Fast and Easy Weekday Breakfast Idea

Welcome back to the real world. . . 

Well here we are, at the end of August again. Labor Day is right around the corner with football, cross country and all the other fall sports in full swing. I don’t know about you but this year has been difficult - maybe because Marshall is a Senior and maybe because, since he is a Senior his classes are beginning in waves. He’s taking classes at our local cooperative school but most classes are at Walters State Community College where he is a dual enrolling high schooler and will receive both high school and college credits. It’s a fantastic opportunity and I’m so thankful for it! And because he’s going to school, studying, working, frolicking and running cross country it can be a little hectic. That’s why I’m so thankful to have some fast, easy, delicious and nutritious breakfast ideas handy. Over the next few blog posts I’ll share some of our favorites. Today I’m sharing with you breakfast cookies. They’re a delight! They’re easy and fast, can be made to your taste buds and they’re healthy without anyone knowing.

Really? Yes. This recipe will save you on busy mornings when you need to get out the door and kids to school. These cookies are filled with goodies you know your kids need - protein to keep them full until lunch, fruit for their overall health and fiber to keep them regular. And they’re filled with the goodies they want - chocolate. So without further ado, here is my recipe for breakfast cookies:

3 ripe bananas smashed

2 tablespoons local honey

1/2 cup peanut or almond butter (crunchy or smooth depending on what you have in your pantry)

1 egg

2.5 cups old fashioned oatmeal

1/4 cup flax seed

1 teaspoon baking powder

1-2 teaspoons cinnamon (depending on how much you like)

1/2 cup Fresh or dried fruit of your choice (I recommend raisins, cranberries or apricots dried and small fruit if you’re using fresh)

1/3 cup mini milk chocolate chips

Preheat oven to 350 degrees. Mix bananas, honey, nut butter and egg together in a large bowl. In another bowl, mix oatmeal, flax seed, baking powder and cinnamon. Add the wet ingredients to the dry and mix. Then fold in fruit and chocolate chips. Place cookies in a teaspoon or tablespoon size cookie on a baking sheet and bake for 12-15 minutes. Once cooled place in a ziplock bag or Tupperware container and keep refrigerated for up to 10 days (they won’t last that long though). 

This recipe will make 15-18 cookies, depending on the size of cookie you make. And I’ve made them several times for friends with egg allergies and they’ve turned out just as well so if you don’t want the egg, leave it out. I appreciate the small amount of protein it offers. 

I hope you love these as much as we do! Let me know what concoctions you come up with. I’ve used apricots and coconut, cranberries and cherries, fresh blueberries and chopped strawberries and raisins. We love all the combos so I change them up to keep the boys happy. 

Good luck!

Aliceson