It has been just over a year since I shared a favorite recipe of mine, Breakfast Cookies. They have been a huge hit here at the blog and with friends and family. Ava’s first grade teacher even asked for the recipe and informed me she has passed it along to many. I have
improved upon it since I last posted it and felt it only right to share how much tastier it has become.
One change you’ll notice is I have doubled the recipe. I have 4 kids and they can go through the smaller version way too quickly. This recipe is quite adaptable. You can toss in 2 cups of any combination of dried fruits, nuts or chocolate chips you like.
These cookies are so portable and packable they are ideal for breakfast on the go, snacks at school, and energy before practice or the big game.
5 very ripe bananas, mashed
2/3 cup unsweetened applesauce
1/2 tsp vanilla
3 TBS peanut butter
1 tsp cinnamon (this is an estimate, I don’t ever measure it)
1/2 tsp nutmeg (also an estimate)
4 cups oats
2 cups dried fruits, nuts, chocolate chips (My standard is 1 cp raisins & 1 cp craisins but I have also added chopped up Hershey bar and it was tasty)
Preheat oven to 350 degrees and lightly grease a 9×13 baking dish. In a large bowl mix everything but oats and add-ins (fruit, nuts, etc). Once well mixed fold in oats until mixed through. Then fold in add-ins. Spread in baking dish and smooth out the top. Bake for 20-25 minutes, until golden brown on top and middle is set. Allow to cool completely before cutting into bars.