Chewy and hearty banana oat breakfast cookies with a boost of protein, thanks to Greek yogurt! These healthy Greek yogurt banana oat breakfast cookies are easy and made with no flour, sugar, butter or oil, yet are SO satisfying- They are naturally gluten free, vegan, dairy free and oil free!
I’m sorry 0% Greek yogurt- Unless you’re used in recipes, I’d never eat you alone.
When it comes to yogurt, I’m not one who enjoys the fruit flavored or sweetened ones- I love using the plain varieties as a blank canvas and adding my own cereal, trail mix or this delicious granola on top. However, I never ate yogurt this way in America.
Whole milk yogurt.
I think it’s safe to say I sampled every single whole milk yogurt available. While there were slight differences between each brand, they were all overall thick, creamy and extremely satisfying. They were also insanely delicious (and better, in my opinion!) to be enjoyed on its own.
The other week, the whole milk single serving tubs were accidentally mixed with the 0% kind. I was clearly not paying any attention at all, adding a mix of both kinds on my shopping basket. When I got back to my apartment, I loaded my fridge with my snacks and come snack time, went to enjoy a yogurt…
A yogurt of tart and bland punishment.
After being accustomed to a delicious, creamy full cream version, 0% could NOT compare- It was watery (for a Greek yogurt) and on its own, was simply not satisfying. In fact, I needed to add granola and some homemade strawberry jelly to make it a solid snack. I looked back in my fridge and saw there was another container of the 0% kind left.
Or was it?
While 0% was not something I enjoyed snacking on its own, it certainly works well in recipes. You guys LOVED this healthy banana oat Greek yogurt 1 minute muffin so how about this combination get some cookie treatment? Breakfast style. I adapted my flourless banana cookies, adding a boost of fiber (Hi, chia seeds) and some dairy free chocolate chips for some fun. Similar to my muffin recipe, I tested it out using a dairy free cultured yogurt (the closest in terms of texture to Greek yogurt) and it worked out great, if not a little more hearty!
These healthy flourless Greek Yogurt Banana Oat Breakfast cookies are thick, chewy and extremely satisfying, the perfect breakfast to keep you satisfied for hours! Packed with fiber, protein, some healthy fats and wholesome carbs, they also contain no butter, oil, flour or sugar! They use just one bowl and less than 25 minutes in the oven and voila- Breakfast sorted for the week! These breakfast cookies are naturally gluten free and refined sugar free and because they were tested using a dairy free blend, they are also vegan too!
HACK! These breakfast cookies are NOT overly sweet- I opted to rely on the natural sweetness of the overripe bananas and dash of pure maple syrup. If you are after a sweetener cookie, I’d recommend adding 1/4 cup or so of a granulated sweetener, like my favorite zero calorie monk fruit blend.
Make these healthy flourless Greek yogurt banana oat breakfast cookies and let’s end with some maths.
Total > 2 % > 0% with ALL the granola.
Healthy Greek Yogurt Banana Oat Breakfast Cookies
- 2 cups rolled oats I used certified gluten free
- pinch sea salt
- 2 tablespoon chia seeds
- pinch cinnamon
- 1/2 cup + granulated sweetener of choice*
- 2 large overripe bananas mashed
- 1/4 cup Greek yogurt I used 0% plain and a dairy free cultured blend
- 2 tablespoon nut butter of choice I used smooth peanut butter
- 2 tablespoon pure maple syrup
- 1/2-3/4 cup chocolate chips
- 1/2 banana sliced
- Preheat oven to 350 degrees and coat a large baking tray lightly with cooking spray.
- In a large mixing bowl, add the oats, chia seeds, sea salt and cinnamon and mix well.
- In a small mixing bowl, add your mashed banana, Greek yogurt, peanut butter and maple syrup and mix until fully incorporated.
- Pour wet mixture into the dry mixture and mix well, stirring chocolate chips through at the end. Using a 1/4 cup, pour mixture onto the greased baking tray and press each one firmly into a cookie shape. Add a slice of banana on each one and bake for 20-25 minutes, until oats are golden and banana has caramelized. Remove from oven and allow to cool on pan for 5 minutes, before enjoying or allowing to cool completely.
These cookies taste delicious warmed up slightly and topped with a dash of maple syrup or peanu butter. They are freezer friendly and best kept in the refrigerator.
Can you tell the difference between 0% – Whole milk yogurts?
Do you enjoy yogurts (Dairy or non-dairy) plain or with toppings?