On to the cookies I mentioned yesterday, finally!  These are meant for breakfast – fruit, granola, oats, and peanut butter!

Sometimes you try a recipe and it’s just mediocre.  Or you experiment by changing things up and destroy it completely.

This was not one of those times! :)

Inspired by both this recipe and this recipe and this batch of my perfect granola.   It’s super simple.

Combine the wet ingredients; try not to eat so much of this concoction and that you forget completely that you were planning on making cookies.  Trust me, it’s a legitimate warning.

Combine dry.

Mix, scoop, bake…. and eat!

Granola Breakfast Cookies

by Claire, RD

Perfect for breakfast on the go!
115 calories, 6 grams fat, 3 grams protein

Ingredients (9 cookies)

  • 3/4 cup mashed banana
  • 1/4 cup Creamy Peanut Butter
  • 1 Tbsp almond butter (or more peanut butter)
  • 1/4 cup sugar free maple syrup
  • 1 tsp vanilla extract
  • 1 cup whole oats, divided
  • 2 teaspoons cinnamon
  • 1/4 tsp baking powder
  • pinch salt
  • 3/4 cup granola of choice

Instructions

Pre-heat oven to 350.

Mash banana (I used frozen, defrosted) until the lumps are gone. Mix in peanut butter, almond butter (if using), and syrup.

Grind 3/4 cup of oats into flour.

Combine dry ingredients and mix well, including oat flour and 1/4 cup whole oats.

Add wet to dry and scoop into 1/4-1/3 cup portions (I got 9 cookies using an old-fashioned ice cream scoop).

Bake 15-20 minutes, until tops are beginning to brown (mine took 15 minutes on a convection setting).

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The oat flour gives them a delectable chewiness and a nice amount of fiber.  Chocolate chips would easily take them from breakfast to dessert!

One of these cookies + a vanilla Chobani made for one of my most filling, satisfying, delicious breakfasts in weeks.  Can’t wait to repeat it tomorrow. :)

(Give me a break on the bad photos – crappy kitchen lighting – and try the recipe – you won’t regret it!)

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