Banana Oat Nut Breakfast Cookies
If you have three ingredients and seventeen minutes (almost all hands-off), you have time to make these banana oat nut breakfast cookies! They're a perfect on-the-go breakfast or snack that's healthier than a Pop-tart, faster than a stop at Starbucks, and less packaged than a granola bar.
Dairy free, egg free, added-sugar free, gluten free*, oil free and—if you get your nuts and oats from Full Circle—plastic-packaging free as well!
I got the recipe from this blog and scaled it down for the number of ripe bananas I'm likely to have on hand...but scale it back up if you've got a whole bunch of bananas or a bunch of mouths to feed!
This recipe is not only incredibly easy to follow, it's incredibly easy to not follow and still turn out well (which is perfect for me since I'm incapable of following a recipe). You could add vanilla, cinnamon, dried fruit, chunks of apple, chocolate chips, peanut butter, pecans, pumpkin, mashed beans, or protein powder. Just make sure you're keeping the ratio of wet and dry ingredients about the same as in the original.
Ingredients:
- 1 ripe banana
- 1/2 cup uncooked quick or rolled oats
- 2 T crushed walnuts
Instructions:
- Preheat oven (or toaster oven) to 350 F. Grease a cookie sheet or use a silicone baking mat.
- Mash the banana. Mix in the oats. Fold in the walnuts.
- Drop spoonfuls onto the baking sheet.
- Bake for 15 minutes. Makes 6 cookies.
*Note that not all oats are gluten free, so double check your source if that's important to you. Full Circle's quick and rolled oats are both gluten free.
Bon appétit!
-Justine
