Walker has been very happy lately with my breakfasts for him. I keep batches of oatmeal based muffins and “cookies” in the freezer. When I get up in the morning I pull one out to thaw. By the time he gets up an hour or so later it is thawed and he happily munches away. Easy. No fighting with a 2-year-old to eat! Something about a single serving goody-goody he can hold and munch on while watching an episode of Bob The Builder…..
While I have tagged these recipes gluten-free I don’t personally worry about the nitty-gritty details. If you do, be sure to source your ingredients carefully.
Breakfast Cookies
Ingredients:
- 1½ cups old-fashioned oats
- 1/3 cup raisins
- ¼ cup raw walnuts, diced
- ¼ cup chocolate chips
- 1 cup unsweetened applesauce
- 2 ripe bananas, mashed
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
Directions:
Preheat oven to 350° and line a baking sheet with parchment paper.
Stir the cinnamon and vanilla into the applesauce and bananas, add to the dry and stir well. Let rest for 10 to 15 minutes, then make 12 3-Tablespoon balls on the baking sheet. Gently flatten into a cookie shape with your palm.
Bake for 30 minutes, remove and let cool fully. Store tightly sealed, frozen for long-term storage.
Makes 12.
Baked Apple Oatmeal Cups
Ingredients:
- 2 cups old-fashioned oats
- ½ cup raisins
- ¼ cup brown sugar, packed
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
- 1½ cups unsweetened coconut milk
- ¼ cup unsweetened applesauce
- 4 egg whites
- 1 apple, peeled, cored and diced
Directions:
Preheat the oven to 350°, spray or lightly oil a 12 count muffin tin, non-stick preferred.
Mix the oats, sugar, raisins, sugar, baking powder, cinnamon and salt in a large bowl. In a small bowl whisk the milk, applesauce, and eggs. Add to the dry with the apples and stir till mixed.
Divide between the cups. Bake for 30 to 40 minutes, until golden on top. Let cool and then gently pop out.
To reheat, place in the microwave for 1 minute to 1 minute 30 seconds.
Makes 12, serves 4 to 6.
~Sarah