Oat cookies with raisins are a great make-ahead recipe for those weeks when you need a quick-to-go breakfast or a healthy snack.
They are soft, naturally sweet, a little chewy, and made with very simple ingredients you probably already have at home.
What are oat cookies
Oat cookies with raisins are small biscuits made with whole food plant-based ingredients. They are rich in dietary fiber, natural fats, and sugars, and don’t contain any refined ingredients.
The cookies are also very tasty, with a slightly chewy texture, and banana flavor. They are also very easy to make, with just a few minutes of work.
Ingredients & Substitutions
- Rolled oats: sometimes known as old-fashioned oats.
- Banana: we use it to make the cookies stick together, and also as a natural sweetener. You can replace banana with apple mousse.
- Raisins: to add sweetness. You can replace raisins with other soft dried fruit, like figs, dates, apricots, prunes, and so on, but chopped up.
- Almond milk: or any other milk.
- Dark chocolate chips: this is optional, but welcome by most.
How to make oat cookies
In a bowl, mash a ripe banana with a fork until it becomes almost liquid. Add ½ cup (80 grams) of chopped almonds, ¼ cup (40 grams) of raisins, 1 cup (250 grams) of almond milk, and 2 cups (220 grams) of rolled oats.
Mix with a spoon, then cover with a plate and refrigerate overnight.
The next morning preheat the oven to 350F or 180C. Then on a baking sheet covered with parchment paper, arrange the oat mixture.
I use a spoon to arrange the mixture on the baking sheet, then I flatten them on top a bit to give them the shape of small cookies.
You’ll be able to make between 20 and 25 cookies. Bake for about 15 to 18 minutes, without letting them dry out too much, considering that while cooling they still dry out a bit.
To make even softer oat cookies with raisins, you can blend the oat mixture with an immersion blender, then shape the cookies, and bake them.
You can also add some pieces of dark chocolate on top of the cookies before baking to make them even more delicious, or put the chocolate directly into the dough.
Let the oat cookies with raisins cool for a few minutes, then store them in a container preferably airtight so they remain nice and soft for four to five days.
More breakfast recipes
- Muffins with oat flour
- Healthy granola bar with pea nut butter
- Birchermüesli aka overnight oats with apple and almonds
- Granola recipe
- Tofu scramble: an excellent savory breakfast idea.
- Vegan breakfast burrito: a wonderful breakfast meal.
Oatmeal peanut butter cookies
- 1 ripe banana mashed
- ½ cup almonds chopped
- ¼ cup raisins
- 1 cup almond milk
- 2 cup rolled oats
- ¼ cup dark chocolate chips (optional)
- To a bowl, add a ripe banana and mash it with a fork.
- Now add chopped almonds, raisins, almond milk, and rolled oats. Stir to combine, cover with a plate and let the oats soak overnight in the refrigerator.Tip: If you don't have time to soak the oats, then blend the mixture with a hand blender, and you can skip the soaking time.
- Preheat the oven to 350F (180C). Line a baking tray with parchment paper. Add a tablespoon at a time of the oat mixture onto the baking tray to make the cookies. Flatten the cookies with the back of the spoon. Optionally, top the cookies with dark chocolate chips.Tip: you can also blend the oat mixture with a hand blender if you want a less chunky oat cookie.
- Bake for around 15 – 18 minutes, then let cool for 10 minutes and serve. Store in an airtight container or in a plastic bag for up to a week.