Do you like peanut butter?  Do you like bananas? Do you like oatmeal?  If you answered “yes” to all three, why not combine them into a fabulous breakfast cookie?  No more excuses for skipping breakfast. Easy to make and so easy to enjoy, these 3-ingredient breakfast cookies will become your go-to breakfast time and time again on busy mornings.

The best thing about this recipe is the simplicity and absence of certain ingredients – no added sugar, no salt, and no flour.  Just basic ingredients most of us have on hand already so there’s no rushing out the door headed for the grocery store.

Another perfect bonus of this recipe is it can be made on a Sunday afternoon or evening in preparation for the coming week.  Once the cookies are cooled, store the cookies in a sealed container and then grab one (or two) the next morning and you’re out the door.  And for those of you with kids at home, wait ‘till you see their faces when you say, “Let’s have cookies for breakfast!”  Have them with a glass of milk and you’ve created quite an all-natural healthy breakfast rich in protein, calcium, fiber, and potassium. They also make a fantastic mid-afternoon or after school snack.

In my picture, you probably already noticed I didn’t stick to just “3” ingredients.  I wanted to see what this cookie tasted like with dried cherries so I added them in – it was just enough to satisfy my sweet tooth!

3-Ingredient Peanut Butter Banana Breakfast Cookie – Makes 10-12 small cookies or 5-6 large cookies

Nutrition per serving: Calories – 145 (small); Carbohydrates – 20 grams; Protein – 3 grams; Fat – 2 grams; Cholesterol – 0 milligrams; Sodium – 50 milligrams; and Fiber – 3 grams

Ingredients:

2 very ripe bananas

1 ¼ cups old-fashioned oats

¼ cup natural peanut butter, crunchy or creamy

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Lightly spray baking sheet with oil.
  2. Mash bananas in a bowl.
  3. Add the oats and peanut and mix.
  4. Roll into a ball, and then flatten cookies and place on the prepared baking sheet.
  5. Bake for about 12 minutes or until the cookies are golden brown.

Additional add-ins: Chocolate chips, raisins, dried cherries or cranberries, chopped walnuts, cinnamon, coconut, whatever sounds good to you!

These cookies also freeze well so make a large batch to last even longer. 

Categories: Recipes

Cheryl Mussatto

Cheryl Mussatto, MS, RD, LD, is a registered dietitian with a master’s degree in Dietetics and Nutrition from the University of Kansas and a bachelor’s degree in Dietetics and Institutional Management from Kansas State University. She is a clinical dietitian for Cotton O’Neil Clinics in Topeka and Osage City, an adjunct professor for Allen Community College, Burlingame, Ks where she teaches Basic Nutrition, and is a blog contributor for Dr. David Samadi and nutroutine.com, an online market place connecting nutrition experts with customers worldwide. She can be contacted here.

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