About the simplest baked thing you can make: ripe banana mashed into oats, baked into soft little cookies. No butter, no oil, no egg. Not crisp bakery cookies, more soft and chewy, somewhere between a cookie and a flapjack. For a low-fat sweet snack that feels homemade, hard to beat.
Good for breakfast on the move too.
Makes about 12. Roughly 1 g fat and 65 kcal each.
Phase & care: Banana and oats are both P1 for me. Cinnamon is P1. Raisins are a P2, small-amounts item, so I keep them to a light handful or leave them out in the gentle phase.
Prep 10 min · Cook 18 min · Total 35 min
Ingredients
- 2 very ripe bananas
- 150g rolled oats
- Optional: cinnamon, a small handful of raisins, a little vanilla
Method
- Heat the oven to 180C.
- Mash the bananas well, stir in the oats and any extras. Let it sit 5 minutes so the oats soften.
- Spoon small mounds onto a lined tray and flatten slightly (they don’t spread).
- Bake 15-18 minutes until set and lightly golden.
- Cool on the tray.
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Use bananas that are properly spotty-ripe. Underripe banana isn’t sweet enough and the cookies come out bland, since there’s no added sugar to cover for it.
Stepan’s rule: Ripe banana is a fat-free binder and sweetener in one. It replaces both the butter and a lot of the sugar in simple bakes. Keep over-ripe ones in the freezer for exactly this.
I trade low-fat recipes like this one with other patients in the PancreasZen community. Come and swap recipes with people who get it.
Not medical advice. This recipe reflects one patient’s low-fat approach grounded in published guidance. Fat tolerance is individual. Check with your own healthcare team before changing your diet.