Sunday, November 18, 2012

Breakfast Cookies

My former sorority sister Lauren should be voted Mom of the Year.  She's a hard-working entrepreneur, dedicated Mom, social chair for other Mom's, and also a healthy chef for her beautiful daughter Bryn and her friends.  Her most recent playdate featured Breakfast Cookies that were devoured by the kids and adults alike in about one minute flat. They're so good that it's hard to believe they're nutritious.  It's no surprise since everything she does is extraordinary. 
Recipe after the jump:

Here's the recipe from Weelicious:
Yields: 30 cookies
3 bananas (preferably ripe or spotty bananas)
2 cups old-fashioned oats
1 cup pitted and chopped dried dates
1/4 cup oil (Lauren uses sunflower oil)
1/2 tsp cinnamon
1/2 cup any of the following: raisins, craisins, sunflower seeds, pumpkin seeds, or chocolate chips*
1/4 tsp salt
*I use a mix of raisins, craisins and sunflower seeds; Lauren uses raisins, sunflower, and pumpkin seeds.

Preheat oven to 350 degrees.  Mash the bananas in a bowl until runny and mix in the remaining ingredients.  Allow the mixture to sit for 10 minutes.  Using a mini ice cream scoop or tablespoon, place the batter onto a silpat or parchment-lined baking sheet. Bake for 25 minutes.  Cool and serve.

To make into bars, place the dough in a greased 7" x 11" dish and bake for 35-40 minutes. Allow to cool.  Cut into bars or squares. 
To freeze: allow cookies to cool ompletely after baking and then place them into a Ziploc bag, label, and freeze for up to 3 months.

No comments:

Post a Comment