The following breakfast cookie recipe is from SurvivalBlog reader “Bear”.
Bear says: This can hardly even be called a recipe. I like it because it is so easy, pretty healthy, my kids eat it well, it’s good to make ahead and have for grab-and-go in the mornings, and it’s infinitely scale-able and incredibly customizable. It was originally called “Three-Ingredient Cookies” but often around here they turn into four- or five-ingredient, because, well, I’m a rebel. LOL. So:
1) Grab some ripe bananas, either fresh or frozen. I would imagine that rehydrated freeze-dried bananas would also be fine, but have not personally experimented with those yet. You’ll get roughly three cookies per each banana used.
2) Mash the bananas in a bowl with a fork or potato masher, then stir in 1/2 C. rolled oats for every one banana used. If the bananas were extra small or extra large, adjust the oats a little bit, accordingly. You’ll get a feel for the consistency.
3) Stir in whatever else you like! Some ideas:
*chocolate chips (my kids’ favorite) and/or peanut butter chips (my favorite)
*chopped nuts of any kind
*raisins or any other dried fruits
*spices to taste (we like ground cinnamon; it’s yummy and good for blood sugar regulation too)
*combinations limited only by your pantry and imagination. Finely chopped apples and cinnamon… Shredded coconut and chopped dried pineapple and nutmeg (if you like piña coladas, and getting songs in your brain…)… Raisins and chopped walnuts.
4) Scoop by 1/4 C-fulls onto a baking sheet (lined with parchment, if you like) and flatten them out to cookie thickness. They do not spread out when baking, so you can put them close together. Bake at 375 F for 15-18 minutes.
These are good eaten warm, but I also like them made ahead and refrigerated because they get a nicely chewy texture when chilled.
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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!