Disclaimer: these do not look very appetizing. But they are good!
These oatmeal banana bites (my variation of the two ingredient cookies you may have heard about) are awesome to have on-hand for a quick breakfast when you otherwise have a hungry and cranky 9-month old hollering at you for his own breakfast.
Not that I’d know anything about that.
For the first 7 months of Graham’s life, like the diligent breastfeeding mom I was/am, I had oatmeal for breakfast just about every single day to help keep my supply up. And while quick oats are, indeed, quick to make, there are still certain “quick” tasks that become difficult to master with one hand while you have a squirmy baby on the other hip who will not let you put him down without a meltdown. All of a sudden, measuring half a cup of oats, adding a cup of water, opening the microwave, closing the microwave, setting the time on the microwave and pressing start, opening the microwave again, carrying a steaming hot bowl of oatmeal over to the counter, mixing brown sugar and cinnamon in, and slicing up a banana to put on top starts to feel like a near impossible task. Somedays it was and I just shoved a brownie into my mouth and called it breakfast.
Then I discovered the two ingredient cookies. Now, let me be clear: baking does not magically turn a combination of bananas and oatmeal into gooey chocolate chip cookies. When Googling for the recipe one day on my phone when I didn’t have the original link on-hand, I came across a few disgruntled bloggers who were upset that these just tasted like bananas and oatmeal, not the cookies they were promised! Well… they are bananas and oatmeal. And they are in cookie form. That does not make them sugary treats. I would not serve these as dessert at a dinner party in lieu of chocolate chip cookies!
Glad we got that out of the way.
The main ingredients are:
• two large ripe bananas
• one cup of quick oats
Put them in a bowl, mash them together, add anything else you’d like, place balls of them onto a greased cookie sheet (I grease aluminum foil on a cookie sheet, so there is literally no clean up aside from washing your bowl and throwing out the foil), and bake at 350 degrees for 15 minutes.
Since I typically add brown sugar and cinnamon to my oatmeal, I did the same with this recipe: just eyeballed it based on two servings of oatmeal, and mixed in. If the two bananas I’m using are on the smaller side, I’ll add in a third to the mix.
I have been throwing these together one or two nights a week after Graham goes to bed, and it has made my mornings run so much more smoothly when Graham needs my attention. I just grab five or six of them and eat while I’m in the middle of entertaining him or getting his breakfast together. In general, preparing anything for our day the night before means I’m less crazed no matter what the day holds (lately: teething fussiness — yuck).
The best part is that they’re literally the same exact thing as eating my bowl of oatmeal for breakfast (minus the water, of course). And, since I’ve been known to be a snacker, grabbing a few more throughout the day while I’m grazing in the kitchen feels like a treat since they’re in cookie form, except they’re a generally healthy snack. At least, healthier than the Girl Scout Cookies I stockpile each year or going around the corner to help myself to some self-serve froyo.
What’s your best time-saving breakfast tip?