Monday, January 13, 2014

Breakfast Cookies for my littles

Warning:  Do not think this is a substitution for a true cookie. It's a good breakfast cookie and tastes healthy. I wouldn't give up my chocolate chip cookies for them...just sayin'. I am a die hard chocolate chip cookie lover. That being said, I do enjoy eating these and think they taste good but I would say my kids make a much bigger deal about these than I would. :)

I blogged a year or so ago of a breakfast cookie I made for a quick grab and go breakfast with the option of freezing them for later. I found a breakfast cookie recipe recently that I tweaked that I'm more of a fan of than the one before. My 5 & 3 yr old and even 9 month old all approve!
breakfast cookie
3 mashed bananas (I often use frozen ones and give them a spin before the rest of the ing. go in)
1/3 cup apple sauce
2 cups uncooked oats (I love using the Snoqualmie Falls oats)
1/4 cup skim milk (I use 2 %)
1 1/2 tsp vanilla
1 1/2 tsp cinnamon
1 tbsp sugar (or any other sweetener you prefer)
3/4 cup raisins (see variations if raisins don't appeal to you)
1/3 cup coconut (optional - see variations)

Mix it up. Let it stand for 5 minutes. Bake at 350 for 15-20 min on a greased cookie sheet (I use my pampered chef stoneware so I don't need to grease it).

Variations: Substitute the raisins for cranberries or do both (maybe half of each), add in chopped nuts, add flax seed, chocolate chips, coconut, etc. The possibilities are endless.

Tips: Mash your bananas first so the dry ingredients don't fly out of your mixer. 17 minutes in the oven seems to be the golden number for me..

I make a big batch of these by doubling the recipe and freeze them and pull a few out the night before if I know the morning is going to be busy. I love a recipe that has simple wholesome ingredients and ones that I know I always have on hand. What kid doesn't love a "cookie" for breakfast?!

Bon Appetit!

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