Cooking Lessons for Dad

Cooking Lessons for Beginners

Two Ingredient Oatmeal Banana Cookies

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Try this amazing Oatmeal Banana Cookie recipe with only two ingredients!! In this cooking video Karen Breyer will show you step by step how to make these delicious, healthy cookies. These cookies are so easy to make! I think this cookie recipe will become one of your favorite healthy desserts and snack recipes. This Oatmeal Banana Cookie recipe is so healthy you can even eat it for breakfast!

Looking for healthy recipes you can make with your ripe bananas? If so, this is the perfect recipe for you.  You can also make healthy, oatmeal chocolate chip cookies by adding a some chocolate chips to this recipe. There are also many other tasty variations for this oatmeal banana cookie recipe. Watch this video and try these delicious, easy Two Ingredient Oatmeal Banana Cookies today!

Yield: 8 - 12 cookies

Two Ingredient Oatmeal Banana Cookies

Ingredients

  • 1 cup ripe bananas, mashed
  • 1 cup Old Fashioned Rolled Oats
  • Cooking spray

Instructions

  1. Preheat oven to 350 degrees. Spray baking sheet with cooking spray.
  2. Mash bananas with a fork or the back of a spoon.
  3. Mix together the bananas and oats.
  4. Drop by tablespoonfuls on the cookie sheet.
  5. Bake for about 12 to 15 minutes or until cookies become a golden brown color.
  6. Remove cookies from the pan. Cool and serve.

Notes

You can add optional ingredients to the oat-banana mixture such as a dash of salt, vanilla, raisins, dried fruit, nuts, chocolate chips, dried cranberries, and coconut.

Cookies are best eaten the same day. You can store the cookies in an airtight container for a few days.

You can flatten the cookies with a fork to make them the shape you would like.

You can make the cookies bigger or smaller. Smaller cookies will cook faster so keep an eye on them so they don’t burn.

See a cooking demonstration of these Two Ingredient Oatmeal Banana Cookies on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Crockpot Peanut Butter and Flax Energy Bars

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Yield: 12 - 18 bars

Crockpot Peanut Butter and Flax Energy Bars

Ingredients

  • 1 cup peanut butter
  • 3/4 cup honey
  • 1/2 - 1 teaspoon salt, Kosher
  • 1 3/4 cup flaxseed meal
  • Cooking spray

Instructions

  1. Spray the inside of the crockpot or slow cooker with cooking spray.
  2. In a bowl, mix together peanut butter, honey and salt.
  3. Stir the flax seed meal in with the peanut butter mixture.
  4. Press the mixture evenly in the bottom of the crockpot.
  5. With a fork, pull the mixture about 1/4” inch away from the edge of the crockpot.
  6. Cover the crockpot with two layers of paper towels and cover with the lid.
  7. Bake the bars on low about 1 1/2 - 1 3/4 hours or until the edges are lightly browned. The bars should be soft. The top may still be moist until it cools.
  8. Let the bars cool for about 30 minutes.
  9. After the 30 minutes, cut the bars and remove them from the crockpot to continue to cool. The bars will become more firm as they cool. Serve.
  10. Serve.

Notes

You can make flax meal by grinding whole flaxseeds in a coffee grinder or blender.

You can use another type of salt if you so not have Kosher.

Instead of paper towels, you can cover the crockpot with a clean towel (no fabric softener on the towel).

Save leftover bars in an airtight container.

You may have to cook these bars longer or shorter depending on how hot your crockpot/slow cooker cooks.

© Karen Breyer

 

Scrambled Egg Surprise

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Scrambled Egg Surprise

Ingredients

  • 2 eggs
  • 2 tablespoons milk or water (optional)
  • Cooking spray
  • Salt to taste
  • Pepper to taste

(about 2 – 5 tablespoons total)

  • Onions, diced
  • Bell peppers (any color), diced
  • Protein foods, cooked and diced
  • Meats, diced (fully cook before adding eggs)
  • Mushrooms, sliced
  • Garlic, minced
  • Zucchini, sliced thin or shredded
  • Cheese, any variety
  • Cottage cheese

Instructions

  1. Break the eggs into a mixing bowl. Season to taste with salt and pepper. Add the milk or water if desired. Whisk together until well blended.
  2. Chop additional ingredients (onions, peppers…) and set aside.
  3. Spray a sauté pan with cooking spray. Heat pan over medium heat until it is hot enough to sizzle a drop of water.
  4. Sauté your choice of additional ingredients in the pan before adding the eggs. You could also add extra ingredients (like cheese or herbs) to the eggs just before the cooking is complete.
  5. Pour egg mixture into the pan.
  6. As the eggs begin to set on the bottom and sides, slowly stir the mixture with a spatula. Lift cooked portions to allow the thin, uncooked portion to flow to underneath. Do not constantly stir.
  7. Cook just until eggs are thickened throughout, but are still shiny and moist.
  8. Remove from the pan and serve right away. Season with additional salt and pepper if desired.

Notes

Use 2 eggs per serving. You can adjust this recipe for the number of servings you would like.
You can substitute soy, rice, or almond milk for the regular milk. You can also use water or not add any liquid to the eggs.

I listed some choices of additional ingredients you could add to the eggs, but I am sure there are many others.

Instead of cooking spray you could melt a small amount of butter in the pan over low heat before adding the additional ingredients and eggs (less healthy).

© Karen Breyer

 

Scrambled Eggs

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Yield: 1 serving

Scrambled Eggs

Ingredients

  • 2 Eggs
  • 2 tablespoons milk or water (optional)
  • Cooking spray
  • Salt to taste
  • Pepper to taste

Instructions

  1. Break the eggs into a mixing bowl. Season to taste with salt and pepper. Add the milk or water if desired. Whisk together until well blended.
  2. Spray a sauté pan with cooking spray. Heat pan over medium heat until it is hot enough to sizzle a drop of water.
  3. Pour the egg mixture into the pan.
  4. As the eggs begin to set on the bottom and sides, gently stir the mixture with a spatula. Lift cooked portions to allow the thin, uncooked portion to flow to underneath. Do not constantly stir. You can turn them over occasionally if you want.
  5. Cook just until eggs are thickened throughout, but are still shiny and moist.
  6. Remove from the pan and serve right away. Season with additional salt and pepper if desired.

Notes

Use 2 eggs per serving. You can adjust this recipe for the number of servings you would like.

You can substitute soy, rice, or almond milk for the regular milk. You can also use water or not add any liquid to the eggs.

Instead of cooking spray you can heat a small amount of margarine or butter in the pan before pouring the eggs in.

See a cooking demonstration of this Scrambled Eggs recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

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