3 Ingredient Oat/Banana Breakfast Cookies. 113 cal each.

RECIPE

You can do whatever you want with these – all you need is ripe bananas and oatmeal. I used instant, Apple-cinnamon oatmeal packets. Some recipes say regular (non-instant) oats are better because they’re less powdery. Mine are chewy in the center.

Basic recipe ingredients:

-2 Ripe bananas

-2 packets instant oatmeal

-2tbsp PB2

-1/4 cup raisins (or chocolate chips, or nuts, whatever)

Instructions:

-Smash bananas with fork.

-Mix all ingredients.

-Add dollops to a lined or well-greased pan. You’ll want to form the cookies because they won’t flatten/move as they bake, like traditional cookies.

-Bake at 350 for 12 – 20 minutes, or until tops are golden.

NOTES

You can omit the PB2 and replace it with another packet of oatmeal.

I always add 1tsp vanilla. Depending on the type of instant oats, I’ll add cinnamon and nutmeg.

You can really do anything with these, as long as you make sure the batter isn’t super runny.

I make these but as balls instead. More variability on how many/much you want to eat. My recipe has regular oatmeal and no PB. I should try PB but already love the versatility of changing raisins for chocolate chips or even cranberries!!

Oh man! I made the same thing today…granted I splurged a bit…added milled flax, chia seeds, cinnamon, and a small bit of maple syrup. So good though!!!

How much oats if you had to measure?