And better yet, they're make ahead breakfasts you can feel good about!
I had Miss Mak help me with these this morning and since most of the measurements are large it was fairly easy. The fun part was using a potato masher to cream the bananas. Of course her favorite part was taste testing.
First up...
Peanut Butter Banana Oatmeal Squares
What You'll Need:
1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar {I used rapadura)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter
What To Do:
Mix together the quick cooking oats, sugar, baking powder, kosher salt and ground cinnamon.
Add in the vanilla extract, milk and egg. Mix the ingredients together.
Then add in the mashed banana and peanut butter. Combine all of the ingredients.
Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. Bake at 350 F degrees for 20 minutes.
Cut into squares and enjoy!
and since I already had half of the same ingredients out, I went ahead and made a batch of
Banana Oat Breakfast Cookies
What You'll Need:
1 tsp vanilla extract
1 tsp cinnamon (or more, to taste)
1 cup unsweetened applesauce
1/3 cup raisins, or to taste
1 1/2 cups oatmeal, quick or old fashioned
2 ripe bananas, mashed with fork until creamy
What To Do:
Set oven to 350.
Mix first three ingredients in a large bowl.
Add remaining ingredients and let sit for at least 10 minutes. {I used old fashioned oats so I let it sit for closer to 20.}
Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds.
Bake approx. 30-35 minutes, or until golden & done.
Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.
When completely cool store in a covered container.
