Easy Breakfast Cookie


2 Medium Ripe Bananas
1 Cup of Oatmeal (feel free to use Gluten Free oats!)
1 Scoop of protein powder (I use Perfect Fit Protein or Vanilla Sun Warrior)


Mash your peeled bananas in a bowl with a fork. Be sure to mash well! Add in a scoop of protein powder and mix again. Depending on how ripe your bananas are, you may need to add a few drops of unsweetened almond milk to make your dough the right consistency. Lastly, mix in the oats.
Spray your cookie sheet with non-stick cooking spray. Use a spoon to drop the dough on your cookie sheet and lightly press down to flatten. This helps it bake more evenly.
Bake at 350° for 15-20 minutes or until golden brown! If they seem a little doughy still, just pop them in a bit longer.
Don’t be scared of getting creative with the recipe! Make them as is, or add one of your favorite additions. The ones pictured have pumpkin pie spice, cinnamon and agave nectar added.
For an extra treat, spoon a dollop of nonfat, plain Greek yogurt on top of a warm cookie. Delicious!


These are perfect for on-the-go breakfasts or afternoon snacks (M1, M2, or M4 if you participate in the TIU Nutrition Plan). I have seen variations of this recipe many places online, but the ratios in this recipe tend to fit my tastes and what I have on hand better than others. Feel free to double or triple the recipe if you’re making them for your family or for you and your roommate like I do. Spread the wealth!

What I love about this “cookie” is how versatile it is. You can add almost anything you can think of. I’ve added chopped nuts, dried fruit, carob chips or dark chocolate chips, trail mix, pumpkin puree, etc. They are perfect for college students, busy career gals/guys or school lunches for your kids!


12 cookies


Tuesday, October 29, 2013 - 8:42am


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