Porridge Oat Protein Bites -or- My Kid Refuses To Eat Breakfast So I Turned It Into Cookies
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).
Servings:
18
yield(s)
Prep Time:
10
mins
Cook Time:
12
mins
Total Time:
22
mins
Ingredients
-
large banana (or 2 small)
(the browner the better)
-
130
g
peanut butter
(crunchy or smooth..or use almond or sunflower butter)
-
120
g
maple syrup
(or honey or agave syrup)
-
2
tsp
vanilla extract
-
80
g
porridge oats
(In this US this are "quick-cook")
-
30
g
plain flour
(We use gluten-free. Regular or even Whole Wheat would work.)
-
28
g
golden linseeds, ground
(Also called Flax Seeds)
-
32
g
powdered milk
(or protein powder)
-
2
tsp
ground cinnamon
-
½
tsp
bicarbonate of soda
((baking soda))
-
110
g
add-ins
(dried fruit/nuts (rough chopped) or chocolate chips)
Instructions
-
Preheat oven to 180C/350F and line your baking sheet with baking parchment.
-
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.
-
In a small bowl, combine the oats, flour, ground linseeds, powdered milk , cinnamon, and bicarbonate of soda.
-
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.
-
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.