If you have visited my blog before it should come of no surprise to you that I LOVE BREAKFAST and these loaded breakfast cookies are no exception! These cookies are loaded with oats, chai seeds, blueberries, chocolate chips and peanut butter. They are so quick and easy to make even little ones can help! Not only are they great for breakfast, but you can store some in the freezer and take them as on the go snack. Confession… I have been known to eat them straight from the freezer!
Breakfast is seriously my favourite meal of the day! I have even gone so far as to include breakfast in my weekly meal plans. So it should also come of no surprise that I need to mix it up quite often when it comes to breakfast dishes. In true motherly fashion I am passing along my love of all things breakfast to Little R. These loaded breakfast cookies are a creation of mine and Little R’s so I hope you enjoy them as much as we did! Inspiration for these cookies came from Sally’s Baking Addiction.
I also have to make a special mention of this Kitchen Helper contraption you see in the first image. We only picked it up a week or so ago and it is a much loved part of our kitchen. Little R loves it so much and she no longer needs to be in my arms ALL of the time while I am cooking! She just hangs out in her Kitchen Helper and ‘helps’ mummy as much as she can :).
Loaded Breakfast Cookies
First things first, get your helpers on board. Start by preheating the oven to 325 deg Fahrenheit or 160 deg celsius. Line your baking tray with baking paper.
Once your helpers are ready, in a large bowl combine 1 cup of whole oats, 1/2 cup wholewheat flour, 1.5 teaspoons baking powder, 1 teaspoon cinnamon, half teaspoon of salt and 1 tbs chai seeds.
In a medium bowl add melted butter (cooled), mashed banana, 1 teaspoon vanilla, 1/3 cup maple syrup and 2 tablespoons of peanut butter.
Add the wet ingredients in the medium bowl to the dry ingredients in the large bowl. Mix well. Once mixed add in the 1/2 cup of chocolate chips. Mix again.
At this stage try and keep any helpers from eating too much of the cookie mixture before they are cooked!
Add in the 1/2 cup of blueberries (I used frozen in this mixture!), gently fold blueberries through. Once just combined, use a tablespoon to scoop out mixture. Using damp hands, gently roll and flatten onto prepared baking tray.
Place in the preheated oven and cook for 13 to 15 minutes!
Let the cookies cool for 5-10 minutes and then serve! Note. Little helpers might be a little impatient in the waiting department!