Hi all! Hope you’re continuing to be safe and well as we move through current times. The weather in Washington, DC has been unpredictable but forecasts now show summer-like temperatures by the end of the week. While I’m all about seasonal weather, I’m thankful for the sunshine. One way I’ve been spending my time is baking and cooking including easy to make banana oatmeal recipes!
As it is getting warmer, I’m moving away fully from more hearty meals and snacks to lighter options. That means, no more banana bread for now. But what to do with ripe bananas??? You can freeze them for smoothies, ice cream (aka nice cream) or simple cookies. Without further ado, let’s get into my latest baking adventure: Banana Oatmeal Cranberry Cookies!
When it comes to cooking, you will learn I often freestyle. Example: my quinoa dishes. As such, I don’t keep track of the exact quantities of ingredients. I need meals to come together with little fuss. Can you relate? In any case, here’s how these vegan, gluten-free cookies came together:
Ingredient list for Banana Oatmeal cookies
- 2 ripe bananas
- 1 cup of oats, uncooked (I always use old fashioned oats)
- 1/4 cup of dried cranberries
- 1 tsp of cinnamon
Directions
- Mash the bananas (I used a fork in order to keep some shape)
- Add in oats, dried cranberries, and cinnamon to mix
- Scoop cookies onto baking sheet (I made approximately 9 cookies)
- Bake for approximately 20 minutes and let cool before enjoying
- Refrigerate for storage!
Nice and easy! These cookies can be customized and honestly, I’d even leave out the cranberries because the bananas are so sweet naturally. If you’re looking for another banana oatmeal recipe, check out my blogger inspiration Orchids and Sweet Tea’s Banana Peanut Butter Overnight Oats.
Let me know what you think in the comments below and be sure to Pin it for future reference! Let me know on Facebook, Pinterest, Twitter, or Instagram if you make these!