We cannot keep bananas in the house. It seems like we buy them every other day. Then all the sudden we have a pile of brown bananas. Yes, they love them for months then out of no where loose interest and I am left trying to figure out what to do with all the bananas. Which brought me to the Loaded Oatmeal Bowl Cookies.
Quite often I do Banana Bread or I will peel them and put them in the freezer for smoothies. But those options were getting old. And, I’ll be honest, I really have to be in the mood to eat a banana. I do LOVE banana bread, but any other banana flavored things are not for me!
Loaded Oatmeal Bowl Cookies
But the boys in our house love them! When we have oatmeal they load their bowls with honey, banana and peanut butter – and Papa adds a fried egg to the top. So when I came across this Easy Oatmeal Breakfast Cookie, it seemed the perfect recipe to tweak!
My oldest boy rarely eats eggs, so I love adding them (and extras) to recipes. So I just switched this around a bit and still have a cookie that stays together. Best part is these are really easy to make a huge batch of and freezer most of them so you can “grab and go”.
My three-year-old and a little boy I have been watching once a week have devoured our stash over the last month, so it was time for another batch. I paid a little closer attention this time so I could share with you – and the friend’s mama 😉
- 3-4 Overly Ripe Bananas
- 1 Cup Peanut Butter (or other nut butter)
- 1 Cup Honey (or equivalent of other sweetener)
- 1 Tablespoon Vanilla Extract
- 1/2 Cup Whole Wheat Flour
- 1/2 Cup fresh ground Flax Seed
- 1 Tablespoon Ground Cinnamon
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Eggs
- 2 1/2 Cups oats (quick or rolled)
- Preheat oven to 350 degrees.
- In a stand mixer add the ingredients in the order listed.
- Portion with cookie scoop.
- Bake for 14-18 minutes.
Then cool some for now and freeze the rest for later – they defrost very quickly.
I love making my cookies and breads on Pampered Chef baking stones and use the scoops for cookies, pancakes, muffins and more! Using the small scoop this recipe made about 45 cookies and I usually give the kiddos 2 cookies each.
The best part about these – other than them being on hand pretty easily, is how guilt free I feel letting the kids have them whenever they ask . . . Seriously, they are like a bowl of oatmeal in you hand!
You can also cut back on the sweetener and add some dried fruit. AND if you have nut lovers, pecans or walnuts would be so yummy in these. Hemp seeds also add a nice pop and a protein punch.
Try these other delicious and nutritious snackies: