I love bananas. I always try to keep a few on hand for my breakfast favorite, kale smoothies. If I wait a bit too long and they get overripe, I just use them for banana bread… Or freeze them for future banana bread! 😉 Here’s another recipe with a difficulty level similar to the NY Times’ Monday crossword – simple enough to finish with limited brainpower, while still giving a satisfying feeling of accomplishment.
With only two main ingredients, bananas and oatmeal, and no added sugars, this recipe may make it onto your regular rotation!
The recipes I found online all used quick oats, which are oats that are pressed thin during processing. I only had rolled oats on hand so I pulsed them a little in my blender (on “food chop” mode) to break down the oats and also allow better absorption of the banana liquids, making them a little more like quick oats. I didn’t uniformly blend them, in order to keep a little bit of bite and textural interest. This technique worked perfectly. I think if you use rolled oats the resulting dough will be a bit stiffer, so I slightly reduced the amount of oats (the original recipe and many others online called for a full cup of quick oats).
As with most cookies you can alter the add-ins to suit your taste and diet. The cookies won’t spread out much while baking like normal cookies (due to the lack of oil/butter and the bulkier rolled oats substitution), so shape them while raw roughly the way you’d like to eat them. In addition, they will stick to the pan if you don’t grease it or use parchment paper!
The cookies themselves turned out soft and chewy – and tasted strongly of banana. They don’t brown much on the outside but are great for a little, healthy treat, like an energy ball. I grabbed two this morning as a pre-run snack and they were just perfect!
I’m happy to add this to my go-to list of recipes for overripe bananas! An easy, fast, kid-friendly recipe. Enjoy!
Simple, Healthy, Banana Oatmeal Cookies
Makes 16 cookies
Via The Burlap Bag
- 2 ripe, medium bananas (mine were very ripe – almost fully black on the outside)
- generous 3/4 cup oats (quick oats or broken down rolled oats) with an additional 1/4 cup on hand depending on the size of the bananas
Add-ins – you can be creative with whatever you have on hand. This is what I used:
- 1/2 teaspoon cinnamon
- 1/4 cup chopped pecans
- 1/3 cup chocolate chips
- Preheat oven to 350°F. In a medium-sized bowl, mash the two bananas together.
- Add in oats, stirring to incorporate. Add more oats if necessary, making sure to leave enough stickiness in the dough for your add-ins.
- Stir in add-ins.
- Form balls with the dough, roughly a tablespoon each. Place on a baking sheet covered with parchment paper. Flatten slightly if desired.
- Bake for fifteen minutes!