These Peanut Butter Banana Breakfast Cookies are a fantastic way to kickstart your day, offering a delicious and convenient option for Healthy Breakfast Meal Prep. You’ll love how easy they are to make, providing a wholesome treat that’s perfect for busy mornings or a quick snack.
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for sweetness and binding. Use very ripe, spotty ones for best flavor.
- Rolled Oats: The base of your cookies. Quick oats can work but might change the texture slightly.
- Peanut Butter: Adds richness and protein. Almond butter or cashew butter are great alternatives.
- Maple Syrup: Natural sweetener. Honey or agave nectar can be used instead.
- Chocolate Chips: Optional, but highly recommended for a touch of indulgence.
Ingredients:
- 2 large ripe bananas, mashed
- 1 cup rolled oats
- 1/2 cup natural peanut butter
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 cup chocolate chips (optional)
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 12 cookies
- Calories per Serving: Approximately 120 calories
- Tools Needed: Mixing bowl, baking sheet, parchment paper
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. This prepares you for easy baking.
2. Mash the Bananas
In a large bowl, thoroughly mash your ripe bananas with a fork until mostly smooth. This forms the wet base for your cookies, ensuring a naturally sweet foundation.
3. Combine Wet Ingredients
Add the peanut butter, maple syrup, and vanilla extract to the mashed bananas. Stir everything together until it’s well combined and smooth. This creates a cohesive mixture for your breakfast cookies.
4. Add Dry Ingredients
Stir in the rolled oats and optional ground cinnamon until just combined. If using, fold in the chocolate chips last. Be careful not to overmix, as this can affect the texture.
5. Form the Cookies
Drop rounded tablespoons of the mixture onto your prepared baking sheet. Gently flatten each cookie slightly with the back of a spoon. You should get about 12 cookies.
6. Bake Your Cookies
Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This allows them to firm up.
Variation Ideas:
- Nutty Boost: Add a tablespoon of chia seeds or flax seeds for extra fiber.
- Fruity Twist: Incorporate dried cranberries or chopped raisins for different flavors.
- Spice It Up: A pinch of nutmeg or a dash of pumpkin pie spice can add warmth.
- Protein Power: Mix in a scoop of your favorite protein powder (you might need to add a touch more liquid).
Storage Instructions:
Store your Peanut Butter Banana Breakfast 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. These cookies are also freezer-friendly; simply thaw at room temperature or warm briefly in the microwave. They are an excellent part of your Healthy Breakfast Meal Prep strategy.
Frequently Asked Questions (FAQ):
Q: Can you make these gluten-free?
A: Yes, ensure you use certified gluten-free rolled oats.
Q: Are these cookies suitable for toddlers?
A: Absolutely! They are soft, nutritious, and free from added refined sugar, making them a great snack for little ones.
Q: Can you use quick oats instead of rolled oats?
A: Quick oats can be used, but they might result in a slightly softer, less chewy texture.
Q: How do you know when the bananas are ripe enough?
A: Look for bananas with many brown spots on the peel; they will be sweeter and easier to mash.
Q: Can you substitute peanut butter with other nut butters?
A: Yes, almond butter, cashew butter, or even sunflower seed butter work well as substitutes.
Q: Do you need to add any sugar?
A: No, the ripe bananas and maple syrup provide plenty of natural sweetness.
