Cookies for breakfast? I’m in.
These breakfast cookies are a portable way to get all the benefits of a healthy bowl of oatmeal in the palm of your hand. Without all the dripping and mess.
I originally made this recipe to try and break my son of his two cereal bar a morning habit, but he is too freaked out by the cookies for breakfast concept to try them. More for me, I guess!
My recipe calls for craisins, sunflower seeds, and pecans to amp up the nutritional factor of the cookies, but you can substitute your favorite oatmeal mix-ins: raisins, diced apples, walnuts, etc.
If you find a combination of flavors that is out of this world, let us know so we can try it too!
HEALTHY BREAKFAST COOKIES
(adapted from Wise Bread)
3 mashed bananas
1/3 cup apple sauce
2 cups uncooked quick-cooking oats
1/4 cup skim milk
1/2 cup craisins
1/3 cup pecans, chopped
1/3 cup sunflower seeds
1 tsp vanilla
1 T cinnamon
1 T sugar
Mix all ingredients together. Spoon the dough by teaspoonful onto a greased cookie sheet.
Bake at 350 for 15 minutes. Cool and serve. Leftovers can be frozen.
EDIT: Several readers have asked for the nutritional information for this recipe. I used an online nutrition calculator and estimate amounts and ingredients as best I could. I can’t vouch for the accuracy of the information from this third party site, but it should give you a good idea.
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Thanks, Jessica Hill