These banana oat breakfast cookies were an experiment based on some similar recipes I’ve come across in the past. This recipe comes out tasting very similar to banana bread. They are an extremely healthy alternative for those who, like me, struggle with looking for a fast breakfast when you’re on the go. They contain no added sugar, and these cookies prove to be a surprisingly filling breakfast option.
You could have many possibilities for these. You could add nuts, raisins, dried cranberries, or different spices to change them up. The cookies don’t have to be refrigerated, so keep them on a container on the counter for a super fast and convenient breakfast, lunch, or snack!
- Oats: $1.51
- Bananas: $.66
- Peanut butter: $.87
- Canola oil: $.19
- Vanilla: $.61
- Total: $3.84 for 6 servings, or $.64 per serving
Banana Oatmeal Breakfast Cookies
A healthy breakfast that is filling, and can be grabbed on the go!
- 3 ripe bananas
- 1/3 cup canola oil
- 1 cup peanut butter
- 2 cups oats
- 1 tsp vanilla extract
- 2 tsp cinnamon
Preheat oven to 350. Prepare 2 cookie sheets with nonstick cooking spray or oil.
In a large bowl, use a fork or mixer to mash bananas until they are no longer lumpy.
Add canola oil, peanut butter, vanilla, cinnamon, and oats and mix until fully blended
Use a spoon to place on cookie sheets in approximately 2 tbsp sizes. Use bigger or smaller measurements depending on the size of cookie you desire.
Bake for 15-20 minutes, or until the cookies have browned on the bottom.
Let cool, enjoy, or store for later.
If your batter seems too thick, add a splash of milk to thin it out. Batch should make approximately 18 cookies, for a serving size of 3 cookies.