1-First: preheat your oven to 200C (180C fan) or gas mark 4, and line two baking trays with parchment paper. If you’re using an air fryer, you can skip this step and move straight to mixing. In a bowl, combine the mashed bananas, oats, almonds, cinnamon, and salt to create a sticky dough, then gently fold in the raspberries to keep them intact.

2-Next: scoop out tablespoons of the mixture and roll them into balls. Place them on the prepared trays and flatten them slightly if you’re baking in the oven. For oven baking, cook for 15 minutes until the edges are firm and golden brown. If using an air fryer, preheat it to 180C for 4 minutes, then add the balls in a single layer and air fry for 8-10 minutes until they’re firm and golden.

3-Once done, let the cookies cool on the trays before storing. This step-by-step guide for the raspberry almond oat breakfast cookies recipe ensures great results every time, making it ideal for busy mornings. Remember, the total prep time is just 10 minutes, with a cook time of 20 minutes, so you can enjoy healthy raspberry almond cookies for breakfast in no往往 time.