If you’re like me, you can tend to be kind of busy and staying healthy on the go is not always easy. Bananas are great for a quick snack and they are unbelievably convenient to eat on the go. And when it comes to price they’re dirt cheap!

However, sometimes you need a little more than just a banana. A little something extra to hold you over until you can get to something more filling. That’s why I made these banana oatmeal breakfast cookies!

Not only are these breakfast cookies super delicious, but they are also really healthy (no added oil). They also store well and are easy to grab-and-go on busy mornings. This is also a really great way to use those brown bananas no one wants to eat because they’re “too ripe”.

Banana Oatmeal Breakfast Cookies
(This recipe makes six medium breakfast cookies).

Ingredients

1 banana
1/2 cup of quick cooking oats
1/4 cup unsweetened almond milk
1/4 cup dried fruit (I used blueberries and tart cherries)
2 Tbsp. brown sugar
1 tsp. vanilla extract
1/2 tsp. baking soda
Pinch of salt

Preheat your oven to 350 degrees. Section your banana into three or four chunks and blend with a food processor until smooth. Add all the other ingredients and mix well. Spoon onto a nonstick baking sheet about one inch apart. Bake for 6-7 minutes or until golden brown and firm. Remove from the oven and cool completely.

It really is that easy! You can eat these cookies warm or allow them to cool and individually wrap in clear plastic wrap for later. Wrapped tightly, each cookie will last about a week.

These cookies are easy to grab when you’re on the go or to enjoy throughout the day. And, they are easy to modify! Want to try new flavors, just sub in other dried fruits. You can also try adding other mix-ins such as nuts, seeds, or dark chocolate. Feeling really adventurous? Try adding vegetables with a mild flavor (think carrots and zucchini; finely shredded) for an extra nutritional kick.

Tell me how your batch of breakfast cookies turned out and what flavors you tried on twitter. @hicks_erica