Banana Oat Cookies

Ingredients

• 1 ripe banana (large)
• 1/2 cup rolled oats

Method

1. 01

   Preheat oven to 175°C (350°F). Line a baking tray with parchment paper.

2. 02

   Mash one very ripe banana in a bowl until completely smooth with no lumps.

3. 03

   Stir in rolled oats and mix until a thick dough forms. If too sticky, add a tablespoon more oats.

4. 04

   Scoop small spoonfuls onto the baking tray and flatten gently into round disc shapes.

5. 05

   Bake for 12–15 minutes until lightly golden on the edges. Cool completely on a wire rack before serving — they firm up as they cool.

How to offer

Place one cookie flat on the high chair tray for a 6-month-old to pick up in a fist grasp. Always supervise during feeding. These cookies soften quickly with saliva, making them very safe for young babies just starting solids.

Storage

Store in an airtight container at room temperature for 2 days, or refrigerate for up to 4 days. Freeze in a single layer for up to 1 month.

Nutrition note

Bananas are rich in minerals like folate, vitamin B6, vitamin C, and potassium that babies require to flourish in addition to carbohydrates to fuel the body. Together, these nutrients help to maintain blood pressure, skin health, the neurological system, and iron absorption.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer