Craving a delicious and wholesome start to your day? These Coconut Banana Oat Breakfast Cookies are your answer. They’re quick to whip up, packed with good-for-you ingredients, and make a perfect grab-and-go option for healthy banana oat baked goods.
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for sweetness and binding. Use very ripe, spotty bananas for the best flavor.
- Rolled Oats: The base for these hearty cookies. Quick oats can be used in a pinch, but rolled oats offer better texture.
- Shredded Coconut: Adds a tropical flavor and chewiness. Unsweetened is best.
- Maple Syrup: Natural sweetener. Honey or agave nectar also work.
- Cinnamon: Adds warmth.
Ingredients:
- 2 very ripe medium bananas, mashed
- 1 ½ cups rolled oats
- ½ cup unsweetened shredded coconut
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 12 cookies
- Tools Needed: Large mixing bowl, baking sheet, parchment paper
Step-by-Step Instructions:
1. Prepare Your Workspace
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. This simple step makes cleanup much easier.
2. Mash the Bananas
In a large bowl, thoroughly mash the ripe bananas with a fork until smooth. The riper the bananas, the sweeter and easier they are to mash.
3. Combine Wet Ingredients
Add the maple syrup, vanilla extract, cinnamon, and salt to the mashed bananas. Stir well until all the wet ingredients are fully combined. This creates a flavorful base for your healthy banana oat baked goods.
4. Add Dry Ingredients
Stir in the rolled oats and shredded coconut. Mix until everything is just combined and no dry spots remain. Avoid overmixing; gentle folding is best.
5. Form the Cookies
Scoop about two tablespoons of the mixture for each cookie. Drop onto the prepared baking sheet and gently flatten them with the back of a spoon. They won’t spread much while baking.
6. Bake Until Golden
Bake for 15-18 minutes, or until the edges are lightly golden brown and the cookies are set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Variation Ideas:
- Add a handful of mini chocolate chips for an extra treat.
- Stir in chopped nuts like walnuts or pecans for crunch.
- Include a tablespoon of chia seeds or ground flaxseed for added nutrients.
- Swap cinnamon for pumpkin pie spice for a seasonal twist.
Storage Instructions:
Store your Coconut Banana Oat Breakfast Cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze them for up to 3 months; thaw overnight in the refrigerator or briefly microwave.
Frequently Asked Questions (FAQ):
Q: Can I use instant oats instead of rolled oats?
A: Rolled oats provide a chewier texture. Instant oats can be used, but the cookies might be softer and less chewy.
Q: Are these cookies gluten-free?
A: Yes, if you use certified gluten-free rolled oats, these cookies are naturally gluten-free.
Q: How ripe should the bananas be?
A: The riper, the better! Look for bananas with plenty of brown spots, as they are sweeter and easier to mash.
Q: Can I make these ahead of time?
A: Absolutely! They are perfect for meal prepping and can be stored for several days.
Q: Why are my cookies falling apart?
A: Ensure your bananas are very ripe, as they act as a key binder. Also, don’t overbake, which can make them dry and crumbly.
Q: Can I reduce the amount of maple syrup?
A: Yes, you can slightly reduce the maple syrup, especially if your bananas are very ripe. Taste the mixture before baking and adjust.
