Our little munchkin has been on a bit of a breakfast strike lately. He might eat it eventually, but most of the time his breakfast is still uneaten at lunch time. Cornflakes, toast, scrambled eggs & sausage..even pancakes! Now that he’s going to nursery 3 mornings a week, I’ve been waking up stupid-early to try to entice him and fill that little tummy. All for naught.
These breakfast cookies are a desperate attempt to nourish his little body (and brain) without the daily struggle. Now, he’s never been a porridge eater, but raisins are practically a food group at this house. The golden linseeds bring protein, fiber, and Omega 3’s and the banana & maple syrup give just the right amount of moisture and sweetness. Feel free to adjust that sweetness to suit your family.
Also, feel free to bake these a teeny bit longer than the recommended time if you (like my dad) like the taste of slightly-scorched oatmeal raisin cookies. Like most of what I bake, they’re perfect with a cuppa (or some cold milk).
Ingredients
Instructions
- Preheat oven to 180C/350F and line your baking sheet with baking parchment.
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In a large bowl, mash the bananas and then mix in peanut butter, honey/syrup, and vanilla. Small lumps are okay, big lumps make for an uneven bake.
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In a small bowl, combine the oats, flour, ground linseeds, powdered milk , cinnamon, and bicarbonate of soda.
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Slowly add the dry mixture to the wet, mixing until you don’t see any dry spots. Gently fold in your add-ins.
- Using a cookie scoop or 2 small spoons, drop rounded tablespoons of dough about 6cm apart on lined baking sheet. Then, with a wetted fingertip, flatten each dough mound until about 1.5cm tall.
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Bake 10-12 minutes or until lightly browned. Bites will keep in an airtight container for about 3 days or freeze well for up to two months. Feel free to make these a little larger, just bake them a bit longer.
