Healthy Breakfast Two Ingredients

If you have ever scrambled for a wholesome breakfast between school runs and early meetings these two ingredient breakfast cookies are the answer to your prayers They became an absolute staple in my kitchen because I needed something grabandgo quick and easy that also felt like a treat My family loves them for busy mornings and snacktime and now I cannot imagine a week without baking a fresh batch

I first made these cookies on a hectic Monday when I had ripe bananas and half a bag of oats staring at me Since then they have saved me countless times when I needed a quick breakfast for my kids as we fly out the door

Ingredients

• Ripe bananas: create the base sweetness and help bind the dough Choose bananas with brown spots for the best flavor
• Quick oats: these break down just enough for chewy cookies but hold everything together Make sure they are fresh for the best results
• Optional addins: mini chocolate chips for a treat peanut or almond butter for creaminess cinnamon for warmth or a spoonful of honey for extra moisture

Instructions

Mash the Bananas:

Use a fork or potato masher to break down the ripe bananas in a large mixing bowl until they look creamy and no big chunks remain Smooth mashed bananas help the cookies stick together

Mix in the Oats:

Add your quick oats to the mashed bananas and stir until the mixture looks uniform and the oats are fully coated If you want to add spices or nut butter do it now Mix well so every bite has even flavor

Fold in Addins:

If using chocolate chips dried fruit nut butter or spices gently fold them in with a spatula Try not to overmix to keep the dough tender

Shape the Cookies:

Line a cookie sheet with baking paper Scoop heaping tablespoons of dough onto the tray The cookies will NOT spread so use the back of a spoon or wet fingers to flatten each scoop and shape into round cookies

Bake:

Preheat your oven to three hundred and fifty degrees Fahrenheit Bake for twelve to fifteen minutes until the cookies look set and lightly golden on the bottom The tops will stay a bit soft while warm

Cool and Serve:

Remove cookies from the oven and let them sit on the tray for five minutes before moving to a wire rack They will firm up as they cool Enjoy warm or at room temperature

I cannot get enough of the combination of creamy ripe banana and soft chewy oats My kids love when I press a few chocolate chips into the tops before baking and they always disappear first from the snack jar

Storage Tips

Keep these cookies in an airtight container at room temperature for three days If you want to extend freshness pop them in the fridge for up to a week These freeze beautifully as well just layer between parchment and store in a ziptop bag for quick defrosting

Ingredient Substitutions

Use certified glutenfree oats if needed Rolled oats will work but the texture will be chunkier Nut butters like almond peanut or even sunflower seed add richness and help with binding For more flavor try stirring in a dash of vanilla extract or pumpkin spice

Serving Suggestions

Dunk them in warm coffee or tea for a cozy breakfast Stack them up with yogurt and berries as a breakfast parfait Press raisins cranberries or coconut flakes into the tops before baking for a fancier twist Sometimes I pack them in school lunches as a treat

Cultural Context

These cookies tap into the global love for porridge bars and breakfast biscuits They turn simple ingredients into a nourishing comfort food with minimal fuss They are a modern twist on using overripe fruit to avoid waste and maximize flavor

Seasonal Adaptations

In fall add pumpkin pie spice or shredded apple In summer stir in blueberries or chopped strawberries In winter try a pinch of ginger or some chopped nuts for a more holiday feel Add cocoa powder for double chocolate Top with sliced almonds for crunch Mix in shredded coconut for texture

Success Stories

These cookies have been a lifesaver during chaotic mornings and road trips I have shared the recipe with friends who now keep a stash in their freezer for emergency snacks My kids get so excited helping mash the bananas and sneak tastes of dough along the way

Freezer Meal Conversion

Freeze cooled cookies on a baking sheet until solid then store in a bag or container Label with the date and they will keep for two to three months Thaw at room temperature or warm in the toaster oven for a freshbaked feel

These cookies are the ultimate blend of convenience and comfort Bake a batch and enjoy soft wholesome treats all week long

Common Recipe Questions

→ What are the two main ingredients?

The base uses only ripe bananas and quick oats for naturally sweet, hearty results.

→ Can I add extra flavors?

Yes, add chocolate chips, nut butter, cinnamon, or honey for more taste and variety.

→ Do I need to use flour or eggs?

No, these cookies come together without flour, eggs, oil, or dairy—perfect for special diets.

→ Are these suitable for meal prep?

Absolutely! Make ahead and enjoy throughout the week as a quick breakfast or snack.

→ How do I shape and bake them?

Shape with your hands or a spoon; they won't spread in the oven, so flatten to your desired style.