Makes 18
Hands-on time: 15 minutes
Hands-off time: 20 minutes
INGREDIENTS
2 small bananas
1½ cups Kellogg’s® Nutty Delight Granola
¾ cup desiccated coconut
1 cup vanilla yoghurt
For the blueberry cookies:
54 blueberries (3 per cookie)
For the easter egg cookies:
54 mini easter eggs (3 per cookie)
Serving suggestion:
Tea
METHOD
1. Preheat the oven to 170°C and line a baking tray with baking paper.
2. In medium mixing bowl, mash the bananas with a fork until fine and smooth. *Chef’s Tip: Overripe bananas are best!
3. Sprinkle the Kellogg’s® Nutty Delight Granola into a plastic resealable bag and crush lightly with a rolling pin into fine crumbs. Fold the crushed granola into the mashed bananas.
4. Spread the desiccated coconut evenly on a large plate. Divide the granola mixture into 18 small balls and coat in the desiccated coconut.
5. Place the granola balls on the prepared baking tray, allowing enough space between each. Using a teaspoon, make a small indent in each ball.
6. Bake for 20 minutes until the edges are golden brown.
7. Allow the cookies to cool for 20 minutes on the baking tray before transferring to a cooling rack.
8. Once cooled, add a teaspoon of yoghurt into the indent of each cookie.
For the blueberry cookies:
9. Arrange 3 blueberries on top of the yoghurt.
For the easter egg cookies:
10. Arrange 3 mini easter eggs on top of the yoghurt.
11. Arrange the cookies on a serving platter, serve with a cup of tea and ENJOY!
Planning to try this?
If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍
