These nutritious banana-oatmeal cookies are naturally sweetened with bananas and made without flour or sugar. You may indulge guilt-free in delicious cookies at any time of day, including for breakfast. If you’d like, you can grind the oats into flour. My 11-year-old brother loved these even after they had been in the refrigerator, which was a nice bonus for me.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- ½ cup water
- ¼ cup multi-colored quinoa
- ½ cup reduced-sodium cottage cheese
- ½ banana, sliced
- 1 tablespoon fresh blueberries
- 1 teaspoon chia seeds
- 1 pinch ground cinnamon
Instructions
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Let cool briefly.
- Combine 1/2 cup quinoa and cottage cheese in a bowl. Accessorize with banana, blueberries, chia seeds, and cinnamon. Mix up and serve.
- You can top this with other fruit, 1 to 2 teaspoons low-sugar jam, nuts, etc.
- Use no-salt-added cottage cheese if you can find it. I have looked far and wide and have only found it at Safeway (Lucerne(R) brand). I stock up and keep it on hand.
- Save quinoa you don’t use for more breakfasts, snacks, or salads. Quinoa is so versatile, it is a staple in our house!
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 6 g |
| Protein | 21 g |
| Saturated Fat | 1 g |
| Sodium | 22 mg |
| Sugars | 12 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |