Banana Granola Cookies Recipes

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BANANA BREAKFAST COOKIES



Banana Breakfast Cookies image

This is a variation of the Healthy Banana Cookies recipe from this site. They are a great alternative to store-bought granola bars!

Provided by Anne

Categories     100+ Breakfast and Brunch Recipes

Time 45m

Yield 12

Number Of Ingredients 5

3 very ripe bananas
2 cups rolled oats
1 cup raisins
⅓ cup plain yogurt
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  • Mash bananas in a large bowl. Add oats, raisins, yogurt, and cinnamon. Mix well and allow to sit for 15 minutes.
  • Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.
  • Bake in the preheated oven until lightly browned, about 20 minutes.

Nutrition Facts : Calories 123.3 calories, Carbohydrate 27.4 g, Cholesterol 0.4 mg, Fat 1.1 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 7.4 mg, Sugar 12.4 g

GRANOLA BREAKFAST COOKIES



Granola Breakfast Cookies image

A soft and chewy cookie with plump raisins and the goodness of granola in every bite. Good for snack time or a late breakfast. Store in an airtight container to keep fresh for a longer period of time.

Provided by Cheerios

Categories     100+ Breakfast and Brunch Recipes

Time 30m

Yield 22

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup white sugar
½ cup butter
2 eggs
1 cup pumpkin seed and flax granola
1 cup raisins
½ cup finely chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Mix together flour, baking powder, and baking soda in a bowl; set aside.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until mixture has the consistency of a smooth paste. Add eggs and beat until smooth and creamy. Add granola, raisins, and walnuts and beat with the mixer until smooth with a slightly grainy texture. Stir in flour mixture until a dough forms. Drop teaspoonfuls of dough 2 inches apart onto the prepared baking sheet.
  • Bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 176 calories, Carbohydrate 25 g, Cholesterol 26 mg, Fat 7.8 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 99.6 mg, Sugar 14.8 g

BANANA GRANOLA



Banana Granola image

I don't like granola, I often find it bland, dry and boring. But I made this recipe based on another one I found, and I find it perfectly good! A delicious and easy way to add fiber and omega-3 to a diet. You can substitute some of the nuts/seeds/grains to suit your liking. Can be made vegan by substituting the honey with something else, like agave or maple syrup.

Provided by Elie de Combys

Categories     Breakfast

Time 55m

Yield 5 cups, 5-10 serving(s)

Number Of Ingredients 14

3 cups oats (or replace part or all of it by one or a combination of other flakes such as buckwheat, quinoa, mill)
1/2 cup almonds, coarsely chopped
1/2 cup unsweetened coconut, shredded (or flaked)
1/3 cup sunflower seeds
1/4 cup pumpkin seeds
2 tablespoons flax seeds, whole
1/4 cup soy flour (you could use another legume or nut flour)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1/3 cup honey
1/4 cup canola oil, virgin (for plenty of omega-3)
3/4 teaspoon pure vanilla extract
1/2 cup dried banana, coarsely chopped (ideally unsulphured and unsweetened)
1/4 cup dried dates, chopped

Steps:

  • Preheat the oven to 300°F During that time, chop the almonds, bananas and dates.
  • Put the oats (and/or other flakes) on a large rimmed baking sheet.
  • Bake, stirring regularly, until lighly toasted, about 15-25 minutes.
  • Add the nuts (including coconut) and seeds, and stir to combine.
  • Bake 10 minutes.
  • Meanwhile, heat the honey, oil and vanilla in a small saucepan, on low heat, stirring until blended. Also, sift together the flour, cinnamon and cardamom.
  • Take the baking sheet out of the oven, let it cool a bit and pour the flake/nut mixture into a large bowl. (Leave the oven on).
  • Add the flour/spices to the mixture and stir.
  • Then, add the honey/oil to the dry ingredtients, stirring until they are well coated.
  • Spread on the baking sheet again and bake 20 minutes more, stirring about every 4 minutes.
  • When done, mix in the dried fruit.
  • Let cool, then store in a tightly sealed container at room temperature for up to 5 days, or in the refrigerator for up to 1 month.
  • Enjoy!

Nutrition Facts : Calories 951.7, Fat 50.1, SaturatedFat 16.8, Sodium 61.6, Carbohydrate 109.1, Fiber 19.5, Sugar 30.8, Protein 27.2

BANANA GRANOLA COOKIES



Banana Granola Cookies image

Make and share this Banana Granola Cookies recipe from Food.com.

Provided by pansies

Categories     Drop Cookies

Time 12m

Yield 48 serving(s)

Number Of Ingredients 10

1/2 cup shortening
1 cup firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla
1 cup mashed ripe banana
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granola cereal

Steps:

  • Preheat oven to 375°F.
  • In a large bowl of electric mixer, cream shortening and sugar at medium speed. Add egg, vanilla and banana and beat until well blended.
  • Stir together flour, cinnamon and salt and add to creamed mixture, mixing just until blended.
  • Stir in granola.
  • Drop by tablespoonfuls onto a greased cookie sheet about 2 inches apart. Bake 12 minutes. Cool on a wire rack. Makes about 4 dozen.

Nutrition Facts : Calories 67.4, Fat 2.9, SaturatedFat 0.7, Cholesterol 4.4, Sodium 41.3, Carbohydrate 9.6, Fiber 0.4, Sugar 5.3, Protein 0.9

BANANA GRANOLA WITH CINNAMON, NUTMEG AND WALNUTS



Banana Granola With Cinnamon, Nutmeg and Walnuts image

This banana bread-inspired granola uses real mashed banana, coconut oil, cinnamon, nutmeg and toasted nuts. Keeping it simple allows the subtle banana flavor to shine through, but you can tweak the recipe by adding dried coconut flakes, sesame or pumpkin seeds, more spices, or even chocolate chips or dried fruit. Breaking the granola into large clusters halfway through baking ensures the granola cooks evenly. Allow the granola to sit for at least one hour on the counter to harden completely. Double the recipe if you'd like to stock up your freezer. It will keep at least three months there, at the ready for snacking, or can be served for breakfast, in bowls with milk and freshly sliced banana.

Provided by Jerrelle Guy

Categories     breakfast, brunch, snack

Time 1h

Yield 2 1/2 cups

Number Of Ingredients 10

1/2 cup/5 ounces mashed bananas (from about 1 large or 2 small ripe or overripe bananas)
1/4 packed cup/55 grams dark brown sugar
1/4 cup/50 grams melted virgin coconut oil
2 teaspoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 cups/200 grams old-fashioned rolled oats
1/4 cup/30 grams walnut halves, roughly chopped

Steps:

  • Heat the oven to 325 degrees and line a sheet pan with parchment paper.
  • Add the mashed banana to a medium saucepan along with the brown sugar and coconut oil. Stir to combine. Cover and cook over medium heat for 2 to 3 minutes, or until the pot comes to a sputtering boil. (You'll hear it popping.) Cook for another 60 to 90 seconds, swirling the pan often so the mixture doesn't burn.
  • Remove the pan from the heat, allow the sputtering to subside, then stir in the lemon juice, vanilla, cinnamon, nutmeg and salt. Fold in the oats and walnuts until combined.
  • Spread the mixture out on the prepared sheet pan in an even layer. Using a spatula, press the oats down into a layer that is about 1/2-inch thick. Bake for 25 minutes, rotating halfway through, then remove the sheet pan from the oven and, using a butter knife, break the granola into large, 2- to 2 1/2-inch clusters on the baking sheet.
  • Spread the clusters evenly around the pan and bake again until the clusters are a deep golden brown, another 15 to 20 minutes, rotating and tossing halfway through so they don't burn.
  • Remove the pan from the oven and allow the granola to cool for at least 30 minutes on the counter to harden slightly. Once the granola has cooled, break it up with your hands into small or medium clusters, depending on preference. Allow to cool completely, at least one more hour.
  • Transfer the granola to an airtight container and store at room temperature for up to a month (or in the freezer, where it'll stay crisp for at least 3 months).

GRANDMA'S BANANA COOKIES



Grandma's Banana Cookies image

These cookies were voted an all-time favorite in our family. They can be made any time of the year-bring them to parties, keep them for your family, save one for yourself, save 10 for yourself, whatever you want! I promise everyone will love this delicious balance of sweet but not too sweet. Eat hot, eat cold, eat these whenever. They can be stored in the freezer or in a container.

Provided by mmich

Time 1h5m

Yield 40

Number Of Ingredients 15

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup mashed ripe banana
½ cup sour cream
1 teaspoon vanilla extract
1 cup margarine
1 cup white sugar
2 large eggs
1 teaspoon baking soda
1 cup chopped walnuts
½ cup unsalted butter
1 cup brown sugar
¼ cup milk, or more as needed
2 ½ cups powdered sugar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
  • Combine flour, baking powder, and salt in a large bowl. Stir mashed banana, sour cream, and vanilla together in another bowl.
  • Cream margarine and sugar in a large bowl with an electric mixer. Beat in eggs. Mix in banana-sour cream mixture until incorporated. Add dry ingredients until well combined. Stir in nuts.
  • Drop small spoonfuls of batter onto the prepared cookie sheet; cookies do not expand much in the oven.
  • Bake in the preheated oven, checking occasionally, until bottoms are light golden brown and cookies are set but still a tad soft, 10 to 12 minutes. Remove cookies to a rack to cool.
  • While the cookies are cooling, prepare frosting: Melt butter in a saucepan over medium-low heat. Stir in brown sugar and reduce heat to low. Stir and bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from heat.
  • Stir in 1/4 cup milk and bring to a boil again. Remove from heat and let cool, 10 to 15 minutes.
  • Gradually stir in powdered sugar until frosting is desired consistency. If frosting hardens while working, stir in a little bit of milk.
  • Spread frosting on cooled cookies.

Nutrition Facts : Calories 192.6 calories, Carbohydrate 29.4 g, Cholesterol 16.8 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 165 mg

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