For all you parents out there who struggle with healthy options for your kids’ breakfasts, I totally understand. Most of the time, breakfast is really a dessert--full of sugar and processed carbs. 

In an attempt to provide a better breakfast option with all real ingredients for my daughter, I started making these cookies a couple of times a month. And, yes, I like them, too. They are great for on the go.

Cheers!

Jen

Peanut Butter Banana Breakfast Cookies

Makes 16 cookies.

Total time: 30 minutes

Ingredients:

• 3 medium bananas, over-ripened
• ½ cup all-natural peanut butter or other nut butter of choice
• ½ cup applesauce or one single serving applesauce container
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ½ tsp salt
• Dash of nutmeg
• 3 cups of old fashion or thick-cut oats (gluten-free, if desired)

Directions: 

1. Preheat oven to 350 degrees. 
2. In a large bowl, mash bananas. Mix in peanut butter and applesauce until well combined. Next, add vanilla extract, cinnamon, salt, and nutmeg. Then stir. Finally, fold in the oats. 
3. With a large ice cream scoop or ¼ measuring cup, scoop out mixture and place on a baking sheet lined with parchment paper. Continue with the remaining batter. Cookies can be close together as they don’t expand when they cook. Makes up to 16 cookies. 
4. Bake for 20-25 minutes, until slightly brown.