I'd fallen into a hopeless breakfast rut where I found myself throwing granola bars at my children or sliding an Eggo into the toaster. Surely there is more out there? I have a very structured morning that doesn't leave time for elaborate breakfasts...we're getting showered, dressed, making beds, eating and then out the door for school. It's down to the minute and I've been looking for some quicky breakfast alternatives that taste good, are healthier than a chocolate bar and that my kids will enjoy.
I stared at the brown splotchy banana-bread-perfect bananas sitting on my counter and got inspired. Enter stage right: Breakfast Cookies. Just the mere mention of the name peaked my sons' interest. I whipped up a batch the other night and the breakfast table is now a happy place when they get to eat a COOKIE!
These are super easy, all natural and a hit in our house. The flavor of the peanut butter and the banana pair so well together and the raisins and dates are an added chewy perk. I'm playing with another version that includes apples that I'll share next week once this batch is gone.
1 brown splotchy banana-bread-perfect banana
1/2 c. all natural peanut butter
1/2 c. honey
1 T. vanilla
1 c. oats
1/2 c. flour (I used all purpose but you would have the same results with whole wheat flour)
1/4 c. powdered milk
2 t. cinnamon
1/4 t. baking soda
1 handful of raisins
1 handful of dates - these precise measurements are key :)
I put all of the above ingredients in a large mixing bowl and stirred by hand until everything was combined and looked like cookie dough.
Then, on a parchment lined cookie sheet, I plopped large globs of the cookie dough and placed them in the oven at 350 for 14 minutes. They don't spread much and will retain the shape you put them in on the cookie sheet.
Let them cool for a few minutes before removing from the sheet. Store in an airtight container. This batch made around 16 cookies.