Banana Oat Cookie Recipe: Healthy & Baby Led Weaning Friendly



When our daughter Rae was about 6 months old, we decided to begin introducing her to solid foods. We did so using the "Baby Led Weaning" technique. If you haven't heard of it before, give it a quick google. It's really fascinating!

In a nutshell, baby led weaning is intended to be a more "natural" approach to food introduction that skips purees/baby foods entirely & goes straight to solid foods from milk. All while following your baby's lead through the process & trusting their bodies/instincts. I could go on, but I won't. Ha.

After a few months of BLW, we had 3 structured meals built into Rae's day {in addition to breastfeeding}. But I was needing some snack ideas for those in between times or on-the-go days. So I began looking for healthy "snack" options that weren't puffs.

PS, we love us some puffs, but just like to have options.
No judgement here, fellow mamas!

Okay, on to the cookies..

Anyone else struggle with healthy snacks for their kiddos?
Well, that's how I was feeling when my older sister shared THIS recipe with me.

This recipe is a slight variation of the original recipe from TastingPage.com. Be sure to hop over there for some other awesome, healthy recipes!

Healthy Banana Oat Cookies

Ingredients:

2 ripe bananas
1 cup of oats
(whatever oats you prefer, just not instant oats)
3 tablespoons of nut butter
*any other adds in you might want - such as dried fruit, nuts, spices, etc.
This will likely depend on the age of your child if you are making the cookies for them! Always consider the safety of your ingredients*

NOTE: you can make these without nut butter!



Instructions:

Preheat your oven to 350.

Mash the bananas in a bowl.
Then fold in the oats & nut butter.
And stir in any other add-in ingredients to the mixture.


 

I personally used chunky natural peanut butter & added chopped, dried blueberries & cinnamon in our cookies.

Drop mixture onto a cookie sheet or baking stone & bake for about 15 minutes. This recipe should make roughly 12 small cookies.




Cool after baking so they "set" before eating.
Store in the refrigerator.
They should keep for a few days!


We LOVED this recipe - not just for Raegan, but for ourselves too!

These are a PERFECT snack when you're on the go, needing something light pre/post workout or even as a healthy dessert alternative!

Also, the #frugalfelicia side of me really appreciates that you (1) use those bananas that are overly brown/soft/border line bad (2) can basically adjust the recipe to use whatever you have currently in your pantry.

Need a little more convincing to whip these up?

Picture this:
Double the recipe.
Split the banana/oat/nut butter mixture in half.
Stir in add ins of choice to each separate mixture.
meaning: make a selfish batch!!!!
Make 12 cookies for the kids with whatever THEY like..
& 12 cookies for mama with some gooey dark chocolate chips!!

Even better - make a batch of these & freeze them for the future!



I hope you enjoy these as much as we have.
And be sure to share in the comments whatever you try!!

Happy baking, friends!