Breakfast Cookies

This recipe comes from Guiding Stars, a nutritional rating system used at Russ’s Market to easily indicate items that are good, better or best based on nutrition/calories, indicated with 1, 2 or 3 stars. At www.Guiding Stars.com you will also find many recipes, also rated with 1, 2 or 3 stars. Learn more here. One of my favorite things about grocery shopping with my 2 kids is using Guiding Stars to “set them free” in the cereal aisle. No longer am I forced to spend several minutes struggling with them as we compare labels and negotiate over sugar content. I send them off with one simple instruction “any cereal with 2 or more stars”. They are now taking ownership and making their choices for themselves, no arguments and I’m on to aisle 6! -Crystal

Number of Servings: 12 (51 G )
Prep Time: 15 Minutes
Cook Time: 25 Minutes

Ingredients
1 1/2 cups quick cooking oats
2 ripe bananas, mashed
1/2 cup puffed rice cereal
1/4 cup natural peanut butter
1/4 cup date paste
1/4 cup juice-sweetened dried cranberries
1 tablespoon vanilla

  

Directions

1. Preheat oven to 350 Degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Combine all ingredients and stir well.
3. Place spoonfuls of dough on to the baking sheet and flatten slightly.Breakfast-Cookies-featured-image
4. Bake 25 minutes. Source; © 2014 Guiding Stars

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Breakfast Cookies

I made my own date paste for this recipe (incredibly easy). Put your dates into sealable container and add just enough water to cover them. Let them sit for at least 30 mins. (you can leave them for up to 3 hours and they will be fine). Remove dates from the water, remove pits if they have them and puree in a food processor. After pureeing for a min. or 2, add about 1 tsp. of the water you soaked your dates in. Continue to puree until you reach a smooth creamy consistency.

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