Back to school Breakfast Alert!! We start back next week, so I’m starting to prepare and stash a few extra “quick breakfasts” in the freezer. This is one of my favorites. It’s also a great way to use up zucchini and ripe bananas. These little bites are packed with wholesome ingredients to get the day going!
Ingredients
2 1/4 Rolled Oats (GF works too)
1/4 C Ground Flaxseed Meal
1/4 tsp Salt
1 tsp Cinnamon
1 C Peanut Butter (or any nut butter)
1/4 C Honey
3 small Bananas, mashed
1 small Zucchini, shredded
1/4 C Chopped Pecans
1/3 C Dark Chocolate Chips
1/3 C Raisins
Directions
- Preheat oven to 325 degrees.
- Line a cookie sheet with parchment paper or baking mat.
- Combine oats, flaxseed, salt and cinnamon in a large bowl.
- Combine peanut butter, honey, banana and zucchini in a different bowl.
- Pour wet ingredients into dry ingredients. Stir to combine. Add the pecans, chocolate chips and raisin. Stir until incorporated.
- Use a cookie scoop or spoon to portion out 2 tablespoons of dough, form into ball and place on cookie sheet. Flatten gently with a spatula as these will not spread during baking.
- Bake 13-15 minutes or until set in the middle. Cool on wire rack.
- These freeze well in Ziploc bags. Allow to thaw at room temperature before enjoying.
Notes
- Adapted from Thriving Home.