Banana Oat Breakfast Cookies

Affectionately called “Mookitas” in my household, these quick and easy breakfast cookies come together in one bowl, with minimal cleanup. The recipe is forgiving, easy to customize, and a hit with kids and adults alike. It evolved from one I first made years ago, and although I can no longer remember the original source, I’m forever grateful for the inspiration. It yields approximately 12 cookies, depending on their size.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, mash the bananas until smooth.

Step 3

Stir in the eggs until well combined.

Step 4

Stir in the oats, raisins, dried cranberries, chocolate chips, shredded coconut, and cinnamon. If the mixture seems too loose, add a little more oats or shredded coconut.

Step 5

Customize your cookies with any of the optional add-ins. Note: This is a very forgiving recipe, and the measurements are guidelines for the version my household enjoys most. Add whatever you like, as long as the mixture remains thick enough to hold its shape in mounds rather than spreading on the baking sheet.

Step 6

Scoop the mixture onto the prepared baking sheet, forming medium to large mounds. Don’t flatten them.

Step 7

Bake for about 15 minutes, until the cookies are soft but set. Baking time will vary depending on their size.

Step 8

Let rest for about 7 minutes before serving. Enjoy on their own or with your favourite beverage!