Today! I want to start planning our Christmas menu because we have less than two weeks to go, AND start thinking of some items that would be good to have kind of…around…for snacking and random meals and something to prevent eating sugar cookies for breakfast.
Instead, breakfast cookies! And Beck in her jammies. Makes sense.
I posted these a few months ago; they were one of the things Beck and I made before we had Will. We kept them in the freezer and took out a few each week for breakfasts, and they have been the BEST thing to have around. Healthy, hearty, chewy, all the good things about a breakfast cookie. I definitely added chocolate chips to ours, because of course I did. I love looking back on these pictures because I remember this day so well. It was super sunny and warm outside and Beck and I made a ton of food for the freezer and for the blog while Jay worked, Will kicked my innards, and it was less than two months ago but somehow feels like a different lifetime. How does THAT work?
Check out the original post for some other details about the recipe, and make a batch of these this weekend! I love having them around for snacks and breakfasts to break up all the butter-heavy (not a bad thing) food we are working with this time of year.
- 4 medium bananas, very ripe
- 5 cups old fashioned oats
- 2 cups nut butter (I used almond butter here)
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips
- 2/3 cup honey
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 cups fresh or frozen blueberries
Preheat the oven to 325F and prepare a baking sheet with parchment paper or silicone mats.
With a fork, mash the bananas until smooth until the bottom of a large bowl. add the rest of the ingredients EXCEPT for the blueberries and stir until combined - use your muscles! When the batter is mixed, fold the blueberries in very gently.
Use a 1/3 cup scoop (I use a measuring cup sprayed with cooking spray) to form large cookies on the baking sheet, leaving about an inch between each one.
Bake the cookies in batches for 18 minutes. Let the cookies rest for 10 minutes on the baking sheet, then remove to a wire rack to cool completely. Repeat until all the batter is baked. Makes about 24 cookies.
I find that the 1/3 cup measure is perfect for a hearty cookie, enough to fill you up for breakfast. You can certainly make them smaller, just reduce the cooking time by a few minutes and bake these until just set so they aren't dry.
These freeze well, just thaw them on the counter for a few hours or in the fridge overnight.
I suppose you could leave the chocolate chips out for health purposes, but why?
Adapted and doubled from Sally's Baking Addiction: https://sallysbakingaddiction.com/good-morning-sunshine-breakfast-cookies/