Monday, February 2, 2015
These breakfast cookies are packed with protein and fiber and are a great way to start off a healthier day. You know we all have days like this……we stay up a little too late the night before and the next morning we sleep in longer than expected. Then to top it off we have an important meeting first thing and there is no time for a proper breakfast.
Now bring in ripe bananas, rolled oats, almond butter, honey, coconut, nuts and dried fruit. A robust combination of ingredients to help undo the damage. Also there is no flour or butter, sounding even better, right. So here is a quick and easy way to enjoy breakfast on the run. You can individually freeze each cookie and grab one as needed. Seize the day!
3 medium-sized ripe bananas
1/2 cup rolls oats
1/4 cup nut butter (I used almond butter)
1 tablespoon honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 cup unsweetened shredded coconut
1/3 cup nuts (I used pistachios)
1/3 cup of dried fruit (used raisins)
Preheat oven to 350°.
In a large bowl smash bananas with the back of a wooden spoon, stir in the oats, almond butter, honey, vanilla and cinnamon, stir well. Fold in coconut and raisins and let mixture sit for 10 minutes so oats can absorb moisture.
Using a 1/4 measuring cup fill with mixture and drop onto a parchment lined cookie sheet. Bake for 20 to 25 minutes until golden brown.
Makes 11 cookies.
Recipe has been slightly adapted from Doctor Oz The Good Life Magazine.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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