I’ve been looking for a healthy and filling breakfast for a while. Something that’s not loaded with sodium, carbs, and chemicals.
1 cup oats
Bake at 350 F for 15-20 minutes
(15 minutes for a softer cookie, 20 minutes for a crispier edge)
This is titled “TWO” ingredient cookies because the base of it is really just two ingredients: banana and oatmeal. But you can twist this up however you like!
Here is some info based on my own trials with this:
~ These are very bland without any salt. Not terrible though. I would recommend either a pinch of salt or at least some kind of sweetener (raw sugar, for example).
~ Add fruit! Either in the mix or on top after they are cooked. The original recipe showed fresh cranberries. There were none available at the store so I used dry ones. They added a nice tarty-sweetness and some chew.
~ Smash the banana first! It’s much less messier this way. I use a potato masher to smoosh up the banana before adding the oats.
~ I personally use a mix of steel cut oats and old fashioned oats for texture. 1/2 a cup of each.
~ The bigger you make the cookies, the easier they will fall apart. Unless you are using a small banana, try to make at least 3 cookies. I’ve found that they hold together nicely.