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!
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.
Mix, scoop, bake…. and eat!
Granola Breakfast Cookies
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
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).
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!)