Not long ago, I experienced one of those relaxing step-by-step cooking videos where the action is filmed from above, the counter is spotless eggshell white, and the bowls are pastel. All the ingredients are measured out in tiny glass ramekins. The faceless actor were preparing banana and oat cookies, using only banana and oats.
The video went on to show variations on the base, such as adding chocolate or peanut butter or raisins. Barring the chocolate, the recipe seemed really healthy and I was amazed that the little "cookies" would bake just fine without wheat, eggs, or extra sugar. Upon finding two overripe bananas in my kitchen today, I took it upon myself to create a magical breakfast treat based on the video. I dub these Banana Bumps.
- 2 ripe bananas (the riper, the better!)
- 1 1/2 cup oats
You can add anything you want to the initial banana-oat combo. This is what I did:
- 1 tsp cinnamon
- 1/4 cup pumpkin seeds
- 2 tablespoons flax seeds
- 1/4 cup coconut flakes
- 1 teaspoon almond extract
- 1/4 cup raisins
Preheat the oven to 350. Grease a cookie sheet with coconut oil or olive oil. Mash the ripe bananas in a bowl. Add all the dry ingredients and stir well. Drop spoonfuls of the batter on the greased cookie sheet, and bake 15 minutes or until golden brown. These are best when eaten within two days, but you can always freeze them after they've cooled for a future snack! I intend to eat these for breakfast for the next few days with Skyr or Greek yogurt.