Favorite Breakfast #4: Banana Oatmeal Breakfast "Cookies"

Since my first three posts on my breakfast favorites (here, here, and here) were so popular, I wanted to share these amazing breakfast "cookies" that I've been making for the past couple of years.  Since I already had a portable savory recipe, I searched around for something sweet that I could take with me on the go.

I had a few requirements for these, since I like to start my day off as healthy as possible!  Now what happens by dinnertime is a different story...  Anyways, that meant as little added sugar as possible and little to no butter/oil.  I found this awesomely easy recipe which had absolutely no sugar or butter, that I'm going to share with you now!  It's seriously so good that now it's my go-to recipe for when I have overripe bananas.  Sorry banana bread!

Banana Oatmeal Breakfast "Cookies"
From the Pantry Chef

Ingredients

• 3 very ripe bananas
• 2 cups oats
• 1/2 – 1 cup dried fruit, chopped (I like a combination raisins and cranberries, but you can use anything that strikes your fancy!)
• 1/3 cup coconut oil (or vegetable oil)
• 1 tsp. cinnamon
• 1 tsp. vanilla
• 1/2 cup nuts, chopped (optional)

Directions

1. In a medium bowl, mash bananas with a fork until smooth.

2. Stir in remaining ingredients.

3. Let mixture sit on the counter for 15 minutes.

4. On a parchment paper lined baking sheet, shape the mixture into your desired shape.  I like a fat cookie, but you can make them into bars or thinner cookies.  They retain their shape, so don't worry about flattening in the oven.  :)

5. Bake for 20 minutes at 350°.

Enjoy!

These smell amazing when they're baking, and it's so hard to not eat them on the spot!  Usually I'll make a couple of batches and freeze half.  They taste pretty fresh once you warm them up and toast it a bit.

Now, I actually don't mind when I'm short on time in the morning because I can just pack one (or two) of these along with me.  Dee-lish!

What's your favorite grab and go snack?