Preheat your oven to 180 degrees C and line a baking tray with parchment paper. In a jug, place the dried cranberries, cover them with freshly boiled water and soak for 10 minutes. In a large bowl, mash the bananas until smooth. Add the oats, cinnamon and nutmeg to the banana and stir well.
Drain the liquid from the cranberries. Add the cranberries and frozen raspberries, mixing well so that the oats take on the colour of the raspberries. Take a tablespoon of the mixture and place on the baking tray, pressing down to form a cookie shape.
Bake in the centre of the oven for 15 minutes. Once cooked, leave to cool on the tray for 5 minutes, before removing to a wire rack and leaving to cool completely. They’ll keep in an airtight container for 5 days.
INGREDIENTS FOR 2 PERSONS
40g dried cranberries
2 ripe Chiquita Bananas, with brown flecks on peel
180g jumbo oats
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
100g frozen raspberries