Greetings from New York!
I flew home on a red-eye Sunday night and it’s been a little hectic since I got here. I was able to make myself a nice breakfast this morning to enjoy on our patio before the chaos of today begins! When you’re only home for 60 hours there’s not a whole lot of down time, but that’s okay because I’m so happy to be back on the east coast!
I made these 3-ingredient breakfast cookies (4 ingredients, if you count the peanut butter I added on top…) and they were so delicious. They take all of 15 minutes from start to finish, are gluten-free, vegan, and super healthy. If you don’t like blueberries, or just want to try something different, you can pretty much add anything here from chocolate chips to coconut shavings to raisins. And even though they’re healthy enough to eat for breakfast, I promise they don’t taste like it 🙂
3-Ingredient Blueberry Banana Breakfast Cookies
2 very ripe bananas (medium-sized)
1/3 cup of blueberries
1 cup rolled oats
1. Preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment.
2. In a small bowl, mash the bananas until smooth. Add the oats and blueberries, and stir to combine.
3. Form the dough into 1 inch balls and drop onto the parchment. Make sure blueberries are spread evenly throughout the cookies (about 2-3 blueberries in each) to ensure even baking.
4. Bake for 15 minutes, or until firm to the touch. Let cool for at least 10 minutes. Eat immediately, topping with peanut butter if desired, or store in an airtight container for up to 3 days.