Home Economics: Breakfast Oatmeal Cookies

imageThese oatmeal breakfast cookies are the bomb! They are the perfect grab and go breakfast option, especially great for people who might need to eat breakfast while driving to work or multi-tasking on the job. I found this recipe on Pinterest and have since modified it a bit. I actually tripled the recipe to meet my needs. If I’m going to take my Kitchenaid mixer out, I might as well really use it and make a ton of cookies. With the recipe tripled, it yields 17 two cookie servings, and they freeze really well. Here is the link to the original recipe.

This is my modified recipe:
6 ripe bananas
1 C almond butter
2 C unsweetened applesauce
3 scoops vanilla protien powder (I have also used chocolate)
3 tsp vanilla extract
4 1/2 C quick oats
3/4 C pecan or walnut pieces

Preheat oven to 350 degrees

image
Mash the bananas in your mixer.

imageThen add the almond butter, applesauce, protien powder, and vanilla extract and blend together.

imageSlowly add in the oats and nuts, then let the dough rest for 10 minutes.

imageI use my cupcake scoop to make my cookies uniform in size. Unusually I use parchment paper so I reduce cleaning time, but I was out, so I sprayed my cookie sheets with spray oil. Cooking time varies from 20-25 minutes. Mine were done in 20 minutes. Once out of the oven, I transferred the cookies to a cooling rack.

imageOnce the cookies are cool, I put two in a snack-sized ziplock bag and then put the ones I want to freeze in a gallon-sized ziplock bag.

Two cookies and a hardboiled egg make a filling and easy breakfast for me. I’ve been dying to try this recipe with PB2 instead of the almond butter, but haven’t done it yet. I think it would work…maybe next time!

Homework: What is your favorite grab and go breakfast recipe?

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