Banana, fruit and nut breakfast cookies

Ingredients

• 1 cup mashed, ripe banana
• ½ cup unsalted, no-added-sugar peanut butter or nut spread
• ½ cup honey (or maple syrup)
• ½ tsp baking powder
• 2 cups wholegrain rolled oats
• 2 cups unsalted seed mix with fruit and nuts

Method

1. Whisk the mashed banana, nut spread, honey and baking powder in a large bowl.
2. Add oats and seed mix and stir until well combined.
3. Spoon generous ⅓ portions of mixture about 3cm apart on two baking paper-lined trays to make 8 cookies.
4. Press lightly with wet fingertips to flatten into 9cm rounds, about 1.5cm thick.
5. Bake in a 170°C (fan-forced) preheated oven for 18-20 minutes until golden.
6. Let the cookies cool on the tray.
7. The cookies will keep in a container in the fridge for up to 2 weeks or can be frozen for up to 2 months.

Source: heartfoundation.org.au