Breakfast Cookies

We were in need of something new for breakfast and to send as a snack with the kids to school each day.  I wanted something that was healthy, not too crunchy granola that no one would eat it, and something that wasn't messy.  Oh, and it also needed to be able to be made with ingredients we can get easily here.  You know like bananas or plantains or mangoes.  I didn't have any bananas, the mangoes are still green, and I found ripe plantains at the corner store.  So that sorta made the decision.

I've been thinking about some sort of oatmeal type cookie (I use that term loosely) for a while now, so I started looking for oatmeal banana cookies.  After some tweaking and thinking, I came up with this.

We're calling them breakfast cookies and Elliot ate about 6 today.  In fact, the first thing he asked me when I picked him up today was "more breakfast cookie?"  So that tells yah kids will eat them.

Here it is...
2 ripe plantains (or regular bananas would totally work.  I just happens to have plantains) smashed
2 cups oatmeal
1 cup raisins
2 tsps honey
1/3 cup canola oil
1 egg
1/2 tsp. vanilla
pinch of cinnamon

Mash plantains (or bananas) up.  Mix in everything else.  Let sit for about 10 minutes to let the oatmeal soak up some of the moisture from the other ingredients.  Preheat oven to somewhere around 350.  Bake for 15 minutes.  Cool, put in a container tight enough to keep the ants out or put in the refrigerator.

Yes, that is a Barakel cookie scoop!

 

I also made a batch that subbed 1/2 cup peanut butter for the oil.  You probably want to up the honey if you do that, because it does need to be a bit sweeter.