Description
Make these simple, grab-and-go breakfast cookies using oats, peanut butter, and banana for a quick morning meal or snack.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/2 cup peanut butter
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 cup mix-ins (e.g., chocolate chips, flax seeds, chopped nuts)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mash the ripe bananas until smooth.
- Stir in the peanut butter and honey or maple syrup until combined.
- Add the rolled oats, vanilla extract, baking powder, and cinnamon. Mix well until everything is incorporated.
- Fold in your chosen mix-ins.
- Drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of the spoon.
- Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a protein boost, add 1 scoop of vanilla or unflavored protein powder to the dry ingredients.
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.
- You can substitute almond butter or sunflower seed butter for peanut butter.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8
- Sodium: 75
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 6
- Cholesterol: 0