There are days in our house where we are up well before the sun is and come 9 a.m. I look at the clock and swear it should be noon.
On those days I've found I need a pick-me-up. The kids usually like to eat shortly after they wake-up, so if they are up at 5:30 a.m. then we are usually eating by 6:30 a.m. After that lunch doesn't usually start until 11:30 a.m., leaving 5 hours in between. Well, when I'm running on fumes and chasing one kid from here to there constantly, 5 hours is a long time for me with nothing in my belly.
So, I invented these cookies. Biz, talked about making breakfast cookies a few weeks back, so I thought I'd join the craze and make some too!
And just to clarify they are called "cookies", but they do not taste like a cookie. They are more like a dense muffin, yet in cookie form. I did not add any sugar, so the tiny bit of sweetness comes from the banana and applesauce.
Two of these around 9 a.m. seem to do the trick of my empty belly syndrome.
We've been buying frozen organic blueberries from Aldi's, so in they went, but certainly sub in another fruit, nut or dark chocolate if blueberries aren't your thang.
After these bake, I let them cool a bit, then place the whole cookie sheet in the freezer for an hour. Once frozen, I placed them in a freezer storage bag. When 9 a.m. rolls around and I'm in desperate need of a {healthy!} snack I take out one or two, nuke them for 30 seconds in the microwave and gobble them down.
The nuts, oats and banana easily keep me full until lunch. I'm down to just two left in the freezer, so making more is on my list to do.
Blueberry Oat Breakfast Cookies
Print this Recipe!
2 ripe bananas, mashed
1 c. unsweetened applesauce
2 T. chia seeds
1/2 t. salt
1/2 t. cinnamon
1/4 c. silvered almonds
1 1/4 c. dry oatmeal
1 T. flax seed
1/2 c. whole wheat flour
1/2 c. blueberries
1. In a large bowl combine all the ingredients, except the blueberries, mixing well. The batter will be wet.
2. Gently fold in the blueberries.
3. Preheat the oven to 350 degrees and grease a cookie sheet.
4. Using a large cookie scoop, scoop the "dough" onto the pan, gently pressing each cookie down until it is flat.
5. Bake for 20-25 minutes or until just golden.
6. Allow to cool before eating. Keep on the cookie sheet if wanting to freeze, placing the cookie sheet in the freezer for at least one hour. Remove cookies from the cookie sheet and place in freezer safe storage bags. To eat out of the freezer, microwave each cookie for 25 seconds.
What do you eat mid-morning to tide you over until lunch?
