Tuesday, March 31, 2015

Breakfast Cookies

Breakfast cookies! We all love these and eat one for breakfast almost every day. Super healthy, vegan except for honey, delicious, and they freeze beautifully. No fuss in the mornings - pull out of the freezer, 30 seconds each in the microwave (or not), serve plain or with almond milk. We eat them on the run, too.

I base my recipe off of this one from MoneySavingMom. The significant changes I make are to make six times the recipe, to divide the "sunflower seeds" instruction into six types of seeds, and to use different nut butters in addition to peanut butter.

So here goes (the pictures will show a big batch (6X the instructions) but I'll give the instructions for a basic batch - but trust me, no matter how much you make you'll wish you'd made a bigger batch!):


2 bananas
2.25 cups quick cook oats
3/4 tsp salt
1 tsp cinnamon
1/2 cup seeds
1/4 cup honey
1/4 cup raisins or other small dried fruit
1/4 cup chocolate chips
1 cup peanut butter (or other nut butter)
Optional: sprinkles

Find a big bowl. A really big one. Pre-heat oven to 350.

First mash up 2 bananas with a potato masher:

Add 2.25 cups quick cook oats (you can pulse regular flat oats in the food processor for a few seconds to turn them into "quick cook"):

Add 3/4 tsp salt, 1 tsp cinnamon, and 1/2 cup seeds (I use sunflower seeds, chia seeds, freshly ground flax seeds, wheat germ, and ground sesame seeds):

Add 1/4 cup honey, 1/4 raisins (or cranberries or dried cherries), and 1/4 chocolate chips (I love the dark chocolate Enjoy Life chips):

Add 1 cup peanut butter (I use my food processor and make almond, cashew, walnut, and sunflower seed butter - plus a few scoops of peanut butter because it's delicious!):

Mix it all up (I highly recommend just using your hands) and scoop 1/4 cup at a time into oiled (sprayed) muffin tins - flatten and then press sprinkles in if you want:

Bake for around 15 minutes until edges are golden. Turn out onto a dishcloth and let cool. Freeze or eat fresh!