- 1/2 cup (45 grams) quick or old-fashioned oats* (not instant oats)
- 1/2 cup very ripe mashed banana (frozen is fine; see notes for substitutions)
- Optional: 2 tablespoons chocolate chips (may substitute raisins, chopped nuts, etc.)
2-Ingredient Breakfast Cookies (with options)
Overripe bananas are ideal for this recipe as they add good natural sweetness. Frozen bananas work perfectly, too. To quickly defrost, heat the frozen banana in the microwave for 15-20 seconds or until barely thawed but mash-able. Really ripe bananas will provide the most natural sweetness.
To add a protein boost to this easy breakfast on-the-go or snack, spread with almond or peanut butter. I like to then top with a few raisins for extra sweetness…the possibilities, as you will read below, are endless!
Yields 2 large cookies. Double, triple or quadruple the recipe, as desired.
To add a protein boost to this easy breakfast on-the-go or snack, spread with almond or peanut butter. I like to then top with a few raisins for extra sweetness…the possibilities, as you will read below, are endless! Yields 2 large cookies. Double, triple or quadruple the recipe, as desired.
Ingredients
Instructions
- Preheat the oven to 350 degrees F.
- Mash the banana with a fork, and then stir in the quick oats until thoroughly combined.
- If desired, add chocolate chips or a mix-in of choice. (For extra sweetness, you may add a teaspoon or two of maple syrup or honey, but I would make without the first time as you probably won’t need it.)
- Form two cookies from the mixture, and place on a parchment-lined or very well-greased cookie sheet. Bake for 15 minutes or until the cookies are just cooked through.
Notes
- The choice of quick versus old-fashioned oats comes down to a matter of preference. They both work well; the texture with the thicker old-fashioned oat will simply be a little heartier. I think instant oats don’t provide enough texture so don’t use them for these cookies.
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My kids do not love bananas yet they love these cookies, especially with the added treat of chocolate chips. If you really are not a fan of bananas, apple butter, applesauce, pumpkin butter, and pumpkin puree all provide good texture and may be substituted. With the apple and pumpkin butter, I like to add nuts, raisins, and a little cinnamon. Apple sauce and pumpkin puree result in a blander tasting cookie, so you may wish to add a little honey or maple syrup, cinnamon, etc. Feel free to experiment and find combinations you enjoy.