banana cranberry oat trail biscuits

a recipe by
C C
Seattle, WA

Delicious treat, not overly sweet. Fills the house with delicious smells! Easy to make. These were born from a perfect storm of “ingredients on hand,” trying to make yummy healthier treats with those over-ripe bananas, and inspiration from a coconut-banana treat I tried from Thailand. These ended up a big hit. Perfect for taking on our hikes. The only “added” sugar comes from the dried cranberries. (Plus what is naturally in bananas & plain yogurt.) Try them & you’ll understand why we call them trail biscuits! If you have any left by the time you hit the trail.

serves makes about 36 trail biscuits
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For banana cranberry oat trail biscuits

  • 1/2 c
    coconut oil, melted
  • 2
    over-ripe bananas
  • 2 c
    plain, unsweetened yogurt
  • 2
    eggs
  • 2 tsp
    vanilla
  • 1/2 tsp
    salt
  • 3 c
    rolled oats (or 2 cups rolled, 1 cup quick)
  • 1 c
    walnuts (a heaping cup/a few extra won’t hurt!)
  • 1 1/4 c
    craisins (sweetened dried cranberries)

How To Make banana cranberry oat trail biscuits

  • 1
    Soften/partially melt the coconut oil.
  • Bowl with batter inside it, being whisked.
    2
    Mix in bananas, yogurt, eggs, and vanilla with a whisk till well combined.
  • Bowl with completed batter in it.
    3
    Add salt, oats, then walnuts & dried cranberries. The cranberries help sweeten the biscuits, while giving it tang.
  • Parchment-lined baking sheet with rows of batter being placed with a scoop.
    4
    Use a cookie scoop to portion out on a parchment lined cookie sheet. Flatten out a little, using the back side of the scoop.
  • Baked trail biscuits cooling on a rack.
    5
    Bake at 425° F (convection mode) for about 18-20 minutes, until edges are nicely browned.
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