I like knowing my family has a great start to their day. Most mornings my daughter and husband have oatmeal but now that it is warmer they aren’t so keen on having something warm in the morning. I came across a few recipes for breakfast cookies that didn’t quite have what I wanted and were not gluten free… so I thought I would try and create some of my own with a few nutritious and power packed ingredients. These are great to grab on the go and great for a mid morning snack. They are a soft cookie as they will not be crunchy when finished – can also add more banana to add more moisture. *If peanut butter is very runny, the batter will be a little runnier. Can add a bit more oatmeal if needed.
- 1 cup gluten free oats
- 1 tablespoon ground flax
- 2 -3 thawed bananas
- 2-3 tablesspoons of peanut butter (smooth)
- ¼ cup of roasted unsalted sesame seeds.
- 1/4 cup of slices dried apricots or chocolate chips.
- ( honey to taste) I don’t add any sweetener as I prefer cutting out any extra already.
In a bowl, add the oats, flax and thawed bananas. Mix together thoroughly , add in the peanut butter, sesame seeds &optional ingredients ( if using). Blend completely so that all ingredients are mixed together well, but do not over blend.. Scoop onto parchment paper lined cookie sheet, flatten slightly and bake at 350 for 15 min. The cookies will be slightly browned and soft when done. Enjoy! What are some of your quick on the go breakfast options?