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.)
OATMEAL BANANA ‘COOKIES‘
- 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.)
- 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!)
- 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.
- 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.
- Scoop spoonfuls of the mix into greased cupcake tins and mash down so they “hold” together.
- Bake for 15-20 minutes on 350 degrees in the oven.
- Let them cool and enjoy!! (Or store in an airtight container for later.)
We love these for breakfast or an easy healthy afternoon snack!