A cheap & easy recipe for Banana Oatmeal Breakfast Cookies made with five simple pantry ingredients + one or two optional mix-ins. They're chewy and filling with a hint of sweetness from the banana and dark chocolate chips. Make a batch in less than 30 minutes (kids will love to help with this one) and store the leftovers in your fridge or freezer for a quick breakfast, snack, or dessert.
Folks across the world are stuck at home right now and collectively looking for comfort food recipes and homemade recipes made with budget-friendly ingredients from their pantry, fridge & freezer.
I figured now was a good time to update & re-share one of my favorite simple recipes with you: these banana oatmeal cookies. I hope they give you some comfort in these uncertain & stressful times.
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About 5 years ago, I ran across a super popular "cookie" recipe on Pinterest, which only used two ingredients: ripe bananas and oats. The idea of creating a cookie that was naturally sweetened with fruit and had no added sugar really intrigued me.
However, I was pretty skeptical.
Only two ingredients? Bah! Humbug!
Turns out...it works! Although I couldn't resist improving the yumminess by throwing in additional ingredients.
And, now I'm smitten.
The thick rolled oats give each cookie a wonderful chewy texture and they have plenty of fiber to keep you full longer if you need something quick to nosh on during a busy morning.
And, the over-ripe banana provides just enough sweetness without the need for any added sugar (score)!
I threw in extra spices (like cinnamon and vanilla extract) to improve the flavor and ingredients like dark chocolate chips, unsweetened shredded coconut, and chopped nuts for texture and taste.
You could easily swap them out with your personal favorites (like dried cranberries, raisins or cherries, homemade pumpkin pie spice, chia seeds, or hemp seeds).
In my humble opinion, this breakfast cookie is a mash-up of the best aspects of banana bread, oatmeal, and chocolate chip cookies.
Even better? It only takes a few minutes to prep a batch, then they go in the oven for a quick bake. No fancy ingredients or extra steps required.
Looking for more easy recipes made with simple, budget-friendly ingredients? Try these next:
Turns out...it works! Although I couldn't resist improving the yumminess by throwing in additional ingredients.
And, now I'm smitten.
The thick rolled oats give each cookie a wonderful chewy texture and they have plenty of fiber to keep you full longer if you need something quick to nosh on during a busy morning.
And, the over-ripe banana provides just enough sweetness without the need for any added sugar (score)!
I threw in extra spices (like cinnamon and vanilla extract) to improve the flavor and ingredients like dark chocolate chips, unsweetened shredded coconut, and chopped nuts for texture and taste.
You could easily swap them out with your personal favorites (like dried cranberries, raisins or cherries, homemade pumpkin pie spice, chia seeds, or hemp seeds).
In my humble opinion, this breakfast cookie is a mash-up of the best aspects of banana bread, oatmeal, and chocolate chip cookies.
Even better? It only takes a few minutes to prep a batch, then they go in the oven for a quick bake. No fancy ingredients or extra steps required.
Looking for more easy recipes made with simple, budget-friendly ingredients? Try these next:
Yield: 12-14 cookies
Banana Oatmeal Breakfast Cookies
Prep time: 7 MCook time: 20 MTotal time: 27 M
A cheap & easy recipe for Banana Oatmeal Breakfast Cookies made with simple pantry ingredients. They're chewy and filling with a hint of sweetness from the banana and dark chocolate chips. Make a batch in less than 30 minutes (kids will love to help with this one) and store the leftovers in your fridge or freezer for a quick breakfast, snack, or dessert.
Ingredients:
- 3 super ripe bananas (about 1 to 1 1/2 cups mashed)
- 1 teaspoon of ground cinnamon powder (I prefer Ceylon cinnamon)
- 1/4 teaspoon of salt (I love this sea salt)
- 1 tablespoon of vanilla extract (or homemade vanilla extract)
- 1 1/2 cups of rolled oats OR old fashioned oats*
Mix-Ins (Optional - add one, two, or all three)
- 1/4 cup of chocolate chips (I use dark chocolate/bittersweet)
- 1/4 cup of chopped toasted nuts (like walnuts or pecans)
- 1/8 cup of unsweetened shredded coconut
Instructions:
How to cook Banana Oatmeal Breakfast Cookies
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or grease it with cooking fat.
- In a medium-sized bowl, mash the bananas with a fork so there are no big chunks. Measure in the cinnamon, sea salt, vanilla extract, and oats. Stir until everything is incorporated, then add any mix-ins (if using).
- Portion heaping tablespoons of the mixture onto the baking sheet. If the mixture falls apart, use your fingers to stick it back together. When they're all measured out, use the back of a fork to flatten each ball into a "cookie" shape so it cooks evenly.
- Bake for 20 minutes, cool for 10 minutes, then dig in! Store any leftovers in an air-tight container in the fridge or freeze for later.
Notes:
*If you only have quick-cooking (instant) oats in your pantry, they should work fine; however, they have a much finer texture so you may need to add more or less to achieve the same ratio of dry to wet ingredients. Try adding them 1/2 cup at a time and increase as needed until you get a "dough" that's just dry enough to mold into balls (it will still be wet to the touch from the banana).
If the mixture seems too wet, add more oats a few tablespoons at a time. If it seems a bit too dry, add a bit more mashed banana or even unsweetened applesauce if you have some on hand.
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Adapted from 2 Ingredient Cookies by The Burlap Bag
I'd like to hear from YOU!
What's your favorite way to incorporate old fashioned oats or super ripe bananas into recipes? Have any stories or tips?
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