My kiddos are quite happy with cereal for breakfast most mornings, but sometimes it’s nice to try something different. Cue these cranberry oatmeal breakfast cookies. Cookies for breakfast? When they’re as nutritious and delicious as these ones, yes and yes!
Need more convincing? What if I told you the recipe’s from Breakfast for Learning, an organization that has provided healthy meals to 3.4 million children since 1992? They know a balanced breakfast is essential for kids to learn and focus at school. Serve these heart-healthy cookies with milk and a piece of fruit and your kids will be off to a great start.
I’ve published the recipe below with permission from Breakfast for Learning, but you can also find it and four others in the organization’s free, downloadable booklet Before the Bell: Breakfast By the Batch for the School Week.
We’ve made these cookies a few times now and they’re such a hit that they’ll be in the regular rotation for the rest of the year. We’re not huge cinnamon fans so we use just one a teaspoon and find them perfectly spiced, and ‘tho we used a 1/4 cup measure per the instructions, we could only get 8 cookies (giant cookies at that!) per batch.
Try them and let me know what you think!
Cranberry oatmeal breakfast cookies
Makes 12 large cookies
1/2 cup mashed banana (about 1 large)
1/2 cup natural peanut butter
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/4 cup whole wheat flour
1/4 cup ground flax seed
1/4 cup non-fat milk powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 cup dried cranberries or sultana raisins
Preheat oven to 350°F. Lightly coat two baking sheets with cooking spray and set aside.
Stir together mashed banana, peanut butter or alternative, honey and vanilla in a large bowl.
Combine oats, flour, ground flax, milk powder, cinnamon and baking soda in a small bowl.
Stir the oat mixture into the banana mixture until combined (add 2 tablespoons of water if dough is too thick), while
your ambitious assistant stirs in dried cranberries or raisins.
Using a 1/4-cup measuring cup, drop dough 3 inches apart on prepared baking sheets. With a spatula dipped in water,
flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2 inch thick.
Bake for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
Store in an airtight container or re-sealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.