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)
Eda says
What if you do not have powdered milk?
Chioma says
I am not sure how, but you can try leaving it out and add a little bit of flour. Taste wise will not also be the same