Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 10 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
10
- 3 cups traditional rolled oats
- 2 ripe bananas, roughly chopped
- 2tablespoons maple syrup
- 1teaspoons ground cinnamon
- 1 free range egg
- 125grams blueberries
Nutrition per serving
650kJ / 155Cal
650 Kilojoules or 155 Calories
7% of daily energy intake*
Protein
4.7grams
Fat
3.1grams
Carbs
26.4grams
Sugars
9.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Does it get much better than blueberry and cinnamon for a flavour combination? Stuffed in granola cookies, the pairing makes a perfect afternoon treat.
Instruction tip
Swap tip:If fresh berries are in low supply, try using frozen berries for these recipes. They’ll work just as well.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line two large baking trays with baking paper.
Step 2 of 4
Reserve 2 tbs oats. Place remaining oats in a food processor and pulse until roughly chopped.
Step 3 of 4
Place banana in a large bowl and mash with a fork until smooth. Add maple syrup, cinnamon and egg. Stir to combine. Add processed oats to banana mixture and stir to combine.
Step 4 of 4
Using 2 tbs of mixture at a time, roll mixture into 10 balls and place on trays. Press down to form 7cm rounds. Gently press blueberries into the top of each cookie. Sprinkle with reserved oats. Bake for 15 minutes or until golden. Allow to cool completely on trays. Serve.
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