Healthy Breakfast Cookie
Here is a excellent idea for an easy grab and go breakfast or, actually, just a healthy snack at anytime of the day!
I feel like there is an uphill battle we must fight against unhealthy ways to start your day. When you are in a hurry, the ideas and ingredients that are convenient end up usually being the items that fall into a less healthy category. These breakfast cookies can be prepared in advance and ready to go, adding a better choice to your selection in the morning when you are pressed for time. They are a great option especially for the little ones who are running late to school and trying to get out the door, they will actually think they are getting a sugary sweet start to their day, but along with the great flavors, they are also packing in some protein.
This is a fairly new recipe for me and they were great (they also passed the grandkid test) plus I saw potential to try some different variations. The blueberries were a bit messy after cooked but you could easily substitute dried cranberries, dried apricots, dark mini chocolate chips, nuts, etc. The peanut butter could also be replaced with almond butter or another nut butter if that is your preference. So give this recipe a try as is with the blueberries and see what you think, then perhaps come up with your own variation! Enjoy!
INGREDIENTS -
2 cups organic gluten free rolled oats
2 large bananas, mashed
1/2 cup peanut butter
1/4 cup blueberries
Yep, that’s all!!
Preheat your oven to 350F. Line a cookie sheet or baking tray with parchment paper and set aside.
In a large mixing bowl, mash the banana and then add in the rolled oats and peanut butter and mix the ingredients together well. Gently fold in the blueberries with a rubber spatula.
Using your hands form 12 balls of dough and place them on your lined tray. Press lightly on each ball creating a round cookie shape. Bake the breakfast cookies for 10-12 minutes, or until just golden on the edges and cooked through in the center.
Remove cookies from the oven and allow them to cool on the tray for 10 minutes. Transfer cookies to a wire rack to finish cooling completely. You can store them in an airtight container in the refrigerator.