Breakfast Oaties
Ingredients
- 3/4 cup brown sugar, firmly packed ⓘ
- 1/2 cup extra-light vegetable oil spread (60% with no trans fat ) ⓘ
- 1 egg ⓘ
- 1 teaspoon vanilla ⓘ
- 1 1/4 cups bananas (ripe, mashed, about 3 medium) ⓘ
- 1 cup all-purpose flour ⓘ
- 2/3 cup whole wheat flour ⓘ
- 2 - 2 1/2 teaspoons pumpkin pie spice ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 2 cups quaker quick oats (uncooked*) or 2 cups old fashioned oats (uncooked*) ⓘ
- 1/2 cup banana chips, broken, dried (optional) ⓘ
- 1 1 cup smooth cashew butter or 1 cup almond butter ⓘ
Instructions
- Heat oven to 350°F. In large bowl, beat brown sugar and spread with electric mixer until creamy. Add egg and vanilla; beat well. Add bananas; beat well. Add combined flours, pumpkin pie spice, baking soda and salt; mix until blended. Add oats and, if desired, banana chips; mix until blended.
- Drop dough by heaping measuring tablespoonfuls 2 inches apart onto ungreased cookie sheets. With narrow metal spatula, spread into 2-1/2 inch circles.
- Bake 10 to 12 minutes or until edges are lightly browned. Remove to wire rack. Cool completely. Store tightly covered.
- To assemble, spread 2 teaspoons peanut butter on flat side of one cookie. Press second cookie over peanut butter.
Nutrition & Diet Analysis (per serving)
1145
kcal
57% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).