, placing them on the baking tray, evenly spaced
- Bake for 10–12 minutes until golden brown, then cool on a wire rack.