Banana Oat Breakfast Cookie

They say breakfast is the most important meal of they day.

After the body has been at rest it's a good idea to feed it in the morning so you energy to last you to the next meal.  It's simple really.  A good energy laden breakfast will satisfy you and give you the pep you need to feed your brain and muscles until lunch time.

During the week I'm not that great of a breakfast eater.  Toast on the run kind of girl.  So when I came across these wonderful breakfast cookies (yes, I said cookies!) that promised me a healthy start to my day I jumped at the chance to make them.  I mean, who doesn't want to eat a cookie for breakfast?

These are low in fat, contain whole grains, and lots of energy producing ingredients that are perfect for breakfast.  Much better than that muffin you pick up at Starbuck's with your morning coffee...

These are also a great snack.  One you should feel proud to feed your kids, and they're gonna love them too!  And since this makes a big batch you can freeze them.  Just pull them out of the freezer to thaw whenever you crave one.
 

They turned out wonderful.  Moist and chewy with some sweetness.  Do you like trail mix, or energy bars?  Well this is just like that, in a cookie.  And I tell you, they will fill you up.  What a perfect way to avoid those mid-morning cravings and avoid all the extra calories.  Perfect in every way.  

Enjoy!

Banana Oat Breakfast Cookie

Adapted from BHG

Yields: 12 breakfast cookies

1 large banana, mashed (1/2 cup)

1/2 cup chunky peanut butter

1/2 cup honey

1 teaspoon vanilla

1 cup rolled oats

1/2 cup flour

1/4 cup nonfat dry milk powder

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1 cup dried cranberries 

Preheat oven to 350 degrees.  Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla.   Add oats, flour, milk powder, cinnamon, and baking soda. Stir until combined. Stir in dried cranberries.

Using a 1/4-cup measure scoop, drop mounds of dough 3 inches apart on prepared baking sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2-inch thick. Once baked, each cookie will be about 3-1/2 to 4 inches in diameter.

Bake, one sheet at a time, for 13 -14 minutes or until lightly browned. Transfer to wire rack to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

Peanut Butter Banana Sandwich aka "The Elvis"

I'm running out the door...

Today's "MY" day.  The day I do things that I want.  Pampering day, shopping day, anything that tickles my fancy.  So I'm off to attend a couple of classes.  First up is a class on making Easter Baskets.  Easter is a favorite holiday of mine, so making an Easter basket is right up my alley.  Brings back so many great childhood memories.  

And, it that is not enough, I'm attending another class too!  A cooking class discovering the many dishes using fresh spring vegetables.  How cool is that!  I can't wait to share these recipes with you.

Needless to say I'm running around the house trying to get ready.  One thing about me....I'm hungry in the morning.  My stomach is actually yelling "feed me" from the moment I wake up.  Always has been...always will.  So a quick on the go breakfast is a must today.

Do you find yourself ever needing a good breakfast, one that travels well?  One you can take with you and eat along the way?  I think there are always times like that. This sandwich is perfect for on the go rush breakfasts.  The combination is classic peanut butter, bananas, and toast.  Also known as "The Elvis" (I'm a huge Elvis fan!) This is wholesome and good for you, if you use the right ingredients.

To make this lighter we use a light wheat bread (lower calories and carbs), light peanut butter (lower fat and sodium), and a banana (healthy as is!).  Simple to make, full or protein, and easy to eat on the run.  Plus the kids will love it!

Hope you enjoy my "quick" breakfast sandwich.  "Thank you, thank you very much!"

Peanut Butter Banana Sandwich aka "The Elvis"

serves 1

2 slices of light wheat bread
4 T light peanut butter
1 medium banana, sliced

Toast the wheat bread until golden brown.  Spread peanut butter on both slices of bread.  Top one bread slice with banana slices covering the peanut butter.  Top with the other slice of bread, peanut butter side down.   Slice sandwich in half and enjoy.

Breakfast Quesadilla

Need something hearty, fast, and filling for breakfast?

Something that you can take on the go?

This Breakfast Quesadilla is perfect for you!

Super simple to make, only a few ingredients and you're done.  So take your normal scrambled eggs, jazz them up a bit and put them in a quesadilla with some melty cheese and you have a new version of a breakfast staple.

So let's make breakfast quesadillas.

You don't really need a recipe for this one, it's that easy.  I made this recipe for one.  This would be your basic recipe and you can increase the amount as necessary to serve your family.

First you'll want to scramble up 2 eggs.  I sprinkled on some Italian seasoning to jazz mine up a bit. Use whatever spice you like, or keep them plain in simple.  Whatever gets you going!

Take one flour tortilla, 6 inch is a good size, and place the scrambled eggs down one side of the tortilla.

Now add your shredded cheese.  I used Monterey jack.  Use what you like best.

Fold the tortilla over and place it back in a hot skillet that is on medium heat.

Place a cover over the skillet and allow the tortilla to brown on the first side and allow the cheese to start melting.  About 1 1/2 minutes.

Turn the quesadilla over and brown the other side, replacing the lid so all the cheese gets oooey gooey. Another 1 - 1 1/2 minutes should do it.

Remove from the skillet and cut in half!  There you go!

A hearty, breakfast, done in a flash!

Breakfast Quesadilla

serves 1

2 eggs
a splash of milk
2 t Italian seasoning
1/2 c Monterey Jack cheese, shredded
1 Flour tortilla, 6 inch

In a bowl, crack your eggs and whisk together with a splash of milk.  In a skillet over medium low heat pour your eggs and allow to set up on one side about 1 min.  Sprinkle on Italian seasoning.  Using a spatula scramble your eggs moving any uncooked eggs to the bottom of the skillet.

Take 1 flour tortilla and spoon the scrambled eggs on one side of the tortilla.  Top with shredded cheese.  Fold over tortilla and place in a hot skillet on medium heat.  Allow to cook one minute, covered.

Turn over and cook for another minute until golden brown and cheese has melted.  Cut in half.

Enjoy!

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