Banana Oatmeal Rocks Recipe

Name: Banana Oatmeal Rocks
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: Not specified in recipe; Not specified in recipe; margarine used instead; 3 ripe bananas; 1 large egg; 1 teaspoon lemon zest; 2 1/2 cups all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 1/2 cups rolled oats; Not specified in recipe; dried cranberries used instead; 1/2 cup chopped walnuts; 1/2 cup powdered sugar; 2 tablespoons milk

These aren't your average oatmeal cookies! 'Banana Oatmeal Rocks' are incredibly soft and tender cookies with a delightful crunch from the nuts and a burst of zesty lemon flavor. Perfectly sweet and bursting with banana flavor, these cookies are a delicious way to use up those overripe bananas. We swap raisins for cranberries for a delightful tartness – a recipe the whole family will love!

Prep Time 20 mins

Cook Time 70 mins

Calories 79.8 kcal

Protein 2g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Banana Oatmeal Rocks

Not specified in recipe
Not specified in recipe; margarine used instead
3 ripe bananas
1 large egg
1 teaspoon lemon zest
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/2 cups rolled oats
Not specified in recipe; dried cranberries used instead
1/2 cup chopped walnuts
1/2 cup powdered sugar
2 tablespoons milk

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How to Make Banana Oatmeal Rocks

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a large bowl, cream together 1 cup (2 sticks) of softened margarine and ¾ cup granulated sugar until light and fluffy.
Mash 3 ripe bananas and add them to the bowl along with 1 large egg and 1 teaspoon of lemon zest. Mix well.
In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in 1 ½ cups rolled oats, ½ cup dried cranberries, and ½ cup chopped walnuts or pecans.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden brown.
Remove cookies from oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
While cookies are cooling, prepare the glaze: In a small bowl, whisk together ½ cup powdered sugar, 2 tablespoons milk, and ½ teaspoon lemon juice until smooth.
Once the cookies are slightly cool, drizzle the glaze over the top of each cookie, letting it run down the sides.
Allow the glaze to set completely before storing the cookies in an airtight container at room temperature.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

27g

Fat

Carbs

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Time To Make Course Main Ingredient Preparation For Large Groups Drop Cookies Desserts Fruit Cookies And Brownies Nuts Grains Pasta Rice And Grains Number Of Servings 4 Hours Or Less