Breakfast is often heralded as the most important meal of the day, and finding the perfect recipe that balances convenience, nutrition, and taste can be a challenge. One of my favorite go-to recipes for busy mornings is the 3 Ingredient Oatmeal Breakfast Cookies. This recipe has a special place in my heart, as it was a staple during family road trips when I was a child. My mom would whip up a batch of these delicious cookies the night before our trip, and we’d enjoy them as a nutritious snack on the road.
These cookies are incredibly simple to make and require only three main ingredients: gluten-free rolled oats, peanut butter, and overripe bananas. The optional addition of chocolate chips provides a delightful touch of sweetness, making these cookies a treat that both kids and adults can enjoy. I remember sitting in the backseat of our car, watching the scenery change, with a cookie in hand and a smile on my face. These cookies not only kept us full but also provided a sense of comfort and nostalgia.
What I love most about this recipe is its versatility. While the base ingredients remain the same, there are countless ways to tweak it to suit your preferences or dietary needs. For instance, you can substitute almond butter or sunflower seed butter for peanut butter if you have nut allergies. Adding a handful of dried fruits like cranberries or raisins can introduce a new layer of flavor and texture. If you’re a fan of spices, a dash of cinnamon or nutmeg can transform the cookies into a cozy, autumn-inspired treat.
In terms of preparation, these cookies couldn’t be easier. Simply mix the ingredients, shape the dough into balls, flatten them on a baking sheet, and bake. Within minutes, you’ll have a batch of warm, golden cookies ready to enjoy. They’re perfect for meal prep, as they store well and can be easily packed for a quick breakfast or snack on the go.
Whether you’re looking for a healthy breakfast option or a snack to fuel your day, the 3 Ingredient Oatmeal Breakfast Cookies are a fantastic choice. They embody the simplicity and goodness of homemade food, reminding me of cherished family memories and the joy of sharing delicious treats with loved ones. Give this recipe a try, and I hope it brings as much happiness to your home as it has to mine.
Making Oatmeal Breakfast Cookies
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Ingredients
- 2 cups rolled oats (gluten-free)
- 1/4 cup optional chocolate chips
- 1/2 cup peanut butter
- 3 large bananas, mashed and overripe
Directions
- Heat your oven to 350°F and prepare a baking sheet with parchment paper.
- Combine all ingredients in a large mixing bowl until fully mixed. If you want to add chocolate chips, do it now.
- With slightly dampened hands, form the mixture into 8 balls. Place them on the baking sheet and press each one into a cookie shape.
- Bake for 10-12 minutes or until the edges start to turn a golden color.
- Remove the cookies from the oven and let them cool on the baking sheet for approximately 10 minutes. Then, transfer them to a wire rack to cool completely.
Storing Suggestions:
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.
FAQs:
Can I use quick oats instead of rolled oats for these cookies?
Yes, you can use quick oats instead of rolled oats, but the texture might be slightly different. Quick oats are more processed and finer, which could make the cookies less chewy.
What can I substitute for peanut butter if I have a nut allergy?
If you have a nut allergy, you can substitute the peanut butter with sunflower seed butter or soy nut butter. Both alternatives should work well in this recipe.
How ripe should the bananas be for this recipe?
The bananas should be very ripe, with plenty of brown spots on the peel. The riper the bananas, the sweeter and more flavorful your cookies will be.
Can I add other mix-ins to these cookies?
Absolutely! You can add raisins, dried cranberries, chopped nuts, or seeds to the batter. Just be mindful of the total quantity of mix-ins to avoid altering the consistency too much.
Are these cookies suitable for a vegan diet?
Yes, these cookies are vegan as long as you use vegan chocolate chips or omit them entirely. The base recipe itself contains no animal products.
How can I make these cookies sweeter if my bananas aren’t sweet enough?
If your bananas aren’t very sweet, you can add a tablespoon or two of maple syrup, honey (if not vegan), or agave nectar to the batter to increase sweetness.
3 Ingredient Oatmeal Breakfast Cookies
Ingredients
- 2 cups gluten-free rolled oats
- 1/4 cup chocolate chips optional
- 1/2 cup peanut butter
- 3 large overripe bananas mashed
Instructions
- Preheat your oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, mix all the ingredients together until well combined. If you're adding chocolate chips, stir them in now.
- Dampen your hands slightly and shape the mixture into 8 balls. Place them on the lined baking sheet and gently press each one into a cookie shape.
- Bake for 10-12 minutes, until the edges start to turn golden.
- Take them out of the oven and let them cool on the baking sheet for about 10 minutes. After that, transfer them to a wire rack to cool completely.
