These Toddler Friendly Raspberry Oaty Cookies are a firm favourite in my kitchen and they look lovely too. They are naturally sweetened with mashed banana and raspberries, with some ground seeds added to provide healthy fats. The whole mixture is made in one bowl, which helps save time and washing up (always a win in my house!).
The mixture is very flexible. You can simply scoop it onto a baking tray and gently flatten it into small cookie shapes, or use cookie cutters to make different designs. I have been enjoying cutting them into hearts for Valentine’s Day, or when making a batch to give as homemade gifts.
For a more balanced snack, I like to serve them alongside vegetable sticks such as cucumber, pepper or carrot. They are also handy for days out and about, playdates or lunchboxes. Once baked and cooled, the cookies can be stored in an airtight container in the fridge for up to three days. They also freeze well, which makes them useful for busy weeks. Simply freeze in a single layer, then transfer to a container or freezer bag. Defrost at room temperature or gently reheat until soft before serving.
Ingredients (makes around 8-10 cookies)
- 120 g rolled oats
- 1 ripe banana
- 100 g plain full-fat Greek yoghurt (or use plant-based natural yoghurt)
- 75 g raspberries (fresh or defrosted)
- 2 tbsp ground mixed seeds (such as ground flaxseeds or ground sunflower seeds)
- ½ tsp ground cinnamon (or other spices such as ginger)
Method
- Preheat the oven to 180°C (160°C fan) and line a baking tray with baking paper.
- Mash the banana in a bowl until smooth.
- Stir in the yoghurt, oats, ground seeds and cinnamon until well combined.
- Gently fold through the raspberries, letting some break down slightly.
- Scoop spoonfuls onto the baking tray and gently flatten into cookie shapes.
- Bake for about 15 minutes, until lightly golden.
If you’re looking for more cookie/biscuit recipes such as these toddler friendly raspberry oaty cookies, why not try my low sugar gingerbread men and my easter biscuits?
