Description
No-bake, energy-dense breakfast cookies made with oats, ripe bananas, and dried fruit. These chewy, portable bites are easy to customize and perfect for busy mornings or lunchboxes, with a wholesome, kid-approved flavor profile.
Ingredients
Old-fashioned rolled oats, 2 cups
2 ripe bananas, 1
Maple syrup, 1/4 to 1/3 cup
Vanilla extract, 1 tsp
Cinnamon, 1 tsp
Salt, 1/2 tsp
Pecans or walnuts, 1/2 cup
Flax egg, 1 (1 tbsp flaxseed + 3 tbsp hot water)
Dried fruit (cranberries, raisins, or chopped dates), 1/3 cup
Instructions
Preheat oven to 350°F (175°C)
Mash bananas in a large bowl until smooth
Add maple syrup, vanilla, cinnamon, and salt; mix well
Stir in flax egg until combined
Fold in oats, nuts, and dried fruit until evenly distributed
Press mixture into a parchment-lined 8×8-inch baking dish
Bake for 15-18 minutes until golden around the edges
Cool completely, then cut into 12 squares or bite-sized pieces
Notes
Use gluten-free oats for a naturally gluten-free version
Swap banana for 1/2 cup nut/seed butter
Store in an airtight container at room temperature for up to 5 days
Cookies firm as they cool, so let them rest fully before cutting
- Prep Time: 10
- Cook Time: 18
- Category: BAKING
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg