The recipe I’m featuring today was such a GREAT find I am so excited! I have been wanting to do something fun and a little different for snacks and maybe even occasionally for breakfast, so I’m eager to try this. You see, we can’t seem to keep cold cereal on hand (nope, not even the whole grain nut type), two boxes are gone in one sitting and we all know how expensive that would be on a daily basis.
There are many mornings where making a full breakfast just doesn’t work well so it’s great to have something quick to grab. Also, the hungries hit the boys frequently throughout the day and I love knowing I have something healthy to give them that will fill them up and really feed their bodies well.
So, as I was looking around online I stumbled upon eatbetteramerica.com and their wonderful Healthified Oatmeal Peanut Butter Breakfast Cookies (quite a mouthful in so many ways lol). Everything about this recipe I love! It uses natural peanut butter (you should always use the unsalted unsweetened type anyway, it doesn’t take long for the family to get used to it I promise) and honey. There’s NO white sugar in this recipe, what an amazing healthful treat for your family!
Healthified Oatmeal Peanut Butter Breakfast Cookies
Nonstick cooking spray
1/2 cup mashed banana (about 1 large)
1/2 cup chunky natural peanut butter (unsalted and unsweetened)
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/2 cup Gold Medal® whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1 cup dried cranberries or raisins
1. Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
2. Using a ¼-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
3. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.
1 Serving: Calories 220 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 35mg; Total Carbohydrate 38g (Dietary Fiber 4g, Sugars 22g); Protein 6g Percent Daily Value*: Vitamin A 2%; Vitamin C 2%; Calcium 4%; Iron 8% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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