TODAY’S RECIPE: Raspberry, almond & oat cookies

PERFECT for a quick breakfast. Makes: 12.

Ingredients

2 bananas, mashed 150g porridge oats 2 tbsp ground almonds ½ tsp cinnamon 100g raspberries

Method

1 Heat oven to 200C/180C fan/gas 4 and line two baking trays with baking parchment. Mix banana, oats, almonds, cinnamon and a pinch of salt in a bowl. Stir through raspberries. Scoop tablespoons of mixture, roll into balls, place on baking tray and flatten with a hand.

2 Bake for 15 minutes until cookies feel firm around the edges and are golden brown. Leave to cool.

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