Egg and Banana Oat Breakfast Cookies
ContinentalKidsGolden eggsEasy
Soft, chewy breakfast cookies made from banana, oats and egg — no refined sugar, baked until just golden. Great for busy school mornings.
Prep time10 min
Cook time12 min
Total time22 min
Servings4
Ingredients
- 1 egg
- 2 ripe bananas
- 1 cup rolled oats
- 2 tablespoons raisins
- 1/2 teaspoon cinnamon
- 1 teaspoon oil for greasing
Method
- Heat the oven to 180C and line a tray.
- Mash the bananas and beat in the egg.
- Stir in oats, raisins and cinnamon.
- Drop spoonfuls on the tray and flatten slightly.
- Bake for 12 minutes until firm at the edges, then cool.
Nutrition — estimated per serving
Calories (estimate)150 kcal
Protein (estimate)4 g
Fat (estimate)4 g
Carbs (estimate)26 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Store in an airtight box for 2 days. Skip raisins for very young children or chop them small. Food safety: cook eggs until yolk and white are fully set and serve hot; cool leftovers within 2 hours and refrigerate, reheat once only. Allergens: contains egg; check milk, wheat and nut ingredients for your child. Pakistani alternatives: use Desi ghee or cooking oil instead of butter, whole-wheat roti or bran bread instead of white bread, and dahi instead of cream cheese.