Holy Moly it’s October!
Are you guys ready for Fall? I recently (within the past few years) started loving Fall and all it has to offer – beautiful colored leaves, wine tasting in Northern Michigan, apple picking, pumpkin patches, football games, tailgating, cool temperature runs/walks with my dog, pumpkin flavored ANYTHING, hoodies and boots, hot tea and cider weather, etc. I just can’t get enough of what fall has in store for me!
Today I’m going to be sharing a VERY EASY and versatile breakfast or post-workout cookie that is good for you and tastes amazing.
Just look at those babies – YUM! This recipe was found on the Tone It Up blog awhile back and have been making these cookies at least once a month for about three months now.
They are perfect for on-the-go breakfasts or afternoon snacks (M1, M2, or M4 if you participate in the TIU Nutrition Plan). I have seen variations of this recipe many places online, but the ratios in this recipe tend to fit my tastes and what I have on hand better than others. Feel free to double or triple the recipe if you’re making them for your family or for you and your roommate like I do. Spread the wealth!
What I love about this “cookie” is how versatile it is. You can add almost anything you can think of. I’ve added chopped nuts, dried fruit, carob chips or dark chocolate chips, trail mix, pumpkin puree, etc. They are perfect for college students, busy career gals/guys or school lunches for your kids!
Without further ado, here is the recipe 🙂
- 2 Medium Ripe Bananas
- 1 Cup of Oatmeal (feel free to use Gluten Free oats!)
- 1 Scoop of protein powder (I use Perfect Fit Protein or Vanilla Sun Warrior)
Mash your peeled bananas in a bowl with a fork. Be sure to mash well! Add in a scoop of protein powder and mix again. Depending on how ripe your bananas are, you may need to add a few drops of unsweetened almond milk to make your dough the right consistency. Lastly, mix in the oats.
Spray your cookie sheet with non-stick cooking spray. Use a spoon to drop the dough on your cookie sheet and lightly press down to flatten. This helps it bake more evenly.
Bake at 350° for 15-20 minutes or until golden brown! If they seem a little doughy still, just pop them in a bit longer.
Don’t be scared of getting creative with the recipe! Make them as is, or add one of your favorite additions. The ones pictured have pumpkin pie spice, cinnamon and agave nectar added.
For an extra treat, spoon a dollop of nonfat, plain Greek yogurt on top of a warm cookie. Delicious!
What do you guys think of this recipe? Give it a try and see how your combinations turn out. Comment with a picture of creative add-ins you choose.