Recipe: Oatmeal breakfast cookies
These healthy yet tasty tidbits aren’t just for morning munchies.
These quick-and-filling breakfast cookies are easy to make—and you don’t have to eat them just for breakfast. They’re great for desserts and snacks, plus they travel well: on a road trip, in your backpack, or to a friend’s house. Make sure a parent helps you bake this treat!
Ask your parents to preheat the oven to 350 degrees. Line a baking sheet with parchment paper, or grease with cooking spray.
Mash the bananas in a bowl; add the oats and mix well to combine. Stir in the chocolate chips and applesauce.
Measure out the dough with a tablespoon and drop it on the baking sheet. You can shape the dough into balls, or press and flatten each one with a spoon.
Bake for about 15 minutes or until the cookies are lightly browned on top. Take out the sheet and let the cookies cool on a rack. (Get a parent’s help when using the oven!)
If you want, roll them in honey and then the crushed nuts when the cookies are cool enough to touch.
Text adapted from National Geographic’s The Blue Zones Kitchen by Dan Buettner.