Banana Cranberry Oat trail biscuits



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.


☆☆☆☆☆ 0 votes

makes about 36 trail biscuits
15 Min
20 Min


  • 1/2 c
    coconut oil, melted
  • 2
    over-ripe bananas
  • 2 c
    plain, unsweetened yogurt
  • 2
  • 2 tsp
  • 1/2 tsp
  • 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.
  2. Mix in bananas, yogurt, eggs, and vanilla with a whisk till well combined.
  3. Add salt, oats, then walnuts & dried cranberries. The cranberries help sweeten the biscuits, while giving it tang.
  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.
  5. Bake at 425° F (convection mode) for about 18-20 minutes, until edges are nicely browned.

Printable Recipe Card

About Banana Cranberry Oat trail biscuits

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