I know you can’t see me, but trust me when I say I’m doing the Mom Happy Dance right now!
A few months ago as my daughter approached her 1st birthday she became less and less interested in her vitamin enriched mom approved bowl of baby cereal each morning. She wanted to feed herself! When a fellow mom suggested I give her a Pop Tart everyday for breakfast, I was less than enthused. I mean, Pop Tarts are delicious, and I’m sure she’ll eat hundreds of them in her lifetime but… I’m just not ready to start my baby’s day with sugary processed foods.
My husband says I’m crazy. I say I’m just teaching healthy habits!
So I went on a mission deep within the Pinterest universe on a quest for healthy breakfast foods. I tried making spinach muffins (not bad, but I overcooked them) and banana Greek yogurt muffins (eh, OK but I’m not rushing to make them again). My daughter *kind of* liked both but wasn’t overly thrilled.
And then… today… I hit upon gold. I had heard of these mythical 2 ingredient so-called cookies but hadn’t given them a shot yet. When I realized I had 2 ripe bananas about to take a turn for the worse, I decided to go for it.
2 ripe bananas
1 cup dry oatmeal (I used organic old fashioned oatmeal)
Preheat oven to 350.
Mash the bananas and oats together until thoroughly mixed. (I used a pastry cutter to help on this step and it worked great!)
Plop onto a cookie tray in 1-2 tbsp blobs. (I was concerned by how wet the mixture was. Don’t worry, it all works out! But they truly are blobs!)
Bake for 15 minutes. (Know your ovens, people! I always have to shave a little off of baking times to not overcook. 13 minutes was perfect for me!)
Allow to cool. Shove in face hole and enjoy 😉
I made mine just the right size that 2 would be good for my daughter to have for breakfast (broken into pieces, of course). They are moist, delicious and nutritious. Enjoy!
Have any great kid friendly breakfast ideas? Let me hear from you!