Back to school means back to breakfast dilemmas: fill the kids’ bowls with sugary cereal and pass the milk, or grab granola bars to divvy out as you drive to the drop-off line? Busy schedules don’t have to mean less-than-ideal morning meals! These wholesome cookies – made with gluten-free oats, sunflower seed butter and chia seeds – are a nutritious way to start the day. It only takes 15 minutes to get this kid-approved kick-starter from baking bowl to breakfast plate. One problem solved — only 99,000 to go!
Sunflower & Chia Seed Breakfast Cookies
Makes 2 cookies
Ingredients
1 ripe banana
1/2 cup gluten-free rolled oats
2 Tbsp. sunflower seed butter
2 Tbsp. white chia seeds
1 Tbsp. water
2 Tbsp. dried tart cherries or dairy-free mini chocolate chips
(Optional: 1 Tbsp. maple syrup)
Directions
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In food processor, combine all ingredients and pulse to blend.
- Divide dough in half and shape into two cookies on baking sheet.
- Bake cookies for 15 minutes.
Watch Pam make these cookies right now!
https://www.youtube.com/watch?v=CYNxkXUmuCI