“Mom, May I have cookies for breakfast?”
“Why, yes, dear, of course you may have cookies for breakfast.”
Cookies for Breakfast? You must be kidding! No. Really. I mean it! Our days and weeks get busy. Sometimes we need to grab and go or even eat on the run. In order to be prepared for days like these I went searching for a quick and easy breakfast-on-the-go. I found several on pinterest, but none that were quite suited to my family’s taste. What does a homeschool mom do? She turns it into a lesson on nutrition, math and science!
We read through the recipes we found, compared the ingredients and created a new recipe using items we had on hand and things our family enjoys eating. We took notice of the ratio of fats to sugars to grains, discussed what we liked and didn’t like about the different recipes, then we checked the pantry shelves to see what we had on hand. My boys helped me mix up a batch of tasty breakfast cookies, perfect for a quick breakfast or an afternoon snack.
The end result was unanimous – delicious! And when you think about it – eggs, oats, peanut butter, cereal – this is what we eat for breakfast anyway! We’ll share our version with you below, but you can easily adapt this recipe to suit your family by changing up the types of fats/oils and sweetener and add-ins. Don’t be afraid to experiment, you just might create a winner of a recipe!
We often bake up a batch (or 2 or 3) to take with us while traveling or camping. It’s so nice to have a wholesome, filling, nutritious food that is meal-ready AND pleases my family. What do you serve for breakfast at your house? Do your kids cook with you in the kitchen? I’d love to hear your ideas!
Linda’s Oatmeal Peanut Butter Breakfast Cookies
- 2 c Rolled Oats
- 1 c Crushed Dry Cereal of your choice (Crispy Rice, Corn Flakes, Chex, etc)
- 1/4 c brown sugar
- 1/4 c raw sugar (or granulated or preferred substitute)
- 1/2 c milk
- 2 TBSP butter, melted
- 2 eggs
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tsp vanilla
- 1/2 c peanut butter or peanut butter substitute
- 1/2 c shredded coconut (optional)
- Mix all ingredients together and stir well,
- Drop spoon full of dough (I use a large cookie scoop) onto a cookie sheet and flatten slightly.
- Bake at 350 for 11-12 minutes (or until edges are golden brown.
- Let cool on cookie sheet for about 5 minutes then remove to wire rack to cool.
- Store in air-tight container or wrap individually for easy self-serve meals and snacks. These keep in the freezer too!
You might also enjoy my Granola Recipe – easy and delicious.