This is a pretty busy week around here and it’s been difficult to eat breakfast before running out the door. My sweet 2 yr old is taking swimming lessons M-F and it’s a pretty good drive to get to the pool. I came across this recipe on IG and thought these would be perfect for this week. I have a hard time calling them cookies because I feel like I’m cheating, but they are actually very healthy and full of oats, banana, flax seed and fruit. I think this recipe could be modified in so many ways (and I plan on trying), but this is what I have for now! I’ll be running out of the door in the morning with a cookie and coffee in hand! Hope you enjoy them and let me know what you think…
Gluten Free Oatmeal Breakfast Cookies – makes 12 cookies
1 cup oats
1 cup oat bran
1 cup mashed banana (2 large ripe bananas)
2 Tbsp ground flax seed
2 tsp ground cinnamon
1 tsp vanilla extract
12 tsp your choice of jelly/jam
drizzle with all natural peanut butter (or nut butter of choice)
Preheat oven to 350. In a food processor, add the oats and pulse until they resemble a coarse meal. Then add all the remaining ingredients (except jam and peanut butter) and pulse until combined. Mixture will seem wet. Drop the batter by large spoonfuls onto a parchment lined baking sheet. Using your thumb or a small spoon, make an indentation in the center of each cookie and fill with 1 tsp jam. Bake at 350 for 11-12 minutes. Let them cool and then drizzle with your nut butter if desired.
**If you don’t have oat bran, just use 2 cup of oats for the recipe. I like the oat bran, personally, because it adds a bit more fiber. I found my oat bran at Trader Joe’s and I prefer to use this fruit spread because it has no added sugar.
This recipe adapted from Oh She Glows.