I skipped gym for a few days last week while recovering from a cold and had so many leftover bananas cos’ I would normally have them with oats for breakfast on gym days. Kept them in the fridge and almost forgot all about them until I was at Phoon Huat earlier where I bought this bag of brown rice puffs as I wanted to use them with bananas to make no-added-sugar cookies again. This recipe is a spin-off of my Banana Oatmeal Cookie Recipe with the addition of brown rice puffs for that extra crunch and crisp. I absolutely loved these healthy treats and hope you would too.
Cooking Tip: Do not stir the mixture after adding in the brown rice puffs (see Step 2) as they will turn soggy easily because of the moisture from the mashed bananas.
Brown Rice Crispy Treats Recipe
Ingredients (makes 22 cookies)
3 ripe bananas, approx. 300g
1 cup rolled oats
3/4 cup brown rice puffs
3 tbsp chocolate chips
1 tsp vanilla essence
2/3 tsp ground cinnamon
1. Preheat oven to 175 deg C. Line a baking tray with parchment paper.
2. Mix all ingredients (except brown rice puffs) in a bowl and stir thoroughly till well combined. Add the brown rice puffs into the mixture but do not stir.
3. Scoop a tablespoonful of the cookie mixture and transfer onto the baking tray. Repeat for the rest and leave about 3/4″ space in between cookies.
4. Bake the cookies in the middle of the oven for about 12-15 minutes till golden brown. Leave to cool on a rack for 30 minutes before storing in air-tight containers or enjoy straightaway.