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Dehydrated Recipes

Raw Banana Oat Cookies | Commercial Dehydrators

Banana oat cookies are a delicious breakfast, snack or healthy dessert. They’re perfect for hiking trips or other occasions where you need a quick energizing snack on the go. Make these for your friends and family and they’ll always be excited about these super simple cookies and ask for more.

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Servings Icon
Serves
4
Prep time icon
Prep time
10 minutes
Dehydration time icon
Dehydrating time
16 hours
Ingredients
  • 2 cups ripe banana, mashed
  • 3 cups oats
  • 1/2 cup maple syrup
  • 1/2 cup raisins
  • 1 teaspoon powdered vanilla
  • 1 teaspoon cinnamon
Ingredients
macros
  • 2 cups ripe banana, mashed
  • 3 cups oats
  • 1/2 cup maple syrup
  • 1/2 cup raisins
  • 1 teaspoon powdered vanilla
  • 1 teaspoon cinnamon
Instructions
  1. Add all the ingredients except raisins to a blender and blend into a smooth mixture. Add raisins then pulse for a while to properly mix into a batter.
  2. Line the dehydrator trays with sheets. Scoop a tablespoonful of batter and drop on the sheet. Repeat with remaining mixture.
  3. Place in dehydrator and dry at 115°F (46°C) for 10 hours or until the outside of the cookie is crunchy. Remove from the sheet and turn cookies over; return to dehydrator tray and dry for another 6 hours or until the cookies are crunchy but slightly soft inside.
  4. Serve warm. Store the raw banana oat cookies in the fridge or in an air- tight container.
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Machine recommendation
Main image
Prep time icon
Serves
4
Prep time icon
Prep time
10 minutes
Dehydration time icon
Dehydrating time
16 hours
Ingredients
  • 2 cups ripe banana, mashed
  • 3 cups oats
  • 1/2 cup maple syrup
  • 1/2 cup raisins
  • 1 teaspoon powdered vanilla
  • 1 teaspoon cinnamon
Ingredients
macros
  • 2 cups ripe banana, mashed
  • 3 cups oats
  • 1/2 cup maple syrup
  • 1/2 cup raisins
  • 1 teaspoon powdered vanilla
  • 1 teaspoon cinnamon
Instructions
  1. Add all the ingredients except raisins to a blender and blend into a smooth mixture. Add raisins then pulse for a while to properly mix into a batter.
  2. Line the dehydrator trays with sheets. Scoop a tablespoonful of batter and drop on the sheet. Repeat with remaining mixture.
  3. Place in dehydrator and dry at 115°F (46°C) for 10 hours or until the outside of the cookie is crunchy. Remove from the sheet and turn cookies over; return to dehydrator tray and dry for another 6 hours or until the cookies are crunchy but slightly soft inside.
  4. Serve warm. Store the raw banana oat cookies in the fridge or in an air- tight container.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/