Soft Oatmeal and Banana Breakfast Cookies

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.

Printable Recipe

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?