Healthy Oat Cookies with Dried Fruit Nuts

 

This recipe is a modern take on a classic concept. Oats have been a baking staple for centuries, most notably in traditional Scottish and Irish oatcakes. By incorporating dried fruits and nuts, we elevate the humble oat into a celebratory, nourishing snack that perfectly aligns with today's desire for food that is both indulgent and beneficial.

Ingredients

Dry Ingredients:

• 150g (5 oz) rolled oats

• 200g (7 oz) peanuts, roughly chopped

• 60g (2 oz) hazelnuts, roughly chopped

• 30g (1 oz) pumpkin seeds

• 1 tbsp sunflower seeds

• 1 tbsp sesame seeds

• 30g (1 oz) dried cranberries

• 30g (1 oz) raisins

• 1 tsp ground cinnamon

• A pinch of salt

Wet Ingredients:

• 2 ripe bananas, mashed until smooth

• 2 tbsp honey or maple syrup

• 1 tsp vanilla extract

Optional Add-Ins:

• Dark chocolate chips

• Chia seeds or flaxseeds

• Shredded coconut

• A dash of nutmeg or ginger

• Other nuts: almonds, pecans, or cashews

Instructions:

Instructions

1. Prep:  Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

2. Mix Dry Ingredients:  In a large bowl, combine all the dry ingredients: rolled oats, chopped peanuts and hazelnuts, pumpkin seeds, sunflower seeds, sesame seeds, dried cranberries, raisins, cinnamon, and salt.

3. Mix Wet Ingredients:  In a separate medium bowl, mash the bananas until smooth. Stir in the honey (or maple syrup) and vanilla extract.

4. Combine:  Pour the wet banana mixture into the bowl of dry ingredients. Mix thoroughly until everything is well combined and no dry spots remain.

5. Shape Cookies:  Scoop tablespoon-sized portions of the dough onto the prepared baking sheet. Use the back of a spoon or your fingers to gently flatten each mound into a cookie shape, as they will not spread much on their own.

6. Bake:  Bake for 12-15 minutes, or until the edges are firm and golden brown.

7. Cool:  Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial for them to firm up.

Tips for Success

• Ripe is Right:  The riper the bananas, the sweeter your cookies will be naturally. They also bind the dough better.

• Chop Finely:  For easier shaping and even distribution, chop larger nuts and fruits into small, uniform pieces.

• Adjust Consistency:  If the mixture seems too dry to hold together, add another tablespoon of mashed banana or a splash of almond milk.

• Storage:  Keep cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.