I’m on summer break for a few more weeks, and while that used to mean I could sleep in and recipe test as I pleased, it now means wake-up on G’s schedule and stumble to the kitchen for coffee STAT. Bonus points if I already have breakfast ready.
During the school year I perfected the no-added sugar lactation breakfast cookie to eat while I pumped before work. I still make these each time I have browning bananas, and omit the chocolate chips for Genevieve’s half of the batch. I love them, she loves them, and Rilo doesn’t mind vacuuming up the pieces that fall on the floor.
[Lactation] Breakfast Cookies
Ingredients vary – you can make these no matter how many browned bananas you have.
1/2 cup quick cook oatmeal per 1 banana – I usually wait until I have 5 bananas, and 2.5 cups oats.
1/4 tsp cinnamon per banana
1/4 tsp vanilla per banana
1/2 tsp chia seeds per banana (not required)
1/2 tsp flax seed per banana (not required)
1 tsp brewers yeast per banana (omit if you don’t want lactation cookies)
1 TBS chocolate chips per banana (omit for baby cookies)
Preheat oven to 350. Line a cookie sheet with parchment paper.
Mash bananas and add all other ingredients. Mix well.
Scoop mixture with 1/3 cup measuring cup and flatten into a cookie shape. Bake for 18 minutes. Once cooled a bit, cut parchment paper and stack on a container. Store in fridge for up to 1 week.
What is your favorite way to use browning bananas?