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Oat-Banana Breakfast Cookies What kid doesn't want cookies for breakfast? These cookies combine fiber and fruit to result in a great portable kick start for the day. Ingredients3 bananas, peeled¼ cup coconut oil, melted 1 tablespoon maple syrup1 teaspoon vanilla extract1 ½ cups rolled oats (gluten-free, if needed)1 tablespoon...

Quick Fruit and Oat Breakfast Bake

Ingredients:

3 cups oatmeal

2 tablespoons brown sugar

1 teaspoon baking powder

1 teaspoon ground cinnamon

⅛ teaspoon salt

1 cup nonfat milk

1 teaspoon vanilla extract

2 egg whites, beaten

6 tablespoons finely chopped apple with peel

DirectionsInstructions Checklist:

Step 1
Heat oven to 350 degrees F.

Step 2
In large bowl, stir together oats, brown sugar, baking powder, cinnamon, and salt. Combine well. In separate bowl stir together milk, vanilla, and egg whites. Add to oat mixture. Stir to combine well. Let stand about 5 minutes until liquid is absorbed.

Step 3
Coat 6 muffin pan cups with nonstick spray. Portion oat mixture evenly into cups. Top each with 1 tablespoon apple, pressing lightly.

Step 4
Bake 20 minutes or just until firm. Let stand in pan on wire rack 5 minutes. Serve warm or at room temperature. Refrigerate or freeze leftovers. Reheat in microwave oven on High 30 seconds to 1 minute or until heated as desired.

COOK NOTES:
Substitute pear, blueberries, raspberries, or blackberries for the apple, if desired.

Overnight version: Prepare as directed, but do not add fruit. Cover and refrigerate overnight. Remove from refrigerator; top with fruit. Bake at 350 degrees F for 20 to 25 minutes or just until firm and heated through.