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Healthified Oatmeal Peanut Butter Breakfast Cookies

Name: Healthified Oatmeal Peanut Butter Breakfast Cookies
Prep time: 20 min
Total time: 50 min
Yield: 12
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

Prep 20 min
Total 50 min
Servings 12

January 21, 2011

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.