1 cup banana mashed (approx 3 medium bananas)
1 Tablespoon coconut oil melted
1 1/4 cup old fashioned rolled oats gluten free if necessary
1 teaspoon cinnamon
2 Tablespoons chia seeds
chopped dried fruit
Preheat oven to 350°F and prepare a lined baking sheet with parchment paper or a silpat baking sheet.
In a large bowl, mash bananas until smooth. Stir in coconut oil and egg until combined.
Add all remaining ingredients together in a large bowl + allow it to sit for 5 minutes (the chia seeds will start to bind + make the batter thick).
Scoop 1 Tablespoons of dough and form into shape of a cookie. Make sure to press the cookies down flat. (Because these cookies do not have any baking powder/soda or flour, they do not rise or expand. The cookies will stay whatever shape you bake them at).
Bake 10-15 minutes, or until cookies are a light brown on the edges. Allow cookies to cool.
Refrigerator: I recommend storing these banana-oat breakfast cookies in an airtight container in the refrigerator for up to 5 days. Because there's no flour in these cookies, they hold a little more moisture, and more likely to get mildly when stored at room temperature.
Freezing: These cookies freeze very well! You can put them in a ziploc bag or a container and store them in the freezer for up to 3 months.
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