Guest Post – Susan (aka Grandma)
Cookies for breakfast?
Grandma’s Oatmeal Breakfast Cookies – Most grandmas enjoy baking and making food for their Grandkids, especially cookies! I include myself in this group of Grandmas, however, with Juliette as my daughter, it’s not always easy making or giving certain foods to my granddaughter.
Juliette has been one of those great moms who breastfed for a year while working full-time. She made all her own baby food and loves to buy organic and gluten free whenever possible. She loves summer time where you can go to farmer’s markets and buy local fruits and veges. She always checks labels and is very watchful about what her kids eat.
So when it comes to making cookies or treats for the grand baby, I’m at a loss, until NOW! I’ve recently discovered the best Grandma Cookie ever! Breakfast Cookies!!
When do you remember your mother saying that it was okay to eat a cookie for breakfast? I’m like, uh never! However, what if we created a cookie that even our mothers would say is super healthy to eat for breakfast! Introducing Grandma’s Oatmeal Breakfast Cookie!
Got Milk? Got Over-ripe Bananas?
When I was in Florida with my family, I went to a swap meet and bought one of those boxes of produce bags that makes fruit and veges last longer. So I tried a little experiment I thought I would share. Most produce release ethylene gases while ripening. These gases speed up the aging process. The green produce bags contain Oya, which is a natural mineral that absorbs and removes the ethylene gas given off by ripening fruits and veges. Removing the ethylene gas extends the life of the fruits and veges. Looks like it worked! These are all from the same bunch of bananas. The one on top of the bag was put in the special green produce bag for 1 week. The other bananas stayed out on the counter.
Ok, so let’s say you’ve got a bunch of bananas on your counter and no one seems to be in the banana eating mood. So, they are starting to turn a little on the dark side.
Do you ever ask yourself, “What am I going to do with these over-ripe bananas?” If you’re like me, you look at the bananas, then the trash, then the oven, and the clock. Most of the time the trash wins! This time I wasn’t going to let that trash can beat me and waste a perfectly good baking product. So I decided to use these to create Grandma’s Oatmeal Breakfast Cookies!
If I can do this, anyone can! This recipe is super easy and you can add or subtract any ingredient of your heart’s desire. We had a group of people here over the weekend and they all taste-tested the cookies saying they were very good. My granddaughter couldn’t stop eating them! I personally like them better a day later. They’re very moist, tasty and keep their full flavor.
So get your over-ripe bananas, find a simple recipe (this one is pretty easy!) and give it a go!
Super Flavor, Super Healthy
Grandma’s Oatmeal Breakfast Cookies are power packed and full of flavor. It’s a convenient and healthy way to start your day or eat as a snack anytime. The ingredients are healthy, natural and full of nutrients and fiber. Heart-healthy nuts, fiber-rich oatmeal, potassium rich bananas, energy filled dates, raisins, applesauce, coconut and a protein rich egg, without any added preservatives, can hardly be considered junk food.
No Preservatives – Store in the refrigerator or freezer
Since Grandma’s Oatmeal Breakfast Cookies don’t have any added preservatives, they will need to be refrigerated in a container for up to four days (if they last that long!) They may also be frozen. What a great grab-and-go treat for ANYONE! They’re especially great for those days when you just don’t have the time to sit down for breakfast, you want a cookie but prefer a healthy choice or you want to make a healthy treat for your grandkids! They’re also a great snack for satisfying that in-between meal time “HANGRY” feeling, too. Our granddaughter can’t stop eating them! It’s a gratifying alternative to bake a cookie that’s healthy rather than baking one that’s full of sugar for those sweet little Sugar Faces:)
Kid approved, Mom approved and Grandma approved!
- 2 c Oatmeal - Quick or Old Fashioned (can use Gluten free)
- ½ t. salt Himalayan or Sea Salt
- ½ t. baking soda
- 1 t. Cinnamon
- ¼ c. Coconut Milk
- 3 ripe bananas mashes
- 1 t. Vanilla
- 1 beaten egg
- 2 T. chopped pecans
- ¼ c. raisins
- ¼ c. chopped dates
- 2 T. shredded coconut
- ¼ c. chocolate chips
- Preheat oven to 350 degrees.
- Mix all dry ingredients. Mash bananas. Beat egg in a separate bowl. Add all wet ingredients together. Add wet ingredients to dry ingredients. Add optional items.
- Put parchment paper on cookie sheet. Spoon batter on sheet. For flat cookies, press with a fork. Bake 15-17 minutes. Cookies will be moist.
- Store cookies in a container in the refrigerator up to 4 days. Cookies can be frozen.