Breakfast

Oatmeal Breakfast Cookies

oatmeal breakfast cookie with peanut butter and banana

Who doesn’t like the idea of cookies for breakfast? This oatmeal breakfast cookies recipe  [with peanut butter, banana & black cherry] is very hearty and rich in fiber, while low in simple carbohydrates (e.g. white sugar).  You could call these oatmeal breakfast bars, but that sounds too plain. And these cookies are anything but plain.

The protein from the peanut butter and the magnesium from the banana – not to mention the calcium and good bacteria from the yogurt – all come together to make this a nutritious breakfast option that’s also highly portable.

oatmeal breakfast cookie with peanut butter and banana

 

Oatmeal Breakfast Cookies

Cook Time: 24 minutes

Yield: 12 servings

Ingredients

1 cup bananas, mashed (about 2 large bananas)
1/2 cup crunchy peanut butter
1/2 cup honey
1 teaspoon vanilla
2 cups rolled oats
1 cup whole wheat flour
1 tablespoon ground cinnamon
1/4 teaspoon baking soda
4 ounces black cherry yogurt
1/4 teaspoon salt

Instructions

Preheat your oven to 350° F. Line two baking sheets with parchment paper and set aside.

In a large bowl, stir together the mashed banana, peanut butter, honey, yogurt and vanilla. In a small bowl, combine the oats, flour, cinnamon, salt and baking soda. Stir the dry mixture into the wet mixture until combined.

Using a 1/4-cup measuring cup or large ice cream scoop, drop mounds of dough about 3 inches apart on prepared baking sheets. That's about six cookies per baking sheet. Using a spatula dipped in water, flatten each mound of dough to about 1/2-inch thickness.

Bake one sheet at a time for about 24 minutes or until lightly browned. Transfer the oatmeal breakfast cookies to wire racks to cool completely.

Notes

Store in an airtight container (up to 3 days) or freeze (up to 3 months).

http://bakedchicago.com/oatmeal-breakfast-cookies/