It’s spring break for my daughter this week, so we get to sleep in, stay in our PJ’s late and take our time with breakfast! I love these kinds of days as the pressure of getting somewhere on time is taken away and we can all just relax and enjoy each other’s company. And what better way to do that than a kitchen activity! I had been wanting to make these cookies since I saw Peanut Butter and Ellie post them. Hers look divine and I wish I would’ve checked out her recipe one more time before making my own as I would have added more PB, but they cam out great and chewy and delicious nonetheless. Her cookies looked soooo easy and delicious and filled with awesome breakfast fuel that I just had to get my hands dirty with the kids and have fun in the kitchen making them!
So I did. The kids and I made these this morning and it was really quick as well as super kid friendly to make. I wouldn’t make these with them on a school day but it’s perfect to kick start our week off 🙂
As you can see they all had a great time mashing all the ingredients together. This is the most fun for kids! They get to squish and mash and play with food and then end up with cookies that mom says it’s okay to eat for breakfast!? Win!!
Ingredients (per bowl, which means I doubled the recipe so that each of my two oldest had their own bowl):
- 1 ripe banana
- 1 cup small oats, regular oats will do fine, i just prefer the small oats for texture
- roughly 1 TBS peanut butter (could’ve used more)
- roughly 1/4 cup raisins (my daughter preferred to use my homemade chocolate chunks)
- preheat oven to 350*F
- put all ingredients in a bowl and mash them real good!!
- shape them in which ever form you wish
- bake for about 15 minutes
- devour with a nice cold cup of homemade almond milk
Each bowl made about 8 cookies.