Banana Breakfast Cookies

"Love is the strongest force the world possesses, and yet it is the humblest imaginable."

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-Mahatma Gandhi

Today is Valentines Day! I sincerely hope all of you are as lucky as I am on this day where all is focused on love, hearts, flowers, chocolates and romance. My husband brought me home some gorgeous roses in addition to taking me shopping a few days ago for a few things I had my eye on. I told him, "if you buy me all of this, it can be your Valentines day present for me?" I didn't expect the flowers too. So I got double the gifts this year, score! Of course it's not all about the presents. I'm also happy to say I have a wonderful husband and am very happy with him all around, (98% of the time.)


I used to bake for a local coffee shop, and these banana breakfast cookies were one of the best sellers. They're essentially oats, fruit, nuts and seeds, all wrapped up in a cookie. They were popular with customers who liked to eat healthy. These can also be made gluten free if you use gluten free oats.

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They make for a perfect grab and go breakfast. The cookies can also be individually wrapped and frozen, so you can bake up a whole bunch of them and only do the work once, for days of healthy breakfasts.

They're pretty flexible too. I usually add honey or maple syrup to them because I like things on the sweet side. But if you don't, you don't need to at all, the bananas and dried fruit can provide enough sweetness. I make mine with dates, walnuts and sunflower seeds, or pumpkin seeds, but you can use any dried fruit and nut you like. Raisins or dried apricots with almonds or pecans would be lovely as well.

the roses in the background are the ones I got for Valentine's day

 

 

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Banana Breakfast Cookies

this recipe makes only 8 large cookies, (ice cream scoop size) but it can easily be doubled

Ingredients

4 large very ripe bananas (previously frozen is fine, just thaw them first)

2 cups oats-old fashioned or quick,(but not instant)- ground into a fine powder in a blender (I used a Vita Mix) - if you are gluten free, make sure they are gluten free oats

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

2 tsp vanilla

1/2 cup honey or maple syrup-optional depending on the level of sweetness you desire

1/2 cup chopped walnuts-or any chopped nuts- (make sure they are unsalted)

1/2 cup chopped dates-or other dried fruit

1/2 cup sunflower seeds-or pumpkin seeds- (again, unsalted)
more oats, not ground, if needed about 1/2 cup

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Directions

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Preheat the oven to 350 degrees Fahrenheit, (160 degrees Celsius)

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In a large bowl mix together the dry ingredients, the ground oats, the baking soda, salt and cinnamon.

Using the same blender you used to grind the oats, puree the bananas. (you can also just mash the bananas, either way works well.) Add the mashed or pureed bananas, the vanilla and the honey or maple syrup (if you are using it.) Mix it all together.

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Add most of the nuts, dates (or other dried fruit) and seeds, reserving some to place on the tops of the cookies before baking, if desired. (This isn't necessary, it just highlights the ingredients, which is nice if someone beside you is eating them, they will be able to see what's inside.)

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Now check the consistency of the batter/dough. If you used the honey, or maple syrup, you will probably need to add more oats (not ground) about 1/2 cup. (Also if you pureed the bananas, your dough will be more wet) You want it to be the consistency of soft cookie dough, not too stiff. You want to be able to scoop it onto cookie sheets and have it not spread out.

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Scoop the cookie dough onto cookie sheets lined with parchment or a Silpat liner, using an ice cream scoop.

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Bake for 14-18 minutes, or until done in the middle. Store in an airtight container when cool. Wrap them individually with Saran wrap and place in a Zip top bag in the freezer if you wish. They will keep in the freezer for months.