I was looking to make an easy on-the-go nourishing breakfast treat to get us out the door for skiing this season because the truth is getting chores done and out the door by 7:30 am on any given Saturday isn’t the easiest for this family.
And these breakfast cookies take all of 5 minutes to mix and 18 minutes in the oven so they totally fits the bill.
(The kids can even help make these … yay! Teaching moment — fractions made easy and fun and the reward is a tasty treat when all is said and done!)
Also, when you eat as many bananas as we do, you’re sure to have a few over-ripe ones every now and again, so this is an excellent way to put them to tasty use.
- 3 over-ripe Bananas
- 1 1/2 c. Rolled Oats
- 1/4 c. Raw Chia Seeds
- 1/2 c. Chopped Walnuts (I’ve also been known to add pumpkin seeds, sesame seeds, sunflower seeds and or chopped hazelnuts … so long as the nuts add up to about 1/2 cup, it’s all good)
- 1/3 c. Dried Fruit of Choice (we used tart cherries today but I’ve also made them with dates, blueberries, apricots and raisins)
- 1/4 tsp. sea salt
- 1/4 c. to 1/3 c. Grade B Maple Syrup (most people like them sweeter than we do, so I figured the nutrition using caloriecount.com using 1/3 cup of syrup)
Preheat oven to 360 degrees (F).
Mash the bananas. Add the rest of the ingredients and stir until well-combined.
Spoon “cookies” onto a parchment covered cookie sheet.
Makes 14-16 Tablespoon-sized cookies.
Bake for 18 minutes.
Breakfast-on-the-go … an easy snack … a treat for your next potluck. Woohoo!