One of the more challenging aspects of summer time for me is feeding my children three meals every day. That sounds terrible, but hear me out.
My kids want candy, sugary cereal, and junk food, but I know those foods will not serve us well. Giving in to their desires usually leads to hyperactivity, (later) lethargy, crabby attitudes, and video games. I want them to spend the summer creating, playing outdoors, reading, and exploring their interests. Experience tells me that their diet has a lot to do with that.
Off my soap box now… This easy little recipe keeps everyone happy. It’s full of healthy whole grains, provides long-lasting energy, keeps them satiated for several hours, and it has chocolate! These are also gluten-free, so Little Miss Bayou can to enjoy them too.
I’ve made these Chocolate Chip Breakfast Cookies for years. They usually last us two meals, but you could stretch it longer with smaller kids. We often serve them with a side of Greek yogurt. To mix it up, try adding in dried fruit, nuts, or cinnamon, instead of chocolate chips.
First, preheat the oven to 350. Mash three bananas in a medium mixing bowl. I often peel and freeze bananas that are about to go bad to save for recipes like this. Just stick three bananas in a Ziplock bag, and pull them out 15 minutes before you need to use them.
Next, add 2 cups of old fashioned oats, 1/4 cup peanut butter, 1/4 cup ground flaxseed (optional, but adds protein, fiber, and omega-3s), and 1/3 cup chocolate chips.
Mix everything together well. Use a small cookie scoop to put the cookies onto a parchment-lined baking tray, leaving an inch or so between each cookie. This makes about a dozen cookies.
This step is important — sprinkle a little sea salt on each cookie. It adds so much flavor to the oats. Press each cookie down slightly (they don’t spread at all), and bake for 15 minutes.
Here’s a printable PDF version of this recipe:
Let me know if you try these! I’d love to know how they turned out.
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