Banana Oatmeal Rocks Recipes

BANANA OATMEAL COOKIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Sift together the flour, baking soda, salt, nutmeg and cinnamon.
• Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.
• Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
• Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.

BROWN SUGAR & BANANA OATMEAL

Steps:

• In a small saucepan, bring milk to a boil; stir in oats. Cook over medium heat for 1-2 minutes or until thickened, stirring occasionally., Stir in the banana, brown sugar, honey and cinnamon. Serve with additional milk and cinnamon if desired.

BANANA OATMEAL

Steps:

• Bring milk, salt, vanilla, and brown sugar to a boil.
• Add oats and allspice.
• Reduce to medium boil for 5 minutes.
• Add banana, turn off heat, let set for 2-3 minutes.
• Put into 2 bowls, sprinkle brown sugar for color, and place 2 banana slices.

BANANA OAT MUFFINS

Steps:

• Combine flour, oats, sugar, baking powder, soda, and salt.
• In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
• Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

BANANA OATMEAL RECIPE

Steps:

• Combine all ingredients in a small pot. Bring to a boil over medium heat. Once boiling, stir only occasionally to prevent sticking or boiling over. It will eventually thicken. Sweeten as desired. Add your favorite toppings. I like peanut butter, mini chocolate chips, or the healthy nutella recipe linked earlier in this post. Serve hot, or refrigerate overnight and serve either hot or cold the next day.View Nutrition Facts

BANANA OATMEAL

Steps:

• Peel and slice 1 banana; reserve for serving. Using a fork, mash the remaining 3 bananas in a large saucepan. Add milk and bring the mixture to a simmer over medium-high heat, scraping the bottom of the pan often with a wooden spoon. Stir in oats, maple syrup, vanilla, cinnamon, ginger and salt. Reduce heat to medium-low. Cook, scraping the bottom of the pan often with the spoon, until the mixture is thick and creamy, about 5 minutes. Divide the oatmeal evenly among 4 bowls; top evenly with the reserved banana slices. Sprinkle with cinnamon, if desired, and serve immediately.

1930'S VINTAGE ROCKS COOKIES

Steps:

• Preheat your oven to 350 degrees
• In a large bowl, cream together the softened butter and the brown sugar.
• Add the eggs and vanilla to the butter and sugar mixture and stir to combine.
• Add the flour, baking powder, baking soda, and cinnamon to the mixing bowl and stir well to incorporate all the ingredients.
• Add the walnuts and raisins and mix well.
• Drop the batter by tablespoons onto a parchment lined baking sheet, and bake in a preheated oven for 15-17 minutes.
• Remove to a wire rack to cool.

BANANA AND OAT COOKIES

Steps:

• Pre heat oven to 180C / 350F / Gas Mark 4 and line a baking tray/sheet with baking/parchment paper
• In a large mixing bowl mash the bananas really well, until smooth. Add the oats and mix until fully combined.
• Add in any additions to suit taste *NOTE 4
• Form tablespoon sized cookies and place on prepared baking tray. (make sure to form cookie shapes and not balls as these will not spread into shape like normal cookies)
• Bake for approx 15 mins, or until cookies are golden and set.
• Allow to cool before eating.

BANANA OATMEAL ROCKS

Steps:

• Heat oven to 350°F Line cookie sheets with non-stick aluminum foil or spray with Pam spray.
• For cookies, beat sugar and margarine in large bowl until creamy. Add bananas, egg and lemon peel; beat well. Add combined flour, cinnamon, baking soda, salt, ginger and nutmeg; mix well. Add oats, raisins (crasins), and nuts; mix well.
• Drop dough by rounded tablespoonfuls onto cookie sheets.
• Bake approximately 10 minutes or until light golden brown. (Do not overbake; cookies should remain soft.) Slide cookies and foil from cookie sheets onto wire rack; cool while preparing glaze.
• For glaze, combine all ingredients in small bowl; mix until smooth. (Glaze should be thick). Spoon small amount of glaze over each warm cookie, letting glaze run down sides of cookie. Cool completely. Remove cookies from foil. Store tightly covered.