Oaty, Raisin and Nut Cookie Recipe..
This is such a simple, easy and cheap recipe which I've been using for ages now! It is also really easily modifiable, you can interchange the ingredients to create whichever flavour oat cookie you like best! I've made these pretty chunky but you can also make them as smaller bites if you prefer too. I think they are great if you're really busy, just grab one of these and a piece of fruit and you've got yourself a filling tasty breakfast. Or if you're really on-the-go then they are a great snack to have with you, they are filling because of the oats and satisfying because of the fats from the nuts! So with out further-a-do here's my recipe.....
- 2.5 bananas
- 1 cup of raisins
- 3 cups of oats
- 3 tbsp Chia Seeds
- 1 tbsp Flax Seed
- 4-5 tbsp crunchy peanut butter
- 2tsp Agave Syrup (or honey/sweetener of choice)
- 1.5cups of mixed nuts (I used, cashews and pistacios)
- 2tsp of cinnamon
1. Pre-heat the oven to 160 degrees C or Gas Mark 3 ( 325 degrees F).
2. Mash the banana until gloopy then add the peanut butter and stir, I like to use Meridian's crunchy peanut butter because it has a runny consistency which is great for baking!!
TOP TIP: I buy their nut butters in bulk, it's much more cost effective this way. Also they are the most natural nut butters you can find, just peanuts no unnecessary ingredients! You can find their kilo tubs here.
Now, add your sweetener of choice, on this particular day I used agave as I have some in the house but honey is perfect and a cheap choice! I also don't put that much in as I don't like them too sweet, but by all means add as much as you like!
3. Now add all your dryer ingredients, the main ones are the oats and then pretty much everything else is interchangeable. I like to always add dried fruit for natural sweetness and a gooey texture. In this case I used raisins but you could use, dates, figs, sultanas. Then whichever seeds you like, I like adding the chia as they bind the whole recipe but they can sometimes be hard to find/expensive so they are not necessary, you could use sesame seed or flax seed.
4. Mix all the ingredients thoroughly and then put some tin foil on a baking tray and separate the mixture into cookie sizes, as big or small as you prefer. I normally wet my hands slightly, and then get in there with my hands to make the cookies as the mixture can be quite sticky. Press the cookies down on the tray.
5. Bake the cookies for 30-40 minutes, until they are golden brown and dried out slightly. If you refer your cookies to be a little crispier then leave them for another 10-15 minute. I personally like them gooey...mmmm!
6. Make a cup of tea and enjoy! ....these are also great to crumble over yoghurt or fruit bowls to add some texture and yumminess!