Cooking with Kids! Family Wellness

Cooking with Kids: Healthy Oatmeal Banana “Cookies”

Today was my first day as the class parent volunteer at our son’s Co-op preschool.  Part of being the class parent means bringing the snack for the day.  Which should be relatively easy, except when you have a list a mile long of food preferences, sensitivities and allergies.  Then add into the mix a last-minute event forcing daddy to go and do classroom duty for me (cause zero chance we were going to pay the $50 fine for missing our day.)

I decided to make one of our favorite snacks that’s healthy, simple and delicious…not to mention gluten-free, vegan, nut-free, red-dye free, soy-free, kosher….img_3727



  • Ripe Bananas
  • Rolled Oats
  • optional: raisins or any other ‘mix-in’ (nuts, chocolate chips, freeze-dried blueberries, whatever!)

***Use a 2:1 banana/oat ratio.  For every 2 bananas use 1 cup of rolled oats.  We were making them for an entire class, so we used 6 bananas and 3 cups of oats to make roughly 36 small cookies.  (2 Bananas and 1 Cup of oats will yield roughly 1 dozen.) 


  1. Mash the bananas in a large bowl.  We use a potato masher, but it’s also a fun sensory activity for little ones if you let them do it with their hands (obviously after they have been WELL WASHED!)img_3732
  2. Stir in the Rolled Oats. Again, can use a spoon or just let your little one go to town kneading the oats in by hand.img_3737
  3. Stir in any mix-ins you want.  We opted for raisins since they didn’t violate any of the allergy restrictions…and they are super yummy.img_3741
  4. Scoop spoonfuls of the mix into greased cupcake tins and mash down so they “hold” together.
  5. Bake for 15-20 minutes on 350 degrees in the oven.
  6. Let them cool and enjoy!! (Or store in an airtight container for later.)

We love these for breakfast or an easy healthy afternoon snack!

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