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When mornings get hectic and you need a healthy breakfast you can grab and go these two ingredient breakfast cookies have been a savior in my house. They are simple to stir together and bake up soft and satisfying no flour or fancy equipment needed. You can even make a batch ahead to have instant fuel for busy school days or snack-y afternoons.
I first made these for my family when mornings felt like a tornado and my youngest was the pickiest eater alive. Now my kids love getting to add their favorite mix-ins and I make triple batches for the week. Sometimes they even pack an extra for their friends at school.
Ingredients
- Ripe bananas: Choose yellow bananas heavily speckled or just starting to turn brown as these are sweetest and mash easily
- Quick oats: Go for the quick version for the best texture rolled oats work but make the cookies chewier finer textured oats help the cookies hold together well
- Optional chocolate chips or raisins: Give extra flavor or whimsy always opt for a good quality dark or mini chip if using
- Cinnamon or nut butter for richness: Choose a natural runny nut butter or ground cinnamon for cozy aroma
- A drizzle of honey or maple syrup for added chewiness: Only if you like a moister middle and a hint of sticky sweetness
Instructions
- Mash the Bananas:
- Take two large or medium very ripe bananas peel and place them in a large mixing bowl. Use a fork or potato masher to crush them thoroughly until hardly any lumps remain and it looks like thick baby food. This is key for that smooth cookie texture.
- Mix in the Oats:
- Add one and three quarter cups of quick oats to the mashed banana. Stir patiently with a large spoon or sturdy spatula. The mixture should look thick and sticky like soft cookie dough. At this point toss in any cinnamon chocolate chips chopped nuts or dried fruit and stir until evenly distributed.
- Shape the Cookies:
- Line a baking tray with parchment paper for easy cleanup. Use a spoon to scoop the dough and drop it onto the tray making small mounds. The cookies will not spread so use the back of a spoon or dampened fingertips to flatten and shape them to your liking. Aim for a half inch thickness for best texture.
- Bake to Perfection:
- Preheat your oven to three hundred fifty degrees Fahrenheit. Place the tray on the center rack and bake for about twelve to fifteen minutes. The cookies are ready when the bottoms are golden and the tops look dry but still tender. Let them cool on the tray a few minutes before transferring to a wire rack. Resist biting in too soon they hold together better when cool.
- Enjoy or Store:
- Eat warm with your favorite drink or pack for later. Allow to cool fully before storing so they stay moist not soggy. Great for batch meal prep.
My favorite addition is a sprinkle of cinnamon and a handful of mini dark chocolate chips. The first time my little one helped mush the dough we ended up with giggles sticky hands and cookies that disappeared in no time.
Storage Tips
Store baked and cooled cookies in an airtight container at room temperature for up to three days. For longer freshness keep them in the fridge for up to a week. To freeze layer cookies with parchment between them in a zip bag and thaw overnight or warm in the toaster oven straight from the freezer.
Ingredient Substitutions
If you do not have quick oats pulse regular rolled oats in a blender two or three times. For nut free swap in sunflower seed butter. You can change up the add-ins for a new flavor every week chopped apples dried cranberries or coconut flakes are great.
Serving Suggestions
Pair with a glass of cold milk or a steaming mug of coffee for a nourishing breakfast. Tuck them in your child’s lunchbox for a naturally sweet treat. Sometimes I crumble one on a bowl of yogurt and fruit like granola.
Cultural Context
Banana oat cookies have roots in simple home baking and became wildly popular online for their minimalist ingredient list. They reflect the shift toward clean eating and grab-and-go breakfasts. Not quite a classic cookie and not quite oatmeal they are perfect for anyone who needs healthy food fast.
Seasonal Adaptations
Add berries or chopped peaches in summer for juicy bursts. Mix in warm spices like ginger or nutmeg in winter for comfort. Stir in pumpkin puree and fall spices for autumnal spin.
Success Stories
Parents rave about how kids ask for these instead of store bought bars. Some folks add protein powder for a post workout snack. Teachers I know have even served them as energy bites during class.
Freezer Meal Conversion
Shape and bake cookies as usual. Cool fully then freeze on a tray until solid. Bag up for storage. Reheat gently in the microwave for ten seconds or pop in the toaster oven for a just baked feel anytime.
Breakfast cookies can make busy mornings a little easier and a lot tastier. With just two ingredients and endless twists you will want to bake them again and again.
Common Questions About Recipes
- → What are the main ingredients?
Bananas and quick oats form the simple base, making prep fast and keeping the cookies wholesome.
- → Can I add other mix-ins?
Absolutely! Try chocolate chips, nut butters, dried fruit, or a dash of cinnamon for extra flavor and texture.
- → Do these cookies contain dairy or eggs?
No, these cookies are naturally free from dairy and eggs, fitting many dietary needs.
- → Will the cookies spread during baking?
No, shape them before baking as they maintain their form while in the oven.
- → How should I serve these cookies?
Enjoy them as a quick breakfast, a snack on-the-go, or paired with milk, coffee, or tea.
- → Are these cookies good for meal prep?
Yes, they store well and are great for prepping ahead for busy mornings or school lunchboxes.