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Healthified Oatmeal Peanut Butter Breakfast Cookies

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  • Prep 20 min
  • Total 50 min
  • Servings 12
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Jan 21, 2011
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Ingredients

  • 1/2 cup (125 mL) mashed banana (about 1 large)
  • 1/2 cup (125 mL) chunky natural peanut butter
  • 1/2 cup (125 mL) honey
  • 1 tsp (5 mL) vanilla
  • 1 cup (250 mL) rolled oats
  • 1 cup (250 mL) Fibre 1* Original Cereal, finely crushed
  • 1/4 cup (50 mL) nonfat dry milk powder
  • 2 tsp (10 mL) ground cinnamon
  • 1/4 tsp (1 mL) baking soda
  • 1 cup (250 mL) dried cranberries or raisins

Steps

  • 1
    Preheat oven to 350ºF. Lightly coat two baking sheets with nonstick cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, cereal, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
  • 2
    Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2 inch thick.
  • 3
    Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

Nutrition Information

No nutrition information available for this recipe
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