This is by no means my invention or a new thing. If you are familiar with the internet or on Pinterest very often you have probably seen these. I felt like sharing one with you though because my little girl is a cookie monster, so making a type of “cookie” that was more reasonable to eat everyday was a good idea. Plus, who doesn’t love getting to eat a cookie at breakfast. Honestly though, these can go with snacks or other meals of the day too.
I like this recipe for a lot of reasons. Simple and relatively healthy being obvious reasons. Another reason I like them is because it provides a perfect way to use those really ripe bananas sitting on your counter that you don’t want to eat, but don’t want to throw away either. This month is National Nutrition Month and the theme is “Go Further with Food.” The promotion is cutting back on the amount of food we waste. So this recipe can be a great one to have on hand when you notice those bananas aren’t going to last much longer. The fourth reason I like these is because the base recipe is 3 ingredients but the add in possibilities are endless. You can pick you or your kid’s favorites. They’re also another recipe I call forgiving. They are hard to mess up. You can add a little bit of anything without measurements being exact.
I’m a big pusher of moderation. I love trying all foods and I love letting my daughter experience them too. So she occasionally gets to share a real cookie with me and daddy. We are trying to teach her early the right way to enjoy those treats and that healthy foods and can be fun and tasty too. No joke, I have served her 1/2 of a small cookie with dinner that had a sandwich, steamed mixed veggies, and fruit and I watched her immediately pick up the cookie and eat a few bites and then continue to eat all the veggies with intermittent bites of the cookie. I try to stay very neutral about food and let her determine how she feels about them on her own. Cookies are awesome, but so are peas! Just for different reasons. When you serve mostly healthy meals and snacks to your kids you don’t have to worry about the occasional cookie or bag of chips, but these little breakfast “cookies” make her really excited about breakfast. Plus then she thinks I’m really cool 😉
That was a little off topic, but related in a way. Hey, I’m not perfect. 😉 It’s your nutrition advice for the day, for FREE!!
Now for the cookie recipe. These are super simple to make. So if you are making these for your little ones, get them in there helping you. Even if they just sit on the table and watch it exposes them to so much!
Toddler Breakfast Cookie
12-15 small cookies
2 cups rolled oats
2 ripe bananas
raisins (or other dried fruit)
nuts (avoid for kiddos under 4, choking hazard)
seeds (flax, chia, pumpkin, sunflower, again avoid with the younger ones. Can use ground flax)
honey (for kiddos over 1 years of age)
* we did about 2 tbsp natural peanut butter, 1/4-1/2 cup craisins, 1 tsp vanilla, 1 tsp cinnamon
Pre heat oven to 350F.
Mash bananas in a medium mixing bowl with a fork, potato masher, or with a mixer. Add the oats and all other mix ins and stir till combined. Use about 1 tbsp scoop and scoop onto a baking sheet line with parchment paper.
Gently flatten cookie dough batter. (These cookies don’t rise or spread very much.)
Bake for 15 minutes. Let cool on the baking sheet for about 5 minutes and then transfer to a cooling rack.
Store in the refrigerator for approximately 3-5 days.
Enjoy! My sweet girl sure did. 🙂