So today I made these and added in some pumpkin spice, maple syrup and chopped almonds. I really wanted to use pecans but it turned out that I was out of them so I just put in some chopped almonds cause why not? 🙂 Anything goes and that is how I roll. 🙂
After I mixed it all together and formed the cookies I decided to do a little thumb print thingy and add some more maple syrup.
Oh and yes another big change that I did was instead of using the oats as they are, I ground them into a flour. Turned out great but I think you just need to cook them a bit longer.
Okay that is all for now folks and I can’t wait to hear about your add ins and what turns out for you to be amazing. 🙂
I can’t wait to share this cookie recipe with you. It can be gluten free, is sugar free and dairy free! It is so healthy for you and the family!
And it is super versatile and can be prepared in under 5 minutes 🙂
A series of six pictures showing the steps to make these using my favorite stainless steel things from my thrift store finds. #JOY
Here is the easy peasy recipe.
Ingredients
The Base
2 Cups Oats (Gluten Free If Required)
2 Soft Bananas
The Add-Ins (you pick)
Yesterday when I made these, I added in cinnamon and blueberries but today’s additions were cinnamon, maple syrup and chopped up dates that had been soaked in a little warm water.
So here is what you do:
Prep your ingredients and have them laid out ready to use.
So now that you have the 2 ingredient base ready, we are ready for the add-ins 🙂
My add-ins today were about 5 dates chopped and soaked, about a tablespoon and a 1/2 of maple syrup and a teaspoon of cinnamon. Actually though I am guessing at those amounts, because it really doesn’t matter. Ha Ha… anything goes 🙂
The add ins: Cinnamon, Dates and Maple Syrup
Take a nice bowl and put the two bananas in it. I used this lovely stainless steel bowl that I got at the thrift store… one of my favs.
Mash the bananas. Add in whatever you want for spice and/or liquid or no liquid… works either way.
In this case I added in the cinnamon, maple syrup and the dates and mixed them all up with banana. Then I added my oats and mixed.
I greased a cookie sheet and used my hands to form the cookies and with Love I might add. 🙂
My cookies ready for the oven.
I made these ones more on the large size but you can make any size that you want. I can’t stress enough that when it comes to cooking, be creative, try things and don’t be afraid to change things up!
I then put them into a hot oven at 350 degrees. You cook them until they are brown on top or until they smell done. That is a real thing that my mother taught me and it is true. You can tell when something is done by the smell. 🙂
How Long to Bake?
I timed this batch and they were in for about 28 minutes. Now remember, depending on the size you make them, the time will vary. Just check them every so often and take them out when you think they look good enough to eat. 🙂
You can’t mess these up as you could even eat them raw so no worries.
Ideas for Add-Ins:
Chopped nuts, raisons, craisons, dried cranberries, dried fruit or berries of any kind, coconut, fresh or frozen fruit or berries, chopped apple, dates, maple syrup, honey, cinnamon, other yummy spices, etc. etc. etc. You get the idea. Anything goes and you cannot mess it up…. Oh I just thought of chocolate chips… yep that would be yummy… or how about pumpkin pie spice and pecans?
Nope, my mind never stops LOL
I hope you enJOY making these and I would love to hear what you come up with using this base of bananas and oats. And you can 1/2 this recipe, double it, triple it.. make a big batch and use a few different add-ins in the whole batch for a variety. We do this often in our family cause Dad likes certain things and Sivanna likes certain ingredients so it is easy to customize this recipe to everyone’s likes
Here are the cookies after them came out of the oven? Can you smell them? I can’t wait for the day when we can digitally share yummy smells. I am sure it is coming, but for now, this picture will have to do.
When my daughter was little I would always call noodles ‘noo noos’ and I admit I still do it to this day lol!
Today I made some rock star Chicken Noo Noo Soup that is so soothing for the soul.
I used up some leftover turkey soup stock that I had made at Christmas time from the leftover turkey carcass. After making it I froze it in a mason jar for future use and the future is now lol. Actually I got several jars from the batch which is great because this stock can be used in more than just soup.
You could use it in a gravy, a stew, or even as a liquid base for a whole new meal in an Instant Pot, Slow Cooker, or even a Cast Iron pan in the oven. For example throw in some chicken parts, potatoes, carrots, onions, and/or what you like, add some of the stock, salt and pepper and put it in the oven at 325 degrees for about 1.5 hours and voila!
Jars Are Great!
Mason type glass jars are excellent for freezing leftover soup, stock, chilis and more! Just don’t fill them to the top. You need to leave some space for the expansion when it freezes.
Class jar with my turkey stock from my Christmas Turkey
Waste Not
I do not waste anything when it comes to food. I love using these go-to’s for creations like today’s soup that I made.
Check out this video I made of the soup as it was cooking. And note the noo noos are not in here yet… they were boiling on the stove burner behind. I don’t like to add them until just before serving. And they too will go in a mason jar or similar and only be added to the soup as I warm up what I am eating at one sitting.
However, if you are wondering what the things in the soup that look like noodles are, they are cauliflower shreds! They are from one of those bags of slaw type veggies. I love using those for soups and such.
One day I will share with you all my pea soup hack that makes it way more nutrient dense without anyone even knowing… but Shh you will have to promise not to tell though 😉
7 second video of my chicken soup cooking and looking all delicious like 🙂
And these are the noo noos I used. Actually this was my first time using these and I have to say I like them the best for Chicken Noodle Soup. They are La Molisana Semi Di Melone N 61, Trafilata Al Bronzo. I have no idea what all that means but anyhoo here is a picture of the delightful little critters.
The little noodles I add to the chicken soup just before eating so they don’t get all mushy. Aka “Noo Noos” 🙂
In closing I want to remind everyone that you do not need a recipe to cook soup. I never make it the same way twice.
You throw in whatever you have around the kitchen that remotely seems like it will go with the style of soup you are making and presto…soup 🙂
Have fun with soup making and use up those odds and ends in the fridge and freezer. :-))
MaggiesVitamins 