We eat a lot of oatmeal in Denmark. It is very common to eat porridge in the morning and it’s definitely my favorite breakfast during winter time, when it’s dark outside in the morning and you need something extra comforting to get you out of bed. I typically eat porridge with some fruit on top like banana or apples and then almond butter or hazelnut butter or even peanut butter. Sometimes, I also warm up some milk on the side and add a little cardamom or cinnamon and then pour it over my porridge AND maybe even a knob of butter! But that is only for those mornings, when the weather is freezing outside and Denmark must be the coldest country in the world and I just feel like staying in.
Oatmeals are also fantastic to use in bread or cakes or as the main ingredient in these delicious and healthy oatmeal cookies. These cookies are so easy to make and they don’t contain any refined sugar or flour. They are just full of fibres and natural sugar. You can add any kind of dried fruit you may like and you can also add nuts or spices like cinnamon or cardamom. I have tried many different variations and each time I get a new favorite version of these cookies. This portion yields 12-15 cookies but they are normally gone after just one day at my house! I eat them for breakfast or as a little afternoon snack and they are perfect for the lunch bag.
- 10.6 oz. very ripe banana
- 1 egg white (large)
- 3.5 oz. finely rolled oats
- 1.8 oz. coarse rolled oats
- 1 heaping handful of cranberries
- 1 heaping handful of coconut flakes
- Preheat oven to 390 °F
- In a large bowl, prepare the bananas by mashing the banana using the back of a spoon instead of a fork. Add the egg white and stir in. Add the oatmeal, cranberries to taste and the coconut flakes to taste. Form small cookies with a spoon and place on a baking sheet lined with parchment paper. Sprinkle with sliced almonds (optional) and bake for approx. 15-20 minutes, until they are golden brown. Yield 12-15 cookies