A vibrant and cozy scene featuring Banana Peanut Oat Breakfast Biscuits on a rustic wooden platter. The golden-brown biscuits are studded with oats, banana pieces, and peanut chunks. The setup includes a colorful Mexican-style tablecloth, a small bowl of peanut butter, a glass of milk, and a ripe banana, illuminated by bright natural light to create a warm and cheerful atmosphere.

Banana Peanut Oat Breakfast Biscuits

Crispy on the outside and soft on the inside, these Banana Peanut Oat Breakfast Biscuits are perfect for a morning snack. Enjoy them plain or with a dollop of jam for an irresistible treat.
Portions:6
Preparation Time: 15 minutes
Cooking Time:24 minutes
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Equipment

  • Immersion blender or countertop blender
  • Stand mixer with dough hook or large bowl (for kneading)
  • baking sheet
  • Parchment paper or silicone baking mat
  • Rolling Pin
  • Round cookie cutter

Ingredients

  • 1 large-size ripe banana mashed
  • Water to top up to 1 cup
  • 30 ml 2 tablespoons peanut oil
  • 42 g 2 tablespoons agave nectar
  • 1 teaspoon fine sea salt
  • 39 g ½ cup quick-cooking oats
  • 180 g 1½ cups white whole wheat or whole wheat pastry flour, plus extra for kneading
  • 76 g ½ cup ground or finely chopped dry-roasted peanuts
  • 1½ teaspoons bread machine yeast
  • 14 g 1 tablespoon nondairy butter, melted (for brushing on top)

Instructions

Prepare Wet Ingredients:

  • In a large-size measuring cup, purée the banana with water, peanut oil, agave nectar, salt, and oats using an immersion blender or countertop blender until smooth.

Mix Dry Ingredients:

  • In a bowl of a stand mixer or large mixing bowl, combine the flour, peanuts, and yeast.
  • Add the wet ingredients and mix to form a dough.
  • Gradually add more flour as needed until the dough comes together.

Knead Dough:

  • Knead the dough by hand or with a stand mixer for 6–8 minutes.
  • The dough should be stiff but pliable.

Shape Biscuits:

  • Preheat the oven to 375°F (190°C).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Roll the dough to ½-inch thickness and cut out 6 biscuits using a 3½-inch round cookie cutter.

Rest & Bake:

  • Place the biscuits on the prepared baking sheet.
  • Brush with melted nondairy butter, cover with plastic wrap, and let them rest for 25 minutes while the oven heats.
  • Remove the plastic wrap and bake for 22–24 minutes, until the bottoms are golden brown.

Cool & Serve:

  • Let the biscuits cool on a wire rack before serving.

Yield:

  • 6 biscuits

Notes / Tips / Wine Advice:

Wine Advice:

Pair with a light, sweet white wine like Moscato for a comforting breakfast trea

Nutritional Information

Calories: 160 kcal | Carbohydrates: 20 g | Protein: 4 g | Fat: 8 g | Sugar: 5 g
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Course Breakfast / Coockies / Biscuit
Cuisine American
Diets Dairy free / Vegetarian
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