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These 3-ingredient breakfast cookies are ideal if you like to grab and go on your way out the door. Not only are they easy to make and nutritious, but they’re also delicious enough to make the kids happy.
Some mornings, I don’t mind spending a little bit of time in the kitchen. But there are days when my to-do list is a mile long, so I need something quick and easy.
Obviously, doughnuts aren’t the best things to eat first thing in the morning. I like cereal just fine, but I don’t always have time to sit down and really enjoy it.
So when I can grab a couple of cookies and know I’m getting the nutrients I need to keep me going all morning, I’m happy. The ingredients provide quite a bit of fiber, energy, and many of the essential vitamins.
I also make this oatmeal breakfast cookie, but it’s not quite as easy. However, if you don’t care for bananas, you may want to try it.
3-Ingredient Breakfast Cookies Ingredients
You only need ripe bananas, oatmeal, and raisins. That’s all.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by clicking on the “print” button.
How to Make 3-Ingredient Breakfast Cookies
Not only are these breakfast cookies easy to make, but also you can do it the night before. The only tools you’ll need are a bowl, a fork, a spoon, a pan, and a baking mat.
First, peel the bananas and break them up into small pieces. Drop those into your bowl and mash them with the fork.
Next, pour in the oatmeal. Mix the mashed bananas with the oatmeal and set it aside to allow the oatmeal to become moist. Otherwise, you’ll wind up with crunchy oatmeal, which is fine if you like it that way.
Then, add the raisins and stir.
Finally, scoop heaping tablespoons of the batter and form patties. Since these cookies don’t spread while baking, they come out of the oven in the same shape they went in.
Put them in a preheated oven and bake for 10 minutes. Allow them to cool for at least 15 minutes before eating or storing them.
The cookies come out of the oven looking almost like they did before they were cooked. However, they’re slightly browner.
If you want to vary the taste, try adding other ingredients. For example, spices such as cinnamon or apple pie spice add a different element of flavor. You might also like a splash of vanilla.
I specialize in preparing foods that are delicious but easy to make. Although I enjoy cooking, I don’t want to stand at the stove for hours on end.
For that reason, I’ve found quite a few shortcuts to make the experience pleasant but quick. If you enjoy these 3-ingredient breakfast cookies, then you’ll like some of my other recipes.
I like to make this rice cooker frittata. It’s easy when you use a rice cooker, and it comes out good every time.
Another thing I enjoy is a good salad. If you’re like me, you’ll love this creamy shrimp salad served on a bed of spinach or lettuce.
Sometimes I want an easy sandwich. For that reason, I try to keep a container of this easy-to-spread pimento cheese in the fridge.
A favorite old-school lunch or dinner is this creamed tuna on toast from Julia’s Simply Southern. It’s easy to make, but it’s delicious and will bring you back to a simpler time.
- 2 bananas, the riper the better
- 1-1/2 cups of uncooked oatmeal
- 1/4 cup of raisins
- Preheat oven to 350 degrees. Line a baking sheet with a silicone mat or parchment paper.
- In a medium bowl, mash the banana.
- Add the oatmeal. Mix well. Set the mixture aside and allow it to rest for 10 minutes so the oats can absorb the moisture from the banana.
- Add the raisins and mix well.
- Scoop the mixture out with a tablespoon. Form patties and place them on the baking mat. These cookies don’t spread as they bake, so they come out in the same shape they went in.
- Bake for 10 minutes and remove from the oven. Allow them to cool before serving.
If your banana isn’t ripe enough, it won’t be as sweet. You may add 1 tablespoon of honey or maple syrup if you want to make these cookies sweeter.
You may substitute chocolate chips for the raisins if you prefer.
Store these cookies in an airtight container for up to 3 days on the counter or 2 weeks in the refrigerator.
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Amount Per Serving Calories 314Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 5mgCarbohydrates 65gFiber 8gSugar 18gProtein 8g