With early morning schedules and lots of things going on, breakfast is often a scramble. My boys like to have cereal in the mornings, but I really enjoy being able to give them things that will stick with them longer and pack more nutrition than boxed cereals. Yeah, we’ve done fruit pancakes and different muffins, but their favorite breakfast alternative lately is chocolate chip breakfast cookies.
Can you blame them? Who wouldn’t want chocolate chip cookies for breakfast, right? They like the fact that they’ve “convinced” mom to give them cookies for breakfast, and I love the vitamins that are packed into them. The best part? They don’t even realize how good these cookies are for them. I’m not telling ‘em – are you?!?
There’s no refined sugar in these, which is fantastic. And, there’s no flour either. That makes them gluten-free so long as you choose a certified gluten-free oat. And, along with the banana, honey and peanut butter, you can add whatever dried fruit and nuts you like. We add raisins, cranberries and whatever nut we have on hand most of the time, but sometimes we mix it up and use dried blueberries or other fruit, too. We’ve used butterscotch chips, white chocolate chips, and even dark chocolate chips before. The little bit of sweetness from them help the kids feel like they’re getting something by me even though I KNOW what they’re really getting.
Are you looking for something that’s easy for the kids to grab on their way out the door in the morning? These are healthier than toaster pastries and a whole lot more filling. What fruits and nuts do your kids like? I’d love to hear about your flavor combinations!
- 2 cups quick oats
- ½ teaspoon salt
- 1.5 tsp ground cinnamon
- 1 cup peanut butter
- ⅓ cup honey
- 3 bananas, overripe and mashed
- ½ cup chocolate chips
- ¼ cup raisins
- ¼ cup dried cranberries
- ¼ cup each, slivered almonds and chopped pecans
- Combine all ingredients together completely in a large bowl.
- Drop mixture, one tablespoon at a time, onto cookie sheet.
- Squash the cookies down (they won't spread on their own),
- Bake at 325 for 15 minutes, or until lightly golden brown.
- Let cookies cool for 30 minutes on a cooling rack.