As the kiddos are all heading back to school, I thought I’d share this recipe for a quick and easy breakfast that they will be so excited about. You mean we can eat COOKIES for BREAKFAST?
Well, maybe not just any cookies, but these are definitely mom approved. With no refined sugar, and healthy stuff like white whole wheat flour, coconut oil, oats, and peanut butter, these cookies just might be the answer to the school morning chaos that is upon us.
My boys have to be out the door by 7:25am, and to be honest, they just aren’t awake enough to be super hungry before school. A couple of cookies and a glass of milk keep their hunger away until snack time very nicely.
I love that you don’t even need to pull out a mixer for these, and that they are really easy to adapt to your family’s taste. Don’t love raisins? Just leave them out, or try chocolate chips! Peanut butter chips would be awesome too.
I made these with multigrain Cheerios, but you could also try another cereal, such as a puffed brown rice.
So… sorry I can’t help you find that missing shoe that always hides right when it’s time to get out the door, but I do hope these breakfast cookies make your morning just a little bit smoother!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 1 1/2 cups white whole wheat flour
- 1 cup old fashioned oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup coconut oil
- 2/3 cup honey
- 1/2 cup natural peanut butter (creamy or crunchy)
- 1 egg
- 1 ripe banana
- 1 teaspoon vanilla extract
- 4 cups multigrain cheerios
- 1 cup raisins, semi sweet chocolate chips, nuts
- Preheat oven to 350 degrees.
- In a medium bowl, mix flour, oats, baking soda and salt together. Set aside.
- In a microwave safe bowl, mix coconut oil, peanut butter and honey. Microwave for 20-30 seconds. Whisk together, and then add egg, mashed banana pulp, and vanilla extract.
- Stir the dry ingredients into the peanut butter mixture until well combined. Add the cheerios and raisins or chocolate chips and stir until evenly incorporated.
- Drop 1/3 cup sized scoops onto a Silpat or parchment lined baking sheet, and flatten slightly. Bake for 10-11 minutes or until golden around the edges. Allow them to cool on the baking sheet for 3 minutes before transferring to a cooling rack.
This recipe is inspired, but heavily adapted from Cheerios.com.
- Serving Size: 1 Cookie
- Calories: 138
- Sugar: 11g
- Sodium: 91mg
- Fat: 5.3g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.9g
- Protein: 3g
- Cholesterol: 6.2mg