Today ends the second full week of school. These past two weeks have completely flown by, especially now that I’m back to work. One of the biggest adjustments in the back to work life is getting everyone ready, fed and out of the house in the morning. The mornings we all have to be packed up and ready to go are pretty hectic. I’m grateful that we have two days during the work week that I don’t have to worry about getting the kids out of the house. Those mornings are definitely a little more calm.
One thing I’ve been doing that has saved so much time and stress in the morning is precooking lots of food. From breakfast to lunches to snacks…Sunday is the day to get them done. One of my favorite additions to the snack portion of our days are these breakfast cookies. They’re the perfect combination of Bob’s Red Mill quick cooking oats, spices, banana, a hint of apple with the crunch of walnuts. I made them for myself and then AG started snatching mine. I usually make them on Sunday, getting them ready for the week. But they usually only make it to Wednesday. I have mine during my planning break in the morning with my coffee and also pack some in AG’s lunch. They’re a winning recipe and healthy “snack” for the entire family. Making these cookies with the oats, makes them high in fiber and can help reduce cholesterol. The oats are also gluten free, which is just an added plus!
These breakfast cookies are beyond simple to make. Bob’s Red Mill Oats give the cookies a wholesome flavor that will make you wanting more. Since they’re so good for you, you can have as many as you’d like.
- 2 cups Bob’s Red Mill quick cooking rolled oats
- 2 bananas mashed (about 1 1/2 cups worth)
- 3/4 cup cinnamon applesauce
- 2 tbs honey
- 1 tsp vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon honey
- 1 cup raisins
- 1/2 cup chopped walnuts
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Combine oats, cinnamon, baking powder, baking soda, and salt into a medium size bowl, mix well. Stir in mashed banana, applesauce, honey, vanilla, raisins, and walnuts.
- Scoop out mixture onto cookie sheet. I used a medium size cookie scoop to do so. Slightly flatten the top of each cookie before putting into the oven to bake for 15 minutes.
- Transfer cookies to a cooling rack to cool completely. Store in an airtight container.
I mentioned above, I pack them in AG’s lunch. I cannot tell you how much time it saves having these cookies all ready in the morning. I’ve also started adding a little lunch note in her lunch box each day. Sometimes I hand write them on her napkin, others I print some out and put them in. They’re something she looks forward to and it’s something I love doing for her. Anything to put a smile on her face while she’s at school.
Today, I’m sharing a set of printable lunchbox notes with you.
Visit this page to download a copy of your own.
Make sure to check back in the next month for holiday inspired lunch box notes!
And let me know how much your littles love the breakfast cookies using Bob’s Red Mill quick cooking oats! You can get a coupon here!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.