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Oat Cookies with Bananas and Warm Cocoa Sauce

Oat Cookies with Bananas and Warm Cocoa Sauce


  • 2 1/2 tablespoons unsalted butter, melted
  • 1 cup packed dark brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 tablespoons dark corn syrup
  • 1 cup rolled oats (not instant)
  • 1/2 cup plus 2 tablespoons cocoa powder
  • 1 3/4 cups water
  • 1 cup creme fraiche (or 1 tablespoon low-fat buttermilk plus 1 cup heavy cream)
  • 6 medium bananas, sliced


  1. Preheat oven to 350 degrees. To make oat crisps, in a medium bowl combine melted butter, brown sugar, 2 tablespoons granulated sugar, and corn syrup. Stir in oats. Place tablespoonfuls several inches apart on baking trays lined with parchment. Bake about 12 minutes. Let cool on tray; store in an airtight container until ready to serve. (Can be made a day in advance.)
  2. For sauce, mix cocoa powder with 1/2 cup water to make a thick paste. In a heavy-bottomed saucepan, combine remaining water and 1 cup sugar. Bring to a boil; cook until sugar dissolves. Stir in cocoa paste. Stirring occasionally, simmer for 10 minutes until sauce coats the back of a spoon. Refrigerate and reheat in a microwave before serving. (Can be made several days in advance.)
  3. If not using premade creme fraiche, in a small saucepan, combine buttermilk and cream; cook on low heat until mixture reaches 85 degrees. Set aside at room temperature until mixture thickens, about 5 to 8 hours. Refrigerate until ready to use. (Can be made 1 week in advance.)
  4. To assemble dessert, place 1 oat crisp on each plate and top with a few banana slices. Spoon cocoa sauce over banana slices. Place a dollop of creme fraiche over cocoa sauce. Top with another oat crisp, and repeat layers. Serve immediately.

Nutrition Information

Per serving: 647 kcal cal., 16 g fat (9 g sat. fat), 129 g carb., 9 g fiber, 91 g sugar, 8 g pro., 107 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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