Banana’s are a runners best friend – a quick energy source, perfect for just before and/or just after a run because they are so easy to digest; a great source of the electrolyte potassium; and a great source of prebiotics (fructoogliosaccharides – the food our healthy bacteria needs to thrive). For these reasons, and because they are a staple in my smoothies and recovery shakes, I always have dozens of bananas around the house in varying degrees of ripeness – some frozen, some in the fridge, others on the counter.

And if the banana is such a great food for runners (and btw so is oatmeal, with it’s immune boosting beta-glucan) – then it stands to reason that the perfect runners food just might be oatmeal banana cookies (wink wink nod nod)!!

Oatmeal Banana Cookies (makes 36 to 42 cookies)

Ingredients 

• 4 mashed bananas
• ½ cup melted virgin coconut oil
• ½ cup pure maple syrup
• 2 eggs, beaten (or 2 Tbsp chia seeds with ¼ cup water and allow to gel)
• 1 tsp vanilla extract

• 2 cups ground oats (oat flour)
• 2 cups instant oats
• 1 tsp sea salt
• ½ cup mini dark chocolate chips (optional)

Directions

1. Heat oven to 350. Line a baking sheet with parchment paper.
2. In a large bowl, beat together the bananas, oil, maple syrup, eggs (or chia mix) and vanilla.
3. Fold in the ground oats, instant oat, sea salt and chips if using.
4. Drop by tablespoon full onto the lined baking sheet.
5. Bake for 16 minutes.

Enjoy!

Eat clean, run strong, be well… Cheers,

Sarah J Cuff, RHN