4 Ingredient Breakfast Cookies

I am guilty of foregoing a proper breakfast for a mug of coffee more often than not. My stomach just doesn’t wake up ready for food. {But a strong, boiling hot caffeinated beverage… sure, why not?! Weird.} But come 8:30 or 9 a.m., the rumbling begins and I’m usually searching for something quick to keep me full for a while since my lunchtime isn’t set in stone and is often scheduled around the mood, cooperation and activities of my little guy.

When I do get to sit down and eat something that requires some assembly, I reach for the classic combo of yogurt and granola. I love that Greek yogurt has a hefty dose of protein {12 grams for a 5.3 ounce container of Stonyfield Greek in contrast to 6 grams in one large egg} and that granola adds a little crunch and flavor to the mix.

But it’s not always possible to eat a yogurt parfait on the run. In fact, it’s downright messy… and I don’t need any help making a mess, I promise.

So, in an effort to be super efficient, I combined one of my favorite pairings into a healthy, portable cookie!

My buddies at Nature’s Path Organic sent the members of Stonyfield’s Clean Plate Club some of their nutritious goodies to play with in the kitchen. When I opened the box and saw their Pumpkin Flax Granola, I knew just how I’d use it! {You know, besides shoveling it into my face by the palmful.}

Along with a mashed banana, a few tablespoons of Stonyfield Organic Greek yogurt and a dash of vanilla, this granola is easily turned into a travel-friendly bite that’s packed with fiber, protein and even Omega-3 fatty acids. Oodles better for you than a thermos of java.

The best part is that these couldn’t get any easier to make, even for you “non-bakers” out there. Mix, scoop, bake and EAT. That’s it.

Even though these are a great way to start the day, they also make a perfect snack for any time the munchies strike.

No more excuses for this gal — whether I have time to sit down to breakfast or I’m on the run, these healthy bites make a fantastic solution for curbing my breakfast snubbing!

Disclosure: As a Stonyfield Blogger, I received samples of Nature’s Path products for use in this post. As always, all opinions here are my own!

4 Ingredient Breakfast Cookies

Rate Recipe

Pin Recipe

Course Appetizer, Breakfast, Snack

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings 12 cookies

Author Dianna Muscari

Ingredients  

• 1 large banana mashed or beaten
• 2 tablespoons Stonyfield Organic Greek yogurt
• ½ teaspoon vanilla extract
• 1 cup Nature's Path Organic Pumpkin Flax Granola

Instructions 

• Preheat the oven to 350 degrees. Prepare a baking pan by lining with parchment or a silicone baking mat.
• In a large bowl combine mashed banana, yogurt and vanilla extract. Stir in granola and mix until well combined. {If the mixture seems too "loose", let it sit for about 15-20 minutes until the granola soaks in the other ingredients and becomes easier to work with.}
• Using a cookie scoop or a rounded tablespoon measure, scoop the mixture into little mounds onto the prepared baking pan. If desired, press the mounds down a little to flatten -- I just left them domed.
• Bake for 13-15 minutes or until the cookies set and slightly browned around the edges.
• Cool for 5 minutes before removing from baking pan.