These banana oat cookies get their sweetness from ripe bananas, with no added sugar, and a crunchy top of freeze dried banana. They bake in 15 minutes and sit well in a lunchbox.

Time: 10 minutes prep + 15 minutes baking. Serves: about 10 small cookies.

What do I need?

• 2 ripe bananas, mashed (about 200 g)
• 1 cup rolled oats
• 1 pack Frudo freeze dried banana, half crushed, half kept as slices for topping
• 2 tbsp melted ghee or coconut oil
• 1/2 tsp cinnamon powder
• A pinch of salt

How do I make them?

1. Heat the oven to 180°C and line a tray with baking paper.
2. Mash the bananas well in a bowl. Stir in the ghee, cinnamon and salt.
3. Fold in the oats and the crushed freeze dried banana. Rest the dough for 10 minutes so the oats soften.
4. Scoop spoonfuls onto the tray and flatten gently.
5. Press a slice of freeze dried banana onto each cookie.
6. Bake for 15 minutes until the edges turn golden. Cool fully on the tray.

Are these cookies sweet without any sugar?

Mildly sweet. The sweetness comes from very ripe bananas and the freeze dried banana, which is 100% real fruit with no added sugar. Use bananas with brown spots for the best taste.

Can I make this with freeze dried jamun?

Yes. Crush 6 to 8 slices of freeze dried jamun and fold them in with the oats for purple flecks and a tangy bite. Keep banana as the base, since jamun on its own is tart.

Can I use freeze dried mango or sitaphal instead?

Yes. Swap the crushed banana for the same amount of crushed mango or sitaphal. The cookies will taste fruitier and a little softer.

How long do the cookies keep?

About 3 days in an airtight box at room temperature. In a warm kitchen, keep them in the fridge. Store the unopened freeze dried banana pack sealed until you bake.

How do I pack them for a lunchbox?

Cool completely first, then pack in a closed box. For crunch, keep a few extra freeze dried banana slices in a separate small compartment and add them at eating time.

Quick answers

• Added sugar? None in the recipe.
• Bake time? 15 minutes at 180°C.
• Jamun version? Fold in 6 to 8 crushed slices.
• Storage? About 3 days airtight.

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