Banana Oat Cookies

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No, these aren’t cookies. They are breakfast ROUNDS. πŸ™‚ Don’t worry, these are 100% sugar and flour free, and make one complete breakfast for either the weight loss or maintenance phase.

I just finished eating these and they were delicious and decedent, yet perfectly filling and satisfying in the ways that I want my breakfast to be. These are nicely sweet without being triggering. The flavor combination is beautifully balanced with the banana, peanut butter, oats, blueberries, and spices, and they have a wonderfully soft texture with the added crunch of the pecans.

This recipe was sent in to me by Bright Line Eater Heidi Shuler. Thanks Heidi! These are an excellent on-the-go complete breakfast for traveling, or to make ahead for those mornings when you just need something to grab and go.

This recipe is for a single serving (as a personal precaution because having large batches of treat-reminiscent food sitting around makes me nervous) but it could be easily made in large batches.

As always, if this lights up your brain too much, steer clear. These haven’t been triggering for me at all, but please use your own judgement and be cautious with these.

Banana Oat Breakfast Rounds (Sugar & Flour Free)

  • Servings: Makes 1 Serving
  • Print

Each Serving Contains:

  • 1 Grain Serving
  • 1 Protein Serving
  • 1 Fruit Serving

Ingredients

Grain Serving

  • 1 oz instant oatmeal or regular rolled oats

Protein Serving

  • 1.5 oz nut butter
  • 0.5 oz walnuts, pecans, or other nuts or seeds of choice

Fruit Serving

  • 4 oz banana, mashed
  • 2 oz additional fruit (eat on the side or incorporate into the cookies, try fresh or frozen blueberries or any other small chunks of fruit. Experiment! Try strawberries, cherries, peaches, apples, etc.)

Condiments & Spices

  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg

Maintenance Modifications

  • Grain Additions: Increase oats to 1.5 oz.
  • Protein Additions: Increase nut butter to 2 oz, with 1 oz pecans (1.5 protein)
  • Fat Additions: Increase seeds, nuts, or nut butter.

Directions

  1. Preheat the oven to 350.
  2. Mash everything in a small bowl. Stir in blueberries or additional fruit, or serve the extra fruit on the side.
  3. Spoon each cookie (about 3 large cookies) onto a baking sheet lined with parchment paper or a non-stick mat.
  4. Squeeze each cookie into a rough ball shape with your hand. Press the cookies to flatten.
  5. Bake for about 30 minutes.
  6. Eat warm, or store the leftovers in the refrigerator.

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54 Comments

  1. Nancy Grossman-Samuel

    Hey Katie,

    Is it okay if I post this on one of the BLE house pages. There are some people flying to CA from Canada and they get their food confiscated, so maybe this would be a good thing to carry and they can switch their lunch and breakfast, so that they can eat these on the plane as a lunch…

    Anyway, don’t want to share without your approval.

    Thanks, Nancy (Grossman-Samuel)

     
    • Hi Nancy,

      I so appreciate you asking first, I have no problems with sharing, I encourage you to share resources from my site with anyone and everyone who you think might benefit from them! However, BLE has some rules for posting links to external websites on official Bright Line Eating pages. They have a strict no-solicitation policy and have respectfully requested that I (and other people) not post links to my site in official BLE online support communities. I didn’t know this, but we aren’t supposed to share any external links of any kind, anywhere in these groups. If you want to share them with other BLEers (which I completely encourage!), you can do so on your own personal facebook pages, in private messages, or on unofficial BLE sites or avenues.

      Much Love,

      Katie

       
  2. Nancy Grossman-Samuel

    By the way, your recipes, especially the sauces, are a life-saver!!! (life savorer)… Nancy

     
  3. wagtail2014

    Hi Katie

    They sound really good! Do you know how long they keep for out of th fridge?

    Kind regards Rosie Mason

     
    • I haven’t tried, but I imagine they’d last a few days. I’m planning on taking them on a road trip and keeping them in the car at room temperature. Try it and let me know! πŸ™‚

       
      • I’m eager to hear how that goes – I immediately thought of these as possible breakfasts for backpacking. 🏞

         
      • How long did they last at room temperature? Did they stay together? I have a week long trip I’m hoping to make them for. Thank you for sharing your recipes. They are just what I was looking for as I embark on an Alaskan adventure.

         
      • Sorry Laura, I haven’t really tried to store them. I’m sure people in the fb community have though. Ask there?

         
  4. Can’t wait to try them. I travel a lot and have been looking for a “bar” type meal I can easily take with me. Thanks.
    Sheri

     
  5. I made these this morning and loved them!! Unfortunately every time I eat banana raw or cooked I end up in pain. Can you think of any other fruit that would work in place of the banana? Thanks!

     
  6. This looks so great! Do all 3 meant for eating in one sitting or just 1? TIA

     
  7. My 3 and 5 year old just devoured these! Thank you!

     
  8. I was googling something about coconut milk and BLE and found your website. Thrilled! Just starting my BLE journey (dipping toe in with a 14 day challenge…on Day 2). Thanks for sharing of yourself! <3

     
  9. Thanks for the recipe. These are delicious and I found they were fine at room temperature for a day and I’m sure they’d last longer. I actually found these almost too filling and had a hard time eating all 3. I added fresh cherries pitted and chopped up… SO GOOD! Also, I doubled the recipe so I’d have enough for 2 days.

     
  10. Susan Zimmerman

    Hi- this recipe is a keeper. Thank you for posting it to your blog. Next time I will add salt and more spices. I was amazed that oats, banana and almond butter solidified to make a cookie. Ingenious!

     
  11. How could you turn this into a batch recipe? I would like to make enough for 3 breakfasts. (New to BLE here and just starting to figure things out. ) Thanks for your reply!

     
    • Just multiply all the amounts by 3! Separate the finished cookies into 3 equal baggies or tupperware containers. Hope that helps Kate, welcome to the journey!

       
      • Thanks, that helps! Sometimes with baking you have to adjust the proportions, but this kind of recipe is so simple it doesn’t need it.

         
  12. Finally got around to.making those, git 4 from that batter. They are soooo tasty! Took a pic too, but no option to upload here πŸ˜‰ thanks again!

     
  13. Hi Katie,

    I know we aren’t supposed to blend fruit, so it seems that mashing is OK and preserves the lattice. Just want to double check since I’m new to all this. Love your site!

    Thanks,
    Beth

     
  14. Wow! Just made the cookies and they are fabulous!!! Thanks for sharing, even my non BLE spouse loved them .

    Janice B

     
  15. Kathleen Hash

    HI Katie – Are your recipes “pinnacle” on Pinterest?

     
  16. I have made these several times and they’re fantastic ! I used raspberries and, OMG, so good! Thanks, Katie!

     
  17. I tried this one morning when I was out of milk, and all my go-to BLE meals wouldn’t work without milk. I used macadamia nuts and blueberries and heated it in the microwave for 4 minutes rather than baking it and it turned out almost like a cobbler. so goood! thanks for sharing this

     
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  19. oh, my goodness–these are SO delicious!! Heavenly!!!

     
  20. Peggy Lynn

    These are FABULOUS!!

     
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  22. Just made these as an on the go breakfast to eat on my way to a trail run. They were SO good and really helped sustain me on my run. Definitely doing these again!

     
  23. Katie these are amazing, thank you so much. I made them this morning with pear as the second fruit. I also forgot to put the spices in so sprinkled them on top before baking and that worked out wonderfully. I’m not doing BLE anymore nor am I a plant based eater, but your breakfasts are keepers. I love so many of them.

     
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  25. I’m a BLE newbie (lost 6.4 lbs my first week) who just made the Banana Oat Breakfast Rounds, using frozen blueberries. Simple, quick, tasty, and… stupendously filling, especially with a mug of herbal tea.. Thanks so much for sharing!

     
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  27. Can you make these ahead of time, without cooking and freeze them? Or can you bake and freeze. My husband and I will be apart for 2 months and I want to ensure he has these for twice a week while I am gone.

     
  28. Anonymous

    will this recipe work with regular rolled oats?

     
  29. Hi, You’ve listed the nut butter as your protein but unless I am mistaken on BLE nut butter would be considered a fat and not a protein. Can you clarify this for me?

     
  30. These are my all time favorite breakfast as a vegan. I make them every morning. They sustain me perfectly until lunch. Thank you so much for finding this recipe.

     
  31. This is the first if your recipes I’ve tried. I love these cookies! I use that word to describe them, not “rounds”. The first BLE baked goods I have made have all tasted fine, but their textures were not pancakes, muffins. or rolls. These stay true to the name cookie, and you get 3! That’s delightful!

    I’m on BLE Day 153, and just 8 pounds from switching to maintenance. I wish I had found this website sooner.

    I am excited to try more of your recipes.

     
  32. Greetings, I just found this site!!πŸ’œπŸ’œ

    When traveling, how many days will these stay good?. Is it best to keep refrigerated? I travel for 5-7 days frequently and hoping I can use these for several of these travel days. Thanks

     
    • I travel with them a lot, and I store them, unrefrigerated, in baggies for 2-3 days. I haven’t tried to keep them beyond that, but I’d worry about them a little bit. I’m not sure how perishable they are. I’m sure they would last longer refrigerated, if you could pop them into a refrigerator when you get where you’re going.

       

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