It’s been a while since I’ve posted something other than Monday’s Musings or Friday’s Five…sorry! I’ve been super busy with school and work, so figuring out how to cram all of my homework in on the weekends has been the extent of my creativity lately. It’s sad.
Last week, I ran out of coconut Chobani on Monday, but I didn’t really have the time nor desire to go to the grocery store, so I had to get creative with my breakfast. After PB&J toast one day and oatmeal with cookie butter the next (LOVE cookie butter, but still super burnt out on oatmeal from my 5-month obsession my sophomore year), I decided I needed something different. I remembered a few recipes for muffins made with overripe bananas and oats, two of the only ingredients I really had to work with, so I decided to peruse Pinterest for some inspiration. I found this recipe for Banana Oatmeal Cookies and was instantly sold.
I halved the recipe and added a few extra ingredients. Here’s what you’ll need:
-1 overripe banana
-1/2 cup oats
-1/4 cup chocolate chips
-1 tsp cinnamon
Here’s what you do:
1. First, mash the banana and oats together until thoroughly combined.
2. Then, mix in the chocolate chips and cinnamon until incorporated.
3. Form into rounded tablespoons and space evenly on a greased cookie sheet. My batch made 7.
4. Bake at 350 for 15-20 minutes or until firm.
So easy, right? I stored them in a Tupperware container in the refrigerator and zapped them in the microwave for about 15 seconds in the morning, and they were delicious! A wonderful way to start the day, and pretty healthy! I’m thinking about making a big batch and freezing them so I can just have them whenever!
That’s all for meow!
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