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These two-ingredient breakfast cookies are the perfect fix for busy mornings when you barely have time to eat. They come together in minutes with just bananas and oats and can be customized with whatever pantry extras you love.
When my family is running late or if I need a nutritious snack for the kids’ lunchboxes this recipe always saves the day. I first made these breakfast cookies on a chaotic school morning and since then they have become a family favorite my kids beg for them almost every week.
Ingredients
- Bananas: using ripe bananas ensures natural sweetness and a soft cookie texture spotty and soft bananas are best
- Quick oats: these create a cohesive dough and bake into a hearty chewy cookie for the best outcome choose certified gluten free oats if needed and make sure they are fresh
- Add ins: chocolate chips or dried fruits provide sweetness and flavor select mini chips or small chopped fruit for even distribution
- Nut butter: a swirl of peanut or almond butter adds richness and healthy fats use natural nut butters for fewer additives
- Ground cinnamon or vanilla extract: brings warmth and depth of flavor make sure your spices are fresh for maximum impact
- Honey: this boosts moisture and adds subtle floral sweetness opt for local honey if possible
Instructions
- Mash the Bananas:
- Peel and place your ripe bananas in a large mixing bowl Using a sturdy fork mash the bananas until mostly smooth leaving some small lumps for texture This step is key as proper mashing helps bind everything together later
- Combine Oats and Base Ingredients:
- Pour the quick oats into the bowl with the mashed bananas Stir these together until you have a thick uniform mixture If you are adding nut butter honey vanilla or cinnamon mix them in until the dough is even
- Fold in Extras:
- If using chocolate chips dried fruit or chopped nuts gently fold them into the dough Take care not to overmix or the cookies can become tough
- Shape and Flatten:
- Line a baking sheet with parchment paper Drop spoonfuls of dough evenly spaced on the sheet The cookies will not spread while baking so shape and flatten them to your desired thickness with a moistened spoon or your fingertips
- Bake:
- Preheat your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius Slide in the tray and bake for about fifteen minutes until the cookies are set and lightly golden around the edges
- Cool and Serve:
- Let the cookies cool on the sheet for five minutes then transfer to a wire rack Serve warm or at room temperature They are delicious plain or dunked in coffee or milk
My youngest always tries to sneak a spoonful of the dough and I remember the first time we made these together on a rainy day the whole kitchen smelled amazing.
Storage Tips
These cookies last up to four days in an airtight container at room temperature If you want to keep them longer freeze in a zip top bag with parchment between each cookie They thaw quickly so you can pop one in a lunchbox straight from the freezer
Ingredient Substitutions
If you are out of bananas try using pumpkin puree or unsweetened applesauce The texture will change but they still hold together Nut free families can skip nut butters entirely or try sunflower seed spread for the same richness
Serving Suggestions
Serve these cookies warm for breakfast dipped in coffee or cold as a portable snack Sometimes I sandwich two together with a layer of yogurt in the middle for a fun treat
Cultural and Historical Context
These cookies took off on social media because they are easy wholesome and adaptable They are rooted in the tradition of using up ripe fruit and pantry grains much like old fashioned oatcakes or porridge breads
Seasonal Adaptations
Add in shredded apple for autumn flavor Mix in lemon zest or fresh berries in spring Stir in pumpkin spice with pecans for a cozy fall twist
Success Stories
Friends text me photos of their own breakfast cookies with added raisins or coconut showing off what their kids packed for the week It is such a good base recipe for busy families and meal preppers
Freezer Meal Conversion
To freeze extra cookies spread them on a tray to freeze solid then transfer to a freezer bag They keep for up to two months Reheat in the microwave for fifteen seconds for a soft center
These cookies are endlessly adaptable and perfect for busy days. Try a new combination of mix ins every time for a fresh breakfast treat.
Common Recipe Questions
- → What are the main ingredients?
The cookies are made with just ripe bananas and quick oats as the base, keeping them naturally sweet and hearty.
- → Can I add extras to the dough?
Yes! Try chocolate chips, nut butter, dried fruit, or spices like cinnamon for added flavor and fun variations.
- → How do I get them to hold their shape?
Flatten and shape the dough on the tray before baking, as these cookies won’t spread on their own in the oven.
- → Are these cookies suitable for meal prep?
Absolutely. Bake in advance and store in an airtight container for easy grab-and-go breakfasts all week long.
- → Are they allergy-friendly?
They are naturally free from flour, dairy, eggs, and refined sugar. Custom additions can be tailored to dietary needs.
- → Best ways to serve them?
Enjoy with coffee, milk, or tea as a morning meal, or pack them as a snack for school or work breaks.