I’ve been on a bit of a breakfast rant lately…hence another breakfast post!
I also found some back up! I feel like I could have written this article myself. A highly recommended read: What a Dietitian Eats
My last post, Overnight Slow-Cooker Banana-Coconut Steel-Cut Oatmeal, is one of my favorite breakfasts. But, if I’m in a hurry in the morning these cookies are my go-to grab-and-go breakfast.
If you stick to one cookie try and get an additional source of protein such as berries and Greek yogurt. I generally eat my cookie on the way to work and then have my yogurt and berries when I get there.
Each cookie (if you make 13) is approximately 285 kcal, 5g fiber, 35g carbohydrate and 10g of protein – not bad for a cookie!
- 1¾ cups banana puree, 3-4 large, over-ripe bananas
- ¼ c almond butter
- 2 tsp vanilla extract
- 2 eggs
- 2 c large flake rolled oats
- ¾ c dried fruit (dried blueberries and chopped apricots are my favorite)
- ¾ c chopped raw walnuts or pecans
- ⅓ c chopped dark chocolate (56g)
- 3 tbsp flax seed
- 2 tbsp pumpkin seeds
- ½ cup wheat bran
- ⅓ cup skim milk powder
- ¾ tsp salt
- ⅛ tsp cloves
- 2 tsp cinnamon
- ¼ tsp nutmeg
- Preheat your oven to 350°F
- Puree bananas in a food processor and measure out 1 and ¾ cups. Put this amount back in the food processor, add almond butter, vanilla extract, and eggs. Blend well. (this step can also be done by hand in a mixing bowl)
- Mix the remaining dry ingredients in a large mixing bowl
- Add the banana mixture to the dry ingredients and mix
- Drop the batter by the heaping ~1/4 cup full on to a greased cookie sheet (or use parchment), flatted slightly
- Bake for 15-16 minutes, rotating the pan half way through. Cool on a wire rack.
- I keep them individually wrapped in the freezer or on the counter for 3-4 days.