Banana & Oat Breakfast Cookies

These are called breakfast cookies, but they work at any time of day. They're soft, chewy, and just sweet enough. They travel well. They freeze well. They're the kind of snack you can grab on your way out the door and feel vaguely virtuous about.

Why it's gut-friendly: Oats provide prebiotic fibre. Bananas add natural sweetness and potassium. They contain no refined sugar, no flour, and nothing that will upset a sensitive stomach.

Ingredients (Makes 8-10 cookies):

• 2 ripe bananas, mashed
• 150g rolled oats
• 2 tbsp almond butter or peanut butter
• 1 tbsp maple syrup (optional, if your bananas aren't very ripe)
• ½ tsp cinnamon
• Pinch of salt
• 30g dark chocolate chips or chopped walnuts (optional)

Method:

1. Preheat oven to 180°C (160°C fan) and line a baking tray with parchment.
2. In a bowl, mash the bananas thoroughly.
3. Add the oats, nut butter, maple syrup if using, cinnamon, and salt. Mix until well combined.
4. Fold in the chocolate chips or walnuts if using.
5. Let the mixture sit for 5 minutes to allow the oats to absorb some moisture.
6. Spoon tablespoon-sized dollops onto the lined tray and flatten slightly.
7. Bake for 12-15 minutes, until golden at the edges.
8. Leave to cool on the tray for 5 minutes, then transfer to a wire rack.
9. Store in an airtight container for up to 3 days, or freeze for longer.