Craving a sweet treat in a hurry? A 3 ingredient instant oatmeal cookies recipe is your perfect solution. These cookies are simple, wholesome, and ready in minutes.
You only need instant oatmeal, bananas, and a sweetener. They’re great for snacks, breakfast, or dessert, with minimal cleanup. This recipe is ideal for busy days or beginner bakers.
This article will walk you through making these cookies. You’ll get easy steps, tips, and ways to customize them. Let’s dive into this deliciously simple recipe.
Why These Cookies Are a Game-Changer
A 3 ingredient instant oatmeal cookies recipe is all about speed and ease. It uses pantry staples and requires no fancy skills. Anyone can whip them up in no time.
These cookies are naturally gluten-free if you use certified oats. They’re healthier than store-bought treats, with minimal sugar. Yet, they’re chewy and satisfying.
The recipe is budget-friendly and reduces food waste. Overripe bananas shine here, turning mushy fruit into a delightful snack.
Ingredients You’ll Need
This recipe keeps things minimal yet flavorful. Here are the three core ingredients. Each plays a key role in texture and taste.
- Instant Oatmeal: Provides structure and a chewy texture. Use plain or flavored packets for convenience.
- Bananas: Overripe bananas add sweetness and act as a binder. They keep the cookies moist.
- Sweetener: Honey, maple syrup, or chocolate chips enhance flavor. Adjust to your preference.
These ingredients are affordable and widely available. They create a versatile base for endless variations.
Equipment for Quick Prep
You don’t need fancy tools for this recipe. A mixing bowl and fork are enough for mashing and mixing. A baking sheet is essential for baking.
Parchment paper or a silicone mat prevents sticking. A spoon or cookie scoop shapes the cookies evenly.
An oven is all you need for cooking. Preheat it to ensure consistent, golden results.
The Simplest 3 Ingredient Instant Oatmeal Cookies Recipe
Here’s how to make a 3 ingredient instant oatmeal cookies recipe. It’s fast, easy, and delivers chewy, delicious cookies. Follow these steps for perfect results every time.
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This ensures easy cleanup and no sticking.
Step 2: Mash the Bananas
Peel 2 overripe bananas and place them in a bowl. Mash with a fork until smooth. Aim for about ¾ cup of mashed banana.
Step 3: Mix the Ingredients
Add 1 cup of instant oatmeal (about 2-3 packets) to the mashed bananas. Stir in 2 tablespoons of honey, maple syrup, or chocolate chips. Mix until a thick dough forms.
Step 4: Shape the Cookies
Scoop tablespoon-sized portions onto the baking sheet. Flatten slightly with the back of a spoon. Space them about 2 inches apart for even baking.
Step 5: Bake and Cool
Bake for 12-15 minutes, until the edges are golden. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Tips for Perfect Cookies
Use very ripe bananas for maximum sweetness. Their soft texture blends easily and reduces the need for extra sweetener. Bake unripe bananas at 300°F for 15 minutes if needed.
Don’t overmix the dough. Stir just until combined to keep the cookies chewy. A slightly sticky dough is perfect.
If using flavored oatmeal packets, adjust the sweetener. Some packets are pre-sweetened, so taste the dough before adding more.
Variations to Try
This 3 ingredient instant oatmeal cookies recipe is easy to customize. Add ¼ cup of raisins or chopped nuts for extra texture. Mix them in with the oatmeal.
For a chocolatey twist, stir in cocoa powder or extra chocolate chips. A pinch of cinnamon adds a warm, cozy flavor.
Want a tropical vibe? Use coconut-flavored instant oatmeal or add shredded coconut. Keep add-ins to ¼ cup to maintain the dough’s consistency.
Serving Suggestions
These cookies are perfect with a glass of milk or coffee. They make a great on-the-go breakfast or snack. Pair with fruit for a balanced treat.
Crumble them over yogurt or ice cream for added crunch. They’re kid-friendly and great for lunchboxes or after-school snacks.
Serve warm for the best flavor. A quick 10-second microwave zap revives their chewy texture.
Storage and Make-Ahead Tips
Store cookies in an airtight container at room temperature for 3-4 days. They stay soft and chewy. Refrigerate for up to a week for longer freshness.
To freeze, place cooled cookies in a freezer-safe bag. They last up to 3 months. Thaw at room temperature or microwave for 10 seconds.
Make the dough ahead and refrigerate for up to 24 hours. Scoop and bake when ready for fresh cookies.
Nutritional Breakdown
Here’s an estimated nutritional profile for one cookie, based on 12 cookies per batch. Values vary with sweetener or add-ins. This table assumes maple syrup.
| Nutrient | Amount per Cookie | Notes |
|---|---|---|
| Calories | ~80-100 kcal | Varies with sweetener and add-ins |
| Carbohydrates | ~14-16g | Mostly from oats and bananas |
| Protein | ~1-2g | From oats |
Check labels for exact values, especially for dietary needs. Add-ins like nuts increase calories. This is a rough guide.
Why These Cookies Work for Everyone
This recipe is perfect for busy schedules. It takes less than 30 minutes from start to finish. Kids can help with mashing and mixing.
It’s cost-effective, using overripe bananas and instant oatmeal. These staples keep the recipe affordable. You get wholesome treats for less.
The cookies are versatile and crowd-pleasing. They’re great for breakfast, snacks, or dessert, loved by all ages.
Troubleshooting Common Issues
If the dough is too wet, add a tablespoon of oatmeal. Chill the dough for 10 minutes to make it easier to shape. Work quickly to avoid warming it.
If cookies are too soft, bake them a minute or two longer. Ensure your oven is at the right temperature. They firm up as they cool.
If they spread too much, flatten less before baking. Using less banana or chilling the dough helps maintain shape.
Summary
This 3 ingredient instant oatmeal cookies recipe is a must-try for quick, healthy baking. With instant oatmeal, bananas, and a sweetener, you get chewy, flavorful cookies in minutes. They’re perfect for any time of day.
Customize with nuts, chocolate, or spices to suit your taste. They store well and are easy to make ahead. This recipe is gluten-free, budget-friendly, and a family favorite.
Bake these cookies today and enjoy their wholesome goodness. They’re sure to become a go-to in your kitchen.
FAQ
Can I use rolled oats instead of instant oatmeal?
Instant oatmeal works best for quick mixing and texture. Rolled oats make chewier cookies but may need more mixing. Pulse rolled oats in a blender for a closer match.
What bananas are best for this recipe?
Overripe bananas with brown spots are ideal. They’re sweeter and mash easily. Bake unripe bananas at 300°F for 15 minutes if needed.
Can I make these cookies vegan?
Yes, use maple syrup or agave instead of honey. Ensure oatmeal packets are vegan-friendly. The recipe is naturally egg-free.
How long do these cookies last?
Store in an airtight container for 3-4 days at room temperature or a week in the fridge. Freeze for up to 3 months.
Can I add other ingredients to this recipe?
Yes, try raisins, chocolate chips, or a pinch of cinnamon. Keep add-ins to ¼ cup to maintain texture. Mix in with the oatmeal.