Banana Granola Cookies Recipes

BANANA BREAKFAST COOKIES

Banana Breakfast Cookies image

This is a variation of the Healthy Banana Cookies recipe from this site. They are a great alternative to store-bought granola bars!

Provided by Anne

Categories 100+ Breakfast and Brunch Recipes

Time 45m

Yield 12

Number Of Ingredients 5

Ingredients

3 very ripe bananas
2 cups rolled oats
1 cup raisins
⅓ cup plain yogurt
1 teaspoon ground cinnamon

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
Mash bananas in a large bowl. Add oats, raisins, yogurt, and cinnamon. Mix well and allow to sit for 15 minutes.
Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.
Bake in the preheated oven until lightly browned, about 20 minutes.

Nutrition Facts : Calories 123.3 calories, Carbohydrate 27.4 g, Cholesterol 0.4 mg, Fat 1.1 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 7.4 mg, Sugar 12.4 g

BANANA GRANOLA COOKIES

Banana Granola Cookies image

Make and share this Banana Granola Cookies recipe from Food.com.

Provided by pansies

Categories Drop Cookies

Time 12m

Yield 48 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup shortening
1 cup firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla
1 cup mashed ripe banana
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granola cereal

Steps:

Preheat oven to 375°F.
In a large bowl of electric mixer, cream shortening and sugar at medium speed. Add egg, vanilla and banana and beat until well blended.
Stir together flour, cinnamon and salt and add to creamed mixture, mixing just until blended.
Stir in granola.
Drop by tablespoonfuls onto a greased cookie sheet about 2 inches apart. Bake 12 minutes. Cool on a wire rack. Makes about 4 dozen.

Nutrition Facts : Calories 67.4, Fat 2.9, SaturatedFat 0.7, Cholesterol 4.4, Sodium 41.3, Carbohydrate 9.6, Fiber 0.4, Sugar 5.3, Protein 0.9

BANANA GRANOLA WITH CINNAMON, NUTMEG AND WALNUTS

Banana Granola With Cinnamon, Nutmeg and Walnuts image

This banana bread-inspired granola uses real mashed banana, coconut oil, cinnamon, nutmeg and toasted nuts. Keeping it simple allows the subtle banana flavor to shine through, but you can tweak the recipe by adding dried coconut flakes, sesame or pumpkin seeds, more spices, or even chocolate chips or dried fruit. Breaking the granola into large clusters halfway through baking ensures the granola cooks evenly. Allow the granola to sit for at least one hour on the counter to harden completely. Double the recipe if you'd like to stock up your freezer. It will keep at least three months there, at the ready for snacking, or can be served for breakfast, in bowls with milk and freshly sliced banana.

Provided by Jerrelle Guy

Categories breakfast, brunch, snack

Time 1h

Yield 2 1/2 cups

Number Of Ingredients 10

Ingredients

1/2 cup/5 ounces mashed bananas (from about 1 large or 2 small ripe or overripe bananas)
1/4 packed cup/55 grams dark brown sugar
1/4 cup/50 grams melted virgin coconut oil
2 teaspoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 cups/200 grams old-fashioned rolled oats
1/4 cup/30 grams walnut halves, roughly chopped

Steps:

Heat the oven to 325 degrees and line a sheet pan with parchment paper.
Add the mashed banana to a medium saucepan along with the brown sugar and coconut oil. Stir to combine. Cover and cook over medium heat for 2 to 3 minutes, or until the pot comes to a sputtering boil. (You'll hear it popping.) Cook for another 60 to 90 seconds, swirling the pan often so the mixture doesn't burn.
Remove the pan from the heat, allow the sputtering to subside, then stir in the lemon juice, vanilla, cinnamon, nutmeg and salt. Fold in the oats and walnuts until combined.
Spread the mixture out on the prepared sheet pan in an even layer. Using a spatula, press the oats down into a layer that is about 1/2-inch thick. Bake for 25 minutes, rotating halfway through, then remove the sheet pan from the oven and, using a butter knife, break the granola into large, 2- to 2 1/2-inch clusters on the baking sheet.
Spread the clusters evenly around the pan and bake again until the clusters are a deep golden brown, another 15 to 20 minutes, rotating and tossing halfway through so they don't burn.
Remove the pan from the oven and allow the granola to cool for at least 30 minutes on the counter to harden slightly. Once the granola has cooled, break it up with your hands into small or medium clusters, depending on preference. Allow to cool completely, at least one more hour.
Transfer the granola to an airtight container and store at room temperature for up to a month (or in the freezer, where it'll stay crisp for at least 3 months).

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