These ginger oats cookies are the product of leftover porridge I made as breakfast for the kids. I didn’t want it wasted by throwing it into the bin, so I decided to experiment. Learn how I made it and you can replicate with your own cooked porridge oats only. I will try and make some from the scratch one day with ground oats but you can try adding a little ginger to the banana oats cookies recipe we already have as an alternative.
These cookies are soft and chewy, so perfect for toddlers and even babies from at least 9 months to nibble on. It guess it may be stored for 3-4 days…the kids finished ours in 2 days, so I can’t say for sure ?
Ingredients:
- 6 heaped tbsps leftover porridge oats (my cooked oats were a thick texture not runny) Click here to see how to make porridge oats
- 2 tbsps powdered milk
- 4-5 heaped tbsps self raising flour
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 2 tsps ground ginger
- ¼ tsp salt
Method:
- Preheat oven to 180°C.
- Place the cooked oats, milk, sugar, oil, ginger and salt in a bowl and mix well to combine.
- Start adding the flour to the mix until you get a fairly firm dough. It will not be firm and smooth but can hold together when scooped. If you want it firmer, then you can keep adding more flour.
- Using a spoon, scoop dough and place on a baking tray, giving some space between each dough to accommodate its expansion in the oven.
- Bake for 10-15 mins or until the cookies are browned.
Note:
*You can omit milk and sugar if you added them when cooking your porridge.
* Use plain flour if you don’t have self raising flour and add a teaspoon of baking powder.
*The cookies are misshaped and doesn’t look smooth…hey, that’s why it is homemade and the kids don’t mind (lol)
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