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).
- Preheat oven to 180C/350F and line your baking sheet with baking parchment.
- 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.