Use up your leftover oatmeal to make these healthy muffin-like cookies. They’re the perfect thing to grab for a nutritious breakfast when you’re in a hurry.
2 cups cooked oatmeal
2 mashed ripe bananas
2 tbsp margarine
1 egg, slightly beaten
1 tsp vanilla
1/2 cup raisins and/or chopped dry apricots
1 cup whole wheat flour
1 tsp baking powder
1 tbsp flaxseed meal
1 tsp cinnamon
Mix oatmeal, bananas, margarine, egg and vanilla in a large bowl. Combine remaining ingredients in another bowl, then add to wet ingredients and stir together. Drop spoonfuls onto a greased cookie sheet and bake at 350 for 15 minutes.
I had some oatmeal in the fridge from breakfast the day before and some bananas that were getting overripe, so that’s why I came up with this recipe. They turned out very nicely, as long as you don’t expect them to taste like a sweet cookie. They’re not overly sweet since there’s no added sugar (unless you added sugar to the oatmeal, which is fine too) and they’re more like a muffin in cookie form. I liked them and the kids seemed to enjoy them too. They both ate quite a few of them for breakfast and I packed them in their lunches as well. It’s portable oatmeal, how great is that?
My husband would absolutely love these! He’s an oatmeal and oatmeal cookie freak! By the way, I LOVE the name of your blog! It made me smile 🙂
These look really good, and something new to use my over-ripe bananas in!
I’ve got 2 very sad looking over ripe bananas and was fed up with the usual muffins or bread, these look great…will give it a go and let you know what everyone thinks…thanks.
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Sorry…double post….
I love how portable these are. They make for a perfect (not so messy) snack on the go.
Thanks!