I am crazy about simple breakfast and about breakfasts with oats. When I saw these simple banana oat cookies on Lauren’s Renlund’s blog, I had to try them. You should really check out Lauren’s blog if you don’t know her yet. She is a dietitian and follows the low FODMAP diet herself. She shares delicious recipes and super useful information about how you can diminish your IBS symptoms, so it is a lovely blog to follow.
These banana oat cookies really only have oats and a banana as their main ingredient. You can make them even yummier by adding all kinds of low FODMAP ingredients that you like. Fruit, nuts, chocolate, jam or like I did: chocolate and peanut butter. The combination of banana-chocolate-peanut butter will always be a winner for me.
Note: ripe bananas are low FODMAP up to 1/3 banana per portion (33 g). 1 medium unripe banana is low FODMAP (100 g). Larger portions unripe banana (125 g or more) are high in fructans and therefore high in FODMAPs. Make sure you use an unripe banana in this recipe. It is important to test your own tolerance level for bananas. It is possible that you tolerate ripe banana’s and if that is the case you can keep using them.
The recipe is based on this recipe from laurenrenlund.com
Will you let me know if you make the banana oat cookies? I would love it if you would share your thoughts with me!
Low FODMAP Banana oat cookies
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Prep Time: 5 mins - Cook Time: 12 mins
- Total Time: 17 mins
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Yield: 1 -
Category: Healthy snack
Print Recipe
Pin RecipeDescription
Simple banana oat cookies that you can eat for breakfast. Delicious with pieces of chocolate and peanut butter. Low FODMAP, gluten-free, dairy-free, vegan.
Ingredients
- 1 medium banana
- 40 g oats
- 1 tbsp peanut butter (I used natural peanut butter with chunks of peanut)
- 10 g dark chocolate, chopped
- A pinch of salt
Instructions
- Preheat the oven to 180 degrees Celsius.
- Mash the banana and put into a bowl. Add the oats, salt and peanut butter and stir everything together.
- Chop the chocolate into small pieces and stir into the banana oat mixture.
- Layer a baking sheet with baking parchment. Spoon 3 dollops of the batter onto the baking sheet (or 6 if you prefer smaller cookies) and bake the cookies in the oven for 10-12 minutes.
Notes
Ripe bananas are low FODMAP up to 1/3 banana per portion (33 g). 1 medium unripe banana is low FODMAP (100 g). Larger portions unripe banana (125 g or more) are high in fructans and therefore high in FODMAPs. Make sure you use an unripe banana in this recipe. It is important to test your own tolerance level for bananas. It is possible that you tolerate ripe banana’s and if that is the case you can keep using them.
I love the idea of a single-serving breakfast cookie recipe. And I just like the idea of cookies for breakfast in general, obviously. ;)
Cookies are always good :D
Just tried these today- absolutely delicious! Thank you for sharing!
★★★★★
You’re welcome, I am glad you liked them!
These are delicious. I replaced the dark chocolate with pecans and coconut, because I don’t do well with chocolate. I sprinkled cinnamon on top. So so good.
Ohh that sounds like a great combination too!
It says 1 portion but then it says serves 3. Does it mean i can hav it all in one sitting but it makes 3?
Hi Somia, you’re right, this is a bit unclear. You can make 3 cookies out of this recipe and 3 cookies is one serving.
My favorite thing about this recipe is that it has all easy-to-find ingredients – and I’m actually able to find them in the city where I am currently serving in the Peace Corps!
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If I make more than three cookies, will they stay in the refrigerator for a few days?
I think you can store them for about 1-2 days, but because it has banana in it I wouldn’t keep them too long.
Hi will these freeze? I added ginger to mine as I love the taste. Am also going to try adding ground flax & Chua seeds to a batch as I add this normally to my oaty breakfast. Thank you for keeping this sugar free 😊
★★★★★
Yes, just make sure they have cooled down completely. Then you can freeze them :)