Oatmeal is our family’s favorite breakfast, but why limit it to just breakfast? These banana oatmeal breakfast cookies are perfect for an on-the-go snack or a sweet treat after dinner. Plus, it’s really wasy to modify based on what nuts or fruits you have on hand.

My kids and I love making cookies together. Trade your traditional chocolate chip cookies for a healthier – and still delicious – treat for the kiddos. It’s a nice change up from the traditional snack. If you have them for breakfast, you can just take it in the car and not worry about the mess of regular oatmeal!

Ingredients

2 1/4 cups rolled quick oats

1/2 teaspoon sea salt

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup ground flaxseeds

1/2 cup mashed bananas

1/4 cup organic peanut butter (microwave for 30 seconds)

1/4 cup maple syrup

1/4 cup vegan chocolate chips

1/4 cup raisins

1/4 cup chopped cashews

optional: sunflower seeds, cranberries and other nuts

 

 

Instructions

Preheat the oven to 325 ° F/ 165° C.

Line a baking sheet with a SILPAT or other silicone baking mat.

Mix all the dry ingredients together, then add in the wet ingredients in order.

Use a wooden spoon or spatula and stir together until together, stirring for about 30 seconds so as to incorporate everything but not over mix. The batter should be sticky and thick.

Using a little less than 3 tablespoons for each cookie, form dough firmly into cookies, and place on baking mat. Leave a little space between each cookie (they won’t spread out while baking but will puff up just a little bit).

Bake for 12-15 minutes on the top rack of your oven until tops are golden brown.

Allow to cool for 5 minutes on baking mat then transfer to a wire rack to cool completely. Enjoy!

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Quick tip: Can;t eat them all in one sitting? Store them in an airtight container in the fridge for up to 3-5 days.

Recipe and image courtesy of Jessica in the Kitchen.