Banana-Oatmeal Breakfast Bites

These cookies are quite appealing.

Mark Bittman's cranberry-studded oatmeal morsels taste like mini banana bread loaves.

Total Time:
Level: Easy
Yield: About 2 dozen cookies


  • 4 tbsp. unsalted butter, plus more (softened) for sheets
  • 1 1/2 c. rolled oats
  • 3 large ripe bananas
  • 2 tsp. pure vanilla extract
  • 3 tbsp. sugar
  • 1/2 c. chopped nuts
  • 1/4 c. chopped dried cranberries
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. coarse salt


  1. Heat oven to 350°F. Melt butter; let cool to room temperature. Lightly butter 2 rimmed baking sheets with the softened butter.
  2. Toast oats in oven on another rimmed baking sheet until golden, 15 to 20 min. Transfer the oats to a bowl (to stop the cooking).
  3. Mash bananas well in a large bowl with a fork. Stir in melted butter and vanilla.
  4. Mix sugar, nuts, dried cranberries, baking powder, cinnamon, and salt into the oats. Add oat mixture to banana mixture, and stir just until combined.
  5. Drop heaping Tbsp-sized mounds, about 2 inches apart, onto prepared baking sheets. Bake, rotating sheets top to bottom and front to back at midway point, until golden, 12 to 15 min.
  6. Cool for 2 min on sheets before transferring to wire racks.

65 cal, 3 g fat (1 g saturated), 1 g protein, 9 g carb, 4 g sugar, 1 g fiber, 48 mg sodium, 4 mg cholesterol per cookie.

This recipe originally appeared in the December 2016 issue of Dr. Oz The Good Life.

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