Three things go in the bowl: 1 cup of oats, 2 ripe bananas and whatever mix-in you feel like. That is the whole recipe.
You mash, stir, scoop and bake at 350F for 12 minutes. The cookies come out soft and a little chewy, closer to a baked oat bite than a crisp cookie.
They are best on the day you make them, but they hold up fine for a couple of days in the fridge. Good for a school run, a desk drawer or a hand out the door.
Step-by-Step Instructions
1. Heat the oven
Set the oven to 350F (180C). Put a sheet of parchment on a baking tray.
2. Mash oats and banana
Put the oats and bananas in a large bowl. Mash the banana with a fork and stir everything together until no dry oats are left at the bottom.
3. Add your mix-in
Stir in your chosen mix-in until it is spread evenly through the dough.
4. Scoop and bake
Spoon the dough onto the tray in 8 mounds and flatten each one slightly. Bake for 12 minutes.
5. Cool before eating
Take the tray out and leave the cookies for 5 minutes before moving them. They are soft straight from the oven and set as they cool.
Variations
Chocolate chip and peanut butter
stir 1/2 cup chocolate chips into the dough, then dot 2 tablespoons of peanut butter through it in small blobs before baking.
Coconut almond
use 1/4 cup shredded coconut and 1/4 cup sliced almonds for a crunchier cookie.
Crushed cookie version
fold in 1/2 cup crushed chocolate sandwich cookies for a dessert-leaning breakfast cookie.
How to Store 3-Ingredient Breakfast Cookies
Refrigerator
Keep them in a sealed container in the fridge for up to 4 days. They soften as they sit, so a sheet of parchment between layers helps.
Freezer
Freeze the baked cookies in a single layer, then bag them for up to 2 months. Thaw at room temperature for about an hour.
Reheating
A quick 2 to 3 minutes in a 300F oven brings back the soft texture. The microwave works too, but only for 15 to 20 seconds or they go rubbery.
Frequently Asked Questions
Q: Why did my cookies fall apart?
Usually the banana was too small or too underripe, so there was not enough moisture to hold the oats together. Add half a mashed banana or a tablespoon of peanut butter next time, and press the scoops firmly.
Q: Can I use quick oats instead of rolled oats?
Yes, but the cookies come out softer and spread a little more. Rolled oats give you the chewier bite most people expect from this recipe.
Q: Are these cookies sweet?
Only as sweet as your bananas and your mix-in make them. There is no added sugar in the dough, so a ripe banana matters. Chocolate chips or crushed cookies push them sweeter.
Q: How do I know when they are done?
Look at the edges. They should look dry and set while the middle still gives slightly when you press it. Twelve minutes at 350F is the baseline, and thicker scoops may need a minute or two more.
Q: Can I make the dough ahead?
You can mix it and keep it covered in the fridge overnight. It gets a bit wetter, so stir in a spoonful of oats before scooping.
3-Ingredient Breakfast Cookies With Oats and Banana
Banana, oats and one mix-in are all you need for these soft breakfast cookies. Eight cookies, twelve minutes in the oven, no flour and no added sugar.
Ingredients
Instructions
- 1Heat the oven — Set the oven to 350F (180C). Put a sheet of parchment on a baking tray.
- 2Mash oats and banana — Put the oats and bananas in a large bowl. Mash the banana with a fork and stir everything together until no dry oats are left at the bottom.
- 3Add your mix-in — Stir in your chosen mix-in until it is spread evenly through the dough.
- 4Scoop and bake — Spoon the dough onto the tray in 8 mounds and flatten each one slightly. Bake for 12 minutes.
- 5Cool before eating — Take the tray out and leave the cookies for 5 minutes before moving them. They are soft straight from the oven and set as they cool.
Questions or cooking notes?
Ask about an ingredient or share a tip that could help someone else.