This post is part of an October series about fitness, weight loss, and gluttony. To read all the posts in the series, see the index here.
I love portable whole-grain breakfasts for those days that we are in a hurry. I ran across the idea of these breakfast cookies over and over again in various online places, and finally came up with my own concoction that my kids seem to like and I feel good about feeding them! I made a big batch of them, and then froze a pile. In the morning before we headed out of the door, I nuked them in the microwave for maybe 15 seconds and they defrosted perfectly. Here’s the recipe:
Healthy Scrumptious Breakfast Cookies:
3/4 cup uncooked old-fashioned oats, to grind into flour (I use a high speed blender, and measure before blending)
3/4 cup uncooked old-fashioned oats (not ground)
1/2 cup raisens or pitted dates
1/3 cup chopped nuts (I use pecans, becuase this is South Carolina and that’s what we grow here!)
2 and 1/2 ripe bananas
3/4 cup applesauce
1 tsp vanilla
Preheat oven to 350 degrees.
Measure the 3/4 cup of oats into the blender and process it until fine. Add the applesauce, ripe bananas, and half of the raisens/dates, and blend until creamy. Add vanilla and blend it in as well.
Use a spatula to scrape the mixture out of the blender into a bowl. Add remaining ingredients to the bowl and mix. Let the mixture sit for a few minutes so the oats can absorb a little moisture.
Drop the dough onto a lined cookie sheet by spoonfuls, shaping each into a cookie round. Bake until golden brown, about 25 minutes.
This recipe can certainly be customized in almost unlimited ways, with a little experimentation. We can have pumkin variety for fall, maybe adding in some cinnamon for that. Or add some little chocolate chips for a little treat.
This post has been linked to Thrifty Thrusday at Living Well Spending Less !