Vegan – Gluten Free – Dairy Free – Refined Sugar Free
As any busy parent knows, sometimes feeding kids can be a real energy sucker. With three boys I’m ALWAYS looking to find fast recipes that I can easily toss together for them. Often it feels like they eat food faster than I can make it and even with lots of leftovers available to them, they still want something different. This recipe is so wicked easy, fast and low on ingredients. So even when I’m days (or weeks) away from my next planned grocery trip, I can make these for the boys. (Bonus: They are so easy, they can make them for themselves!) Oats are one of the things I always have on hand because I store it in my long term pantry. Oats are comforting, hearty and great for so many things. They are healthy whole grains that you can purchase gluten-free certified if needed. Oats contain manganese, selenium, phosphorus, fiber, magnesium, and zinc and they are great for breastfeeding mothers who want a boost in milk supply. (You can add brewers yeast, fenugreek and other things to make these even more lactation friendly!)
In addition to always having oats, I always have frozen bananas in the freezer. ALWAYS. I really mean always. If I run out, its really, really rare, it usually causes me to panic a bit. Since I don’t go to the market all the time, when I do, I buy up to 4 bundles of bananas at once. As they brown up, I toss them into my freezer bag and throw them in the freezer. I’ve found over the years that I PREFER previously frozen bananas for baking. They seem to have the best moisture and flavor. Freezing super ripe bananas seems to really capture the best banana flavor possible. I use frozen bananas in smoothies and baked goods throughout weeks that I’m not shopping. Bananas and dried fruits are higher in naturally occurring sugar than other fruits, but they are packed with great energy … which my kids sure don’t need much of but I make them for them anyway. I prefer to use fruits over traditional sweeteners as much as possible because there is a diversity of nutrients. Bananas are dense with vitamins and they are a great choice of carbohydrates, but they are also packed with naturally occurring pectin, which is not only great for digestion but in egg free recipes, it helps to hold things together much like an egg would. Even when my pantry is absolutely bare, I can still make these healthy, fast cookies for the kids. With a flax-egg, I don’t even need eggs to make them, and even if I don’t use a flax egg, they still seem to hold together well enough.
Healthy Banana + Oat Breakfast Cookies
- 2 bananas, Mashed (thawed if previously frozen)
- 1 1/2 to 2 Cups Rolled Oats
- 1 Egg, or 1 Flax Egg
- 1 to 2 Teaspoons Cinnamon
- 1/4 Teaspoon Salt
- Mix-Ins: About 1 cup
—- You can use frozen fruit (1 cup of blueberries is pictured, raspberries are also great!), dried fruit, nuts, chocolate chips, chopped nuts, diced apples and even shredded carrot or zucchinni can be snuck in here! We prefer the recipe above with either blueberries or chocolate chips/almonds/raisins. These cookies can also just be made with 2 bananas and some oats. (with salt and cinnamon)
- Preheat the oven to 350°F.
- Mash bananas in a medium bowl and combine with the rolled oats. Add egg or flax egg, cinnamon and salt and mix in additions as you like.
- Place hearty spoon fulls (about 2 -3 tablespoons) on a greased cookie sheet (I like to use our bacon pan. It saves dishes and uses grease that’s leftover) or a sheet lined with a silicone baking mat.
- For best results you want to mush the blobs into shape with your hands a bit. If you moisten your hands with a smidge of water it helps to get them into shape best.
- Bake for 15 to 20 minutes or until they are done to your liking.
Serve warm with raw kefir smoothies or your favorite milk!
Flax Egg Directions: Combine 1 tablespoon of flax meal with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After fifteen minutes, remove it from the fridge, stir and use.