Banana Oatmeal Cookies
This recipe is not at all traditional nor Italian, but came from the necessity to find something palatable, slightly sweet, and preferably healthy, when you need a quick breakfast option.
The basic ingredient is oatmeal, that keeps a bite after cooking and gives this cookie a very dense texture. Basically, you have something delicious to chew on for a moment.
Oats are very rich in fiber, which is good for your digestive health, and has the advantage of giving you rapidly a feeling of satiety. Fiber also helps maintain blood sugar levels, preventing insulin spikes. Oats are also gluten free, thus making the cookies a wonderful option for people with celiac disorder.
But the good news does not end here: oatmeal is also incredibly nutritious, thanks to its vitamin, calcium, iron, magnesium, and potassium content.
I prefer to use steel cut oats, the very unprocessed form of oats. They give more crunch and a coarser texture to the cookies. If you find the cookie too hard for your taste, you can substitute with rolled oats, and you will obtain a smoother consistency.
To all this goodness, we add bananas. They give the cookies a natural sweet flavor, but also add their own dose of fiber, potassium, vitamin B6 and C, and various antioxidants.
The cookies are ready in a blink without using a food processor: you will need just one bowl.
So, to make a long story short, if you want to eat something sweet, satisfying and guilt-free, those cookies are your best option!
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For 4 Servings
1 cup Carnaroli rice
1 medium onion, chopped
2-3 tablespoons of EV Olive Oil
½ glass of white table wine
1 pint chicken stock preprepared (or vegetable stock)
1 cup rinsed blueberries
1 cup roasted chestnuts or more, chopped in big pieces
2 tablespoons butter
2 tablespoons gorgonzola cheese (optional)