Healthy Two Ingredient Breakfast Cookies

These wholesome breakfast cookies come together with just two ingredients and have rescued many a chaotic morning in my house. When I have overripe bananas and an almost empty box of quick oats, I know something snack worthy is coming. My kids request these for breakfast and their lunchboxes. No eggs, flour, or dairy needed, just pure, portable simplicity.

I first whipped these up before a school run when the cereal was gone and the kids were cranky. Now I keep a stash in our freezer for easy breakfasts and midday energy fixes.

Ingredients

• Bananas: pick ripe bananas with plenty of brown spots These will be the sweetest and give the cookies a soft texture
• Quick oats: opt for quick cooking oats rather than rolled oats They blend more easily with the banana and give a classic oatmeal cookie vibe
• Optional add-ins: chocolate chips for a sweet touch peanut butter or nut butter for richness honey for more chew cinnamon for warmth Choose high quality mix-ins with minimal ingredients

Instructions

Mash the Bananas:

Use a large bowl and a sturdy fork to mash the peeled bananas until very smooth You want as few lumps as possible for even mixing

Combine with Oats:

Stir the quick oats into the mashed banana Use a rubber spatula to fold until the mixture is thick and evenly coated with no dry patches

Add Your Favorites:

Mix in chocolate chips or any extras now If using nut butter swirl it in gently so it streaks the dough

Shape the Cookies:

Scoop tablespoon sized mounds onto a lined baking sheet Shape with slightly wet fingertips or the back of a spoon Flatten them into rounds They will not spread as they bake so their pre baked shape is the final look

Bake:

Bake at 350 degrees Fahrenheit 175 degrees Celsius for about 12 to 15 minutes The cookies should feel set and dry to the touch but not hard Allow to cool on the tray a few minutes before moving to a rack

Enjoy:

Eat warm for a gooey center or cooled for portable snacks They pair perfectly with coffee milk or tea

My favorite twist is folding in dark chocolate chips they melt into little pockets in every bite Sometimes my daughter and I add a pinch of cinnamon and make mini cookies together on Sunday afternoons

Storage Tips

Keep leftover cookies in an airtight container at room temperature for two days or refrigerate up to a week They stay moist but firm Airtight storage is key to maintaining freshness For even longer storage pop them in the freezer on a tray until firm then transfer to a bag They make a great emergency snack

Ingredient Substitutions

Swap quick oats with rolled oats for a chewier texture but pulse them in a blender first for best results If you are out of bananas try pureed applesauce or mashed sweet potato for a new twist Nut allergies No problem Omit the butters and use seeds like sunflower or pumpkin

Serving Suggestions

Serve alongside a smoothie bowl for extra nutrition These cookies also pair well with Greek yogurt or a drizzle of honey Kids love them as a lunchbox treat or dunked in hot cocoa For a brunch platter arrange them with berries and a little whipped cream

Cultural Notes

Banana oat cookies have soared in popularity because they tap into nostalgic porridge and oatmeal flavors with modern simplicity Across many cultures oats and bananas are breakfast staples Now combined they offer a universal comfort food perfect for busy lives

Seasonal Adaptations

In summer add fresh blueberries Before fall try a dash of pumpkin spice For the holidays mix in crushed pecans or cranberries You can swap the bananas for mashed roasted pear or applesauce in winter months Dried coconut or diced dried apricot are excellent for chewy variety

Success Stories

After sharing these with my neighbor she started making double batches for her kids every week Another friend took them hiking and calls them energy cookies Kids at bake sales cannot tell that these cookies are healthy They disappear fast

Freezer Meal Conversion

To freeze shape uncooked cookies and place on a tray until solid Transfer to a bag and keep in the freezer for up to three months Bake straight from frozen adding a minute or two to the bake time You can also freeze baked cookies and rewarm individually in the microwave

No surprise these cookies are a staple in my kitchen and a real crowd pleaser for friends and family alike. Bake a batch and taste for yourself just how easy and tasty healthy mornings can be.

FAQs About This Recipe

→ What are the main ingredients?

Bananas and quick oats are the base, providing simple natural sweetness and a hearty texture.

→ Can I add other mix-ins?

Yes, customize with chocolate chips, nut butter, cinnamon, or honey for extra flavor and texture.

→ Do these cookies spread while baking?

No, shape them before baking as they don’t spread. Flatten with a spoon and form rounds on your baking tray.

→ How should I store them?

Let them cool, then store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Are they suitable for meal prep?

Absolutely! They're easy to batch, perfect for grab-and-go mornings or packed lunches during the week.

→ Can I make them gluten-free?

Yes, use certified gluten-free oats to keep these breakfast cookies gluten-free.