Enjoy this super quick breakfast on the go!
I’m sure I’m not the only one who runs around like crazy in the mornings! Between trying to squeeze in a morning run, getting kids up and fed, and making sure the dogs are fed and let out, I rarely remember to feed myself! So, when I have quick breakfast foods on hand, it’s a great day!
I love oatmeal, but it sometimes takes me too long to make it, so I often make overnight oats or baked oatmeal. And now that I have discovered how super easy these breakfast cookies are to make, they will definitely be on regular rotation!
Strawberry season is in full effect, so my menu will contain all things strawberry for the foreseeable future. However, you can add any fruit you like to these delicious breakfast cookies! I love the combination of strawberry banana, but I think these would taste just as delicious with blueberries, which is another favorite combination of mine!
Technically these breakfast cookies are gluten free and dairy free, but you could definitely use regular milk for them! You might enjoy your oats on the sweeter side, in which case, I would bump up the honey for ½ cup. But I really enjoyed them this way, with just a hint of sweetness!
So, what do you need to know about these cookies:
- You want to make sure to flatten the cookies slightly. If you don’t, the outside will dry out before the inside is finished baking.
- Be sure to let the chia seeds and flax meal soak in the water for a few minutes. This is in place of the egg, so you want to make sure the moisture is soaked in.
- If you want to make these truly vegan, you can swap out the honey for agave nectar, maple syrup, or any other vegan sweetener.
What makes these so delicious?
Rolled oats – I used these certified gluten free oats
Gluten free all purpose flour – be sure it’s the 1:1 ratio!
Chia seeds and flax meal – This is key to replacing the egg in this recipe!
RIPE bananas! – make sure the banana skin is good and speckled. You want as much flavor and sweetness as possible.
How does this recipe come together?
Mix the dry ingredients. In a medium bowl, stir together the oats, gluten free flour, baking powder, and salt.
Mix together wet ingredients. In a separate small bowl, stir together the water, chia seeds, and flax meal. Let sit for 2 minutes to allow the water to be absorbed. Next, whisk in the oat milk, honey, and vanilla extract. Fold in the mashed banana and strawberries, and add to the oat mixture. Stir together until combined.
Scoop and bake! Place ¼ cup sized scoops of batter on a parchment lined baking sheet, about 2 inches apart,. Gently press to flatten slightly. Place in the oven, and bake for 15-18 minutes, or until lightly golden brown.
Remove from the oven, and let cool for 5-10 minutes before eating. Can let cool completely, and enjoy throughout the week!
Strawberry Banana Breakfast Cookies
Ingredients
- 2 cups rolled oats
- 1 cup gluten free all-purpose flour 1:1 ratio
- 1 teaspoon baking powder
- ½ teaspoon coarse Kosher salt
- 2 tablespoons water
- 1 tablespoon chia seeds
- 1 tablespoon flax meal
- ⅓ cup oat milk or other dairy free milk option
- ⅓ cup honey
- 1 teaspoon vanilla extract
- 1 each ripe banana mashed
- ½ cup fresh strawberries diced
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, stir together the oats, gluten free flour, baking powder, and salt.
- In a separate small bowl, stir together the water, chia seeds, and flax meal. Let sit for 2 minutes to allow the water to be absorbed. Next, whisk in the oat milk, honey, and vanilla extract. Fold in the mashed banana and strawberries, and add to the oat mixture. Stir together until combined.
- Place ¼ cup sized scoops of batter on a parchment lined baking sheet, about 2 inches apart,. Gently press to flatten slightly. Place in the oven, and bake for 15-18 minutes, or until lightly golden brown.
- Remove from the oven, and let cool for 5-10 minutes before eating. Can let cool completely, and enjoy throughout the week!
