Please tell me I’m not the only one who has that awkward single banana at the end of the week. You know the one I'm talking about. The one that’s covered in brown spots and looks like the last kid to get picked for kickball at recess.
Since spotty bananas are extra sweet, I usually freeze these guys for later to give them another life as a smoothie. With my freezer practically looking like a frozen banana tree already however, I decided to give this one a different fate.
I sentenced him to become 1 of 3 ingredients in my 3 ingredient breakfast cookies. These cookies are great, not only because you get to have cookies for breakfast, but also because they’re the perfect way to use up leftover food at the end of the week. Cookies that help reduce food waste? Sounds like a win-win situation to me.
By now I’m sure you’re dying to know what the other 2 ingredients are in these cookies are. I bet you’re on the edge of your seat, gripping your whisk with white knuckles. Or, you’ve already scrolled down to the recipe and found out for yourself. Cheater.
Alright, alright, I’ll tell you. It’s cooked quinoa and oat flour! But, one of my favorite things about this recipe is how customizable it is depending on what you already have on hand. You can substitute the quinoa for any nutty grain like brown rice or barley. This recipe is a tasty way to repurpose leftovers. Also, if you’re willing to go a bit over three ingredients, there are plenty of mix-ins and seasonings that make great additions to this recipe. My favorite is chocolate chips, because, chocolate. I’ve listed ideas below, but feel free to use whatever you have stored up in your pantry!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 5-6 Cookies
135 g - Mashed Ripe Banana - About 1 large banana
100 g - Cooked Quinoa
45 g - Oat Flour
Optional add ins:
Preheat oven to 350 F.
In a bowl, mix together all ingredients until well combined.
Press mixture into a silicon lined or greased muffin tin.
Bake banana bites for 12-15 minutes or until tops begin to brown.
Remove from the oven and allow to cool completely a baking rack.
Enjoy plain, or topped with peanut butter, honey, and/or yogurt.
Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to a month.
Looking for another healthy cookie themed recipe? Why not make a batch of Chickpea Cookie Dough?