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Photo: Jennifer Causey
Active Time:15 minsTotal Time:25 minsServings:6Jump to Nutrition Facts
Active Time:15 minsTotal Time:25 minsServings:6
Active Time:15 mins
Active Time:
15 mins
Total Time:25 mins
Total Time:
25 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2small overripe bananas (about 1 cup mashed)1cupold-fashioned rolled oats (see Tip)
Cook Mode(Keep screen awake)
Ingredients
2small overripe bananas (about 1 cup mashed)
1cupold-fashioned rolled oats (see Tip)
DirectionsPreheat oven to 350°F. Line a baking sheet with parchment paper and coat with cooking spray. Place bananas in a bowl; mash with the back of a spoon (to ensure the best results, measure to get exactly 1 cup mashed banana). Add oats; stir to combine.Drop heaping spoonfuls of batter onto the prepared baking sheet.Bake until the tops are lightly browned and crisp, 12 to 15 minutes Let cool for a few minutes, then enjoy!EquipmentParchment paperTipPeople with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.Originally appeared: Cooking Light
Directions
Preheat oven to 350°F. Line a baking sheet with parchment paper and coat with cooking spray. Place bananas in a bowl; mash with the back of a spoon (to ensure the best results, measure to get exactly 1 cup mashed banana). Add oats; stir to combine.Drop heaping spoonfuls of batter onto the prepared baking sheet.Bake until the tops are lightly browned and crisp, 12 to 15 minutes Let cool for a few minutes, then enjoy!EquipmentParchment paperTipPeople with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Preheat oven to 350°F. Line a baking sheet with parchment paper and coat with cooking spray. Place bananas in a bowl; mash with the back of a spoon (to ensure the best results, measure to get exactly 1 cup mashed banana). Add oats; stir to combine.
Drop heaping spoonfuls of batter onto the prepared baking sheet.
Bake until the tops are lightly browned and crisp, 12 to 15 minutes Let cool for a few minutes, then enjoy!
Equipment
Parchment paper
Tip
People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)90Calories1gFat19gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
