So I had a lot of overripe bananas…
I feel like this is how most of my cooking adventures start. I buy a lot of bananas, eat a lot of them, freeze some of them, and STILL have bananas that end up going too brown. And I mean almost-black brown. So I end up making a lot of banana/oat-based creations. This one isn’t revolutionary, but I threw it all together and loved how they turned out. I will definitely work on tweaking it, though this is a really good base to work from.
One of my favorite ways to jazz things up is by adding different fruits! Blueberries are generally my go-to because they’re so yummy. So I did that with these and LOVED them! You can drop them into the batter or you can dot the tops of your cookies with ’em. Frozen, fresh, whatever. It’s all good!
I have lots of other breakfast recipes, so be sure to check those out by clicking right here. You’ll find baked oatmeal, muffins, smoothies, and more! Some of my favorites are French toast cookies, chocolate/PB pecan baked oatmeal, brownie cookies, and blueberry chia seed pudding.
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 3 ripe bananas, mashed
- 2 tbsp chia seeds
- 1/3 cup applesauce
- 2 cups oats (more for drier cookies)
- 1 apple, chopped (I used granny smith this time, but I prefer pink lady or honeycrisp)
- 1/4 tsp cinnamon
- (optional) 1/4 tsp vanilla
- (optional) 1-2 tbsp maple syrup
Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside.
Add all ingredients to a mixing bowl and mix well.
Form into 12 cookies (about 2-3 tbsp each) on baking sheet and bake for 20 minutes or until desired firmness.
Enjoy after they've cooled!
*These are so versatile. Leave the apple out and add walnuts, peanut butter, chocolate chips, blueberries, or raisins instead. Or anything else you'd like to try!