“Two” Ingredient Cookies

I’ve been looking for a healthy and filling breakfast for a while. Something that’s not loaded with sodium, carbs, and chemicals.

After seeing Bubz’s Instagram photo of her cookie, I headed over to where she got the idea. I was instantly hooked! A great way to use those bananas that are a bit too brown for straight up eating.

1 banana
1 cup oats

Bake at 350 F for 15-20 minutes
(15 minutes for a softer cookie, 20 minutes for a crispier edge)

That’s it!

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.

Quick Vegetarian Bento

Quick Vegetarian Bento

Make this vegan by avoiding the dairy products (use pimento or garlic stuffed olives and omit the Babybel cheese). This is a pretty boring bento compared to what is out there, but I’m feeling under the weather lately and just don’t feel like doing anything mega fancy or cook anything.

Seaweed salad, feta stuffed olives, celery stuffed peppers, carrots, cheese, cucumber salad, marinated beets.

Seaweed salad: Picked this up from the sushi section at the local grocery store. Starting to see it more and more lately. The Asian market has this as well. It’s a very tasty, healthy, quick, and easy addition to any bento. This is sitting in a cupcake liner that has a foil outer layer.

Feta stuffed olives: You should be familiar with these by now. I am actually starting to get tired of them. Going to try another flavor once this jar is finished.

Celery stuffed peppers: These are mini sweet bell peppers that come in a bag. I was getting a bit bored of eating just the pepper so decided to stuff them. It’s pretty yummy! Normally I would stuff these peppers with cream cheese but wanted to be slightly healthy here.

Carrots: These are organic baby carrots straight from a bag. Quick and easy for any bento.

Babybel cheese: This is the light variety. It comes in many flavors. I wish they weren’t expensive (compared to the rest of this bento). But they are a quick grab and you can even cut the outer wax layer into fun shapes.

Cucumber salad: Sprinkle salt on sliced cucumber (this is a small, pickling cucumber) and let sit for about 10 minutes. I usually do this step first then make the bento. This draws out the moisture from the cucumber giving it a softer texture. Then I rinse them (to remove the saltiness) and drizzle some vinegar. Then it’s stopped with scallions and black sesame seeds. You can use regular sesame seeds, but I like the color contrast.

Marinated beets: These are addicting! Recently found these in the produce section of the grocery store. It’s called Love Beets and comes in a few flavors. I honestly do not remember the price, but it wasn’t awful. Beets are super tasty and healthy but I HATE having to cook and clean them. Very messy. With this, I just open the container, stick a knife in to cut them in half, then use a toothpick to take them out and place into bento box. No touching involved! These WILL stain everything it touches so just use a utensil to eat them. But oh my goodness they are very delicious!