Easy Peanut Butter-Chocolate Banana Sauce

Wondering what to do with all those really ripe bananas?  Are you sick of making banana bread with them?  If so, may I suggest trying this quick and tasty 'dessert sauce' that I like to make?  Couldn't be easier.  Just throw your really ripe bananas into your food processor and let 'er rip.  Once the bananas are smooth and creamy, add in a couple of spoonfuls of peanut butter or PB2.  Then add in a tablespoon of cocoa powder.  Process again until nice and silky smooth.  Taste...add a bit more cocoa powder if you want a bigger chocolate flavor.  Or...add more peanut butter if you want it more nutty.  If it needs it, add a little sweetener of choice.  Once you've got it tasting the way you want, give it another go-around the processor ~ just for fun.  If you want it a bit thinner, add a little water or milk.  You're in control, do it however it makes you happy.  :)  Use your Easy Peanut Butter-Chocolate Banana Sauce poured over ice cream; drizzled on angel food cake; as a sweet chocolatey dip for strawberries/apples/fruit; dunked with cut up pound cake (kinda like a 'chilled' chocolate fondue); spread over bagels/breakfast cookies/graham crackers; lick it right off the spoon; as an icing on a cupcake that you're going to eat right away...or schmeared over anything else you can think of.  I think it's a pretty darn clean eating way to enjoy your chocolate.  How about you?

Quick Tropical Piña Colada Pudding

I was cleaning out the fridge the other day and found a lonely cup of crushed pineapple that needed using up.  I turned it into the star of a 'doctored up' instant pudding dessert.  The pudding was a lovely soft-set texture that we really liked.  We all enjoyed the 'tropical island' flavor combo of the pineapple, coconut and banana.  I just love getting creative with leftovers, especially when they turn out tasting this good ~ Enjoy!

Quick Tropical Piña Colada Pudding
serves 3~4

Ingredients

• one small box of Banana Cream Jello instant pudding (sugar-free or regular)
• 1 cup crushed pineapple, drained
• 1 cup skim milk
• 1/2 small banana, sliced thin
• 1/2 tsp coconut extract (optional)
• 1/4 cup shredded coconut, for topping
• 4 vanilla wafers cookies, crushed (or you favorite kind)
• whipped cream, for topping (optional)

Directions
Mix the ~ instant pudding, crushed pineapple, skim milk, sliced banana & coconut extract in a medium bowl until the powdered pudding is smooth & creamy.  Refrigerate pudding until set.  Serve the pudding topped with the shredded coconut, whipped cream and crushed cookies.

Double Cherry-Chocolate Chip Breakfast Cookies

Double Cherry-Chocolate Chip Breakfast Cookies ~ full of fresh & dried cherries, as well as a hint of chocolate.  The perfect Breakfast Cookie for right now, especially since we are smack-dab in the middle of cherry season!

Recipe Repost from July 29, 2012 ~ Since there are lots of fresh cherries in the market right now, I decided to repost one of my favorite ways to bake with cherries. ~ Enjoy!

This new spin on Breakfast Cookies came about because of all the fresh cherries that I keep seeing everywhere, as well as getting the inspiration / idea from one of the visitors to the blog who mentioned making Breakfast Cookies using fresh cherries. (you didn't leave your name, so I can't properly thank you ~ but you know who you are! :)   I just had to try making a cookie using fresh cherries, too.  Now is definitely the right time to try this recipe, since cherries are so cheap.   Cooking with the seasons does have its advantages!

I came up with a ~ Double Cherry-Chocolate Chip Breakfast Cookie.  It has a double hit of cherry flavor, calling for both fresh & dried cherries, as well as a hint of chocolate.  You could easily use frozen cherries instead of fresh.  If you're like me & you're looking for new ways to use/cook with all the fresh cherries that are everywhere right now, this just might be the Breakfast Cookie for you ~ Enjoy!

Double Cherry-Chocolate Chip Breakfast Cookies

makes 16 regular cookies

Ingredients

• 1 1/2 cups old fashioned oatmeal ~ uncooked
• 2 ripe bananas, mashed with fork until creamy 
  
• 3/4 cup unsweetened applesauce
• 12 fresh cherries, pitted & sliced into smaller pieces (or 12 frozen cherries, thawed & sliced/chopped)
• 1/4 cup dried cherries, chopped
• 3 Tbsp chocolate chips or carob chips (or more, to taste)
• 1 tsp vanilla extract
• 1 tsp cinnamon (or more, to taste) 
   

Directions
 

Preheat heat oven to 350 degrees.

Mix vanilla extract & cinnamon into the applesauce.

Combine the applesauce mixture with all other ingredients & let sit for 10 minutes

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds.

Bake approx. 30 minutes, or until golden & done.

Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.  Cookies will firm/sweeten up as they cool.
 
When completely cool store in a covered container.

Antioxidant-Superfood High Protein Smoothie

I felt like having a smoothie today for breakfast, something full of good-for-you ingredients.  I started throwing superfoods into the blender, going for things that were rich in antioxidants, nutrients and high protein.  Here's the superfoods I found hanging around in my freezer, fridge and pantry ~ blueberries, strawberries, banana, chilled green tea, cinnamon, flax seeds, chia seeds, honey and Greek yogurt.  Man, combine them together and what a powerhouse of a beverage! I'm really enjoying the smoothie I came up with and thought you might like it, too.  So, here is my real-time morning superfood breakfast smoothie recipe.  Enjoy!

Antioxidant-Superfood High Protein Smoothie
serves 1~2

Ingredients

• 1 cup chilled green tea
• 1 cup fat free Greek Yogurt
• 3/4 cup mix of frozen blueberries & strawberries
• 1/4 cup frozen banana slices
• 1 Tbsp ground flax seeds
• 1 Tbsp chia seeds
• 1 Tbsp honey, or to taste (or sweetener of choice)
• 1/2 tsp ground cinnamon

Directions

Throw all ingredients into blender and whirl away until smooth and frosty.

PB2 Chocolate Peanut Butter Oat Breakfast Cookies

PB2 Chocolate Peanut Butter Oat Breakfast Cookies ~ Using PB2 Powdered Peanut Butter makes these cookies lower in fat since it has 85% less fat calories than traditional peanut butter.

I've been craving chocolate & peanut butter lately, must be because of the bag of Halloween candy we still have hanging around the house.  So, I decided to channel that craving into making a new batch of breakfast cookies.  Using ~ PB2 Powdered Peanut Butter ~ instead of traditional peanut butter makes these cookies lower in fat, but with all the flavor.  These breakfast cookies are flour, egg & dairy free.  Hope you enjoy this new flavor spin. 


PB2 Chocolate Peanut Butter Oat Breakfast Cookies
makes 18~24 cookies, depending on size

Ingredients

• 1/3 cup PB2 Powdered Peanut Butter (regular or chocolate flavored)
• 1/3 cup water
• 2 bananas, mashed until creamy
• 2/3 cup unsweetened applesauce
• 1 tsp vanilla extract
• 2 Tbsp dark cocoa powder
• 2 cups quick oatmeal, uncooked
• 2 Tbsp raisins
• 2 Tbsp carob chips (or chocolate chips)

Directions

Preheat oven to 350 degrees.

Mix, in a small cup ~ PB2 Powdered Peanut Butter with water and stir until completely blended.  Set aside.

Combine the mashed bananas, applesauce, vanilla extract and cocoa powder in a large bowl.  Stir thoroughly, add the PB2 mixture and stir again until well combined. Stir in the remaining ingredients and let sit for 10 minutes. 

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into circles.

Bake approx. 20-25 minutes, or until done to your liking.

Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.
 
Store in a covered container when completely cool.

Cranberry-Pumpkin Oat Breakfast Cookies

Cranberry-Pumpkin Oat Breakfast Cookies ~ The ruby red cranberries are a perfect match for the pumpkin.  If you want a real treat, add some white chocolate chips & make this breakfast cookie really special!

Frances (a reader of the blog) left me a comment, sharing some of the changes she made to her batch of the Banana Oat Breakfast Cookies.  She substituted some pumpkin for part the applesauce, omitted the nuts & upped the raisins.  It sounded really good, so I decided I wanted to try the pumpkin swap too, but I had another spin in mind... I also cut the nuts (heehee, that just made me giggle), but wanted to use all cranberries this time around, instead of raisins.  I also included some honey, since the pumpkin just doesn't have the same sweetness as the applesauce.  I topped a few of the cookies with white chocolate chips, just because it sounded it good. (it was)  I'm guess I'm still on the pumpkin kick ~ hope you are too.  Enjoy!

Cranberry-Pumpkin Oat Breakfast Cookies

makes approx. 18 cookies, depending on size

To see the nutritional info, go over to the CalorieCount site ~ click here.

Ingredients

• 2 ripe bananas ~ mashed with fork until smooth & creamy
• 1/2 cup canned pumpkin puree
• 1/2 cup unsweetened applesauce
• 2 Tbsp honey
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 1/2 cup old fashioned oatmeal ~ uncooked
• 1/3 cup dried cranberries (or more, to taste)
• 1/4 cup white chocolate chips (optional)

Directions

Preheat heat oven to 350 degrees. 

Mix mashed bananas, pumpkin, applesauce, honey, vanilla extract & cinnamon in a large bowl until well combined.

Stir in the oatmeal & cranberries.  Let 'dough' sit for 10 minutes.

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into circles.  (press a few white chocolate chips into the cookies, if using)

Bake approx. 20-25 minutes, or until golden & done.

Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.
 
Store in a covered container when completely cool.

 

Peanut Butter Oatmeal Raisin Breakfast Cookies ~ Kimberly's Version

Peanut Butter Oatmeal Raisin Breakfast Cookies ~ This breakfast cookie is sweetened with bananas, applesauce & raisins.  It's gets its high protein from ~ peanut butter, vanilla protein powder & egg.

Kimberly, (one of the readers of the blog) shared her tweaks to the original Peanut Butter Banana Oat Breakfast Cookies ~ recipe.   In her version she added an egg, raisins, cinnamon & baking powder ~ & she left out the extra nuts, butter extract & carob/chocolate chips.  Cool!  It sounded like such a neat spin, I just had to give it a try ~ so I made them today.  She turned the recipe into what I'm calling the ~ Peanut Butter Oatmeal Raisin Breakfast Cookies.  Her version is very good & just as easy to make as the original version.  We treated ourselves & 'frosted' some of the cookies with a few spreads that we like.  (I've got a picture down below showing all the different ones we tried out) 

Kimberly, thanks so much for sharing your version of the peanut butter breakfast cookie!  You ROCK!  :)

Updated 9/6/2012 ~ I worked up the nutritional info over at Calorie Count.com  ~~ CLICK HERE ~~ for the breakdown.

Peanut Butter Oatmeal Raisin Breakfast Cookies ~ Kimberly's Version

makes 16 - 24 cookies, depending on the size you like your cookies

• 2 ripe bananas, mashed until smooth & creamy
• 1/3 cup peanut butter
• 1 egg, well beaten  
• 2/3 cup unsweetened applesauce
• 1 scoop vanilla protein powder 
• 1 tsp vanilla extract
• 1 tsp cinnamon (or more, to taste)
• 1/2 tsp baking powder
• 1 1/2 cups quick oatmeal  ~ uncooked  
• 1/4 - 1/3 cup raisins

Preheat heat oven to 350 degrees.

Mix, in a large bowl ~ mashed banana & peanut butter until completely combined.  Then add in the applesauce, beaten egg, vanilla protein powder, cinnamon & vanilla extract ~ mix again until all are completely combined.

Add in the oatmeal, raisins & baking powder to the banana mixture & combine.

Let dough rest for 10 minutes.  Dough will be 'thinner' than my other breakfast cookies ~ more like a really thick batter.

Drop cookie dough/really thick cookie batter ~ by spoonfuls ~ onto a parchment paper lined cookie sheet.  Shape the cookies into circles, the batter should stay where you put it, if it's just a tad too thin, add an extra tablespoon or two of oats.  The cookies should not spread when baking.

Bake cookies approx. 20-30 minutes, or until golden brown & done. (cooking time really depends on how big you make your cookies & if you like them a bit more soft in the middle)  Remove from oven when done & let rest on cookie sheet for 5 minutes, then move to cooling rack.  

 
Cool cookies completely, then store in a covered container. 

 **  For a special treat ~ check out some of the optional cookie 'frostings' below  :)  **

Enjoy! 

 ~ OPTIONAL ~ 

Today, as a special treat, we've been enjoying adding some flavored spreads to the tops of these breakfast cookies.  So far, we have 'frosted' the breakfast cookies with:

• Speculoos Cookie Butter from Trader Joe's (it tastes like gingerbread ~ J really likes it)
• peanut butter mixed with honey
• plain peanut butter
• Nutella

We all love having a 'special treat', every now & then.  Especially when it's eating a 'frosted' cookie!  

P.S. ~ I had some extra cookie dough/batter that wouldn't fit on the cookie sheet, so I cooked it like a pancake. One word ~ A W E S O M E !!!  I just topped it with some butter & skipped the syrup. I really enjoyed it.  I'll have to explore that avenue in the future.  :)    If you have some cookie dough/batter left over, why not give it a try, too ~ you might find you like it as much as I did.

 

~ Other NUT BUTTER / SEED BUTTER variations to consider for this breakfast cookie ~

For a different spin on these breakfast cookies, you could change up the Nut Butter or Seed Butter that you use.  You can purchase different kinds of nut/seed butters...  Or, you could make your own nut/seed butter, if you're so inclined.  (making my own homemade nut/seed butters recipes sounds intriguing,  I might be trying that out soon) ~ Some different kinds of butters that might be interesting to try in these cookies:

Almond Butter

Hazelnut Butter

Soybean Butter

Sunflower Butter

Cashew Butter

Hemp Seed Butter

Sesame Seed Butter ( aka ~ Tahini )

Pumpkin Seed Butter

Walnut Butter

Pistachio Butter

Pecan Butter

Macadamia Nut Butter

Double Apricot Almond Breakfast Cookies with Sweet Almond Butter

I had some apricots that were really ripe, so I decided to use them in a batch of Breakfast Cookies.  The new flavor I come up with is ~ Double Apricot Almond Breakfast Cookies.  I added a little bit of honey to this recipe to enhance the flavor of the fruit, but you could leave it out (or use another type of sweetener), if desired.  I really enjoy the combination of the flavors of apricot & almond together ~ they seem made for each other.  I decided to include a spin on 'icing' for this cookie, because I was in the mood for something that was a bit fancier this time around.  Since I was already using almond extract, almond butter was the logical choice.  Besides, I'm a big fan of sweetened almond butter ever since I made ~ Semla.  (the much loved Swedish Almond Cream Pastry Bun ~ check out my easy version of the traditional Semla recipe here)

Having all this fresh seasonal fruit around really makes for some tasty & unusual Breakfast Cookies ~ Enjoy!

Double Apricot Almond Breakfast Cookies ~ with Sweet Almond Butter

makes 16 cookies

Ingredients

• 1 1/2 cups old fashioned oatmeal ~ uncooked
• 1 ripe banana, mashed with fork until creamy 
  
• 2/3 cup unsweetened applesauce
• 2/3 cup pureed apricots (about 4-5 fresh or canned (drained) 
• 1/4 cup dried apricots, chopped (regular or unsulfured)
• 3 Tbsp almonds, or to taste ~ slivers, sliced or chopped (or nut of your choice) 
• 2 Tbsp honey (optional)
• 1 tsp almond extract
• 1 tsp cinnamon (or more, to taste) 

Sweet Almond Butter

• 3 Tbsp Almond Butter (or your favorite nut butter)
• 3 Tbsp Greek yogurt, non-fat or low-fat
• 4 packets Equal, or to taste (or your favorite sweetener of choice)
• 12 whole almonds for garnish (optional)

Directions

Preheat heat oven to 350 degrees.

Mix mashed banana, pureed apricot, honey, almond extract & cinnamon into the applesauce ~ until completely combined.

Combine the applesauce mixture with all remaining ingredients & let sit for 10 minutes

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds.

Bake cookies approx. 30 minutes, or until golden & done.  While the cookies are baking, mix all of the Sweet Almond Butter ingredients together & store in the fridge until ready to use.

Remove cookies from the oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.  Cookies will firm up/sweeten up as they cool.  When cool, serve with the optional Sweet Almond Butter & garnish each cookie with an almond ~ if using.
 
Store completely cooled cookies in a covered container.  Store any remaining Sweet Almond Butter in the fridge.

*  If serving the cookies with the optional ~ Sweet Almond Butter ~ wait until you are ready to serve the cookies before spreading the nut butter on  top.

Enjoying 'Ice Cream' made from bananas ~ Strawberry Cacao Nib & Matcha Green Tea ~ non-dairy frozen treats

Strawberry Banana 'Ice Cream' ~ it's amazing that so few ingredients can make such a wonderful frozen dessert.  It really gives 'real ice cream' a run for it's money.

My friend, Denise, posted a photo recipe, from Incredible Smoothies, on Facebook the other day.  I took one look at it & was in the kitchen within minutes, making a tweaked version.  The original version was called ~ Cherry Chocolate Chip Ice Cream & used 2 frozen bananas (sliced), 1/2 cup frozen cherries and about 4 tablespoons coconut water, blended in a food processor until creamy & then topped with cacao nibs.

Well, I was all out of frozen cherries, (Yeah, I know.  You'd think I would've had some, considering all the stuff I can pull out of the freezer & pantry on the fly! :) so I substituted frozen strawberries.  This vegan, raw, non-dairy, banana based 'ice cream' turned out really good.  The banana flavor disappeared, just leaving the creaminess behind & the strawberry flavor was nice.  Next time I get frozen cherries, I will definitely try making this again.  You could just as easily use plain water, or another liquid in the recipe, since the coconut water didn't seem to add anything that I could tell.  The cacao nibs added a surprisingly nice, crunchy texture to the dessert, but you couldn't really taste the dark chocolate flavor much...that is until you had to pick the nib bits out of your back teeth ~  not that that's a bad thing, it was just unexpected.  Even with that being said, I'd still add the cacao nibs for the unusual crunch they provided.

Matcha Green Tea Banana 'Ice Cream' ~ this is one of my favorite ice cream flavors, so simple, yet exotic.

Once I made one banana ice cream, I decided I might as well make another.  One of my favorite 'real' ice creams is Green Tea Ice Cream, so I looked around & found a recipe for Matcha Green Tea Banana 'Ice Cream'  that also used bananas & had the same basic makeup as the previous frozen delight.  I only added the matcha green tea powder to the recipe, since that is all that I had at the house.  It's not quite the same green tea ice cream that I get at the Chinese restaurant, but it satisfied my craving for that subtle, exotic ice cream flavor.   With this summer weather being as it is, I'm looking for desserts that will help to make us all feel a little bit cooler.  Using frozen fruits, in this unusual way, makes having a sweet treat at the end of a meal so easy & so very tasty, just how I like it.  :)

Carrot Cake Breakfast Cookies with Pineapple Cream Cheese Icing ~ a fun spin on my original Banana Oat Breakfast Cookies

Carrot Cake Breakfast Cookies ~ Here is another spin on my original Banana Oat Breakfast Cookies recipe.  This time I turned the breakfast cookies into a moist, dense, spicy cookie version of carrot cake.   They still have all the healthy goodness of my original breakfast cookie recipe, but also have the additional sweetness of both pureed & shredded carrot, as well as even more spices.  Roy really likes this Carrot Cake Breakfast Cookie version, especially with the 'Pineapple Cream Cheese Icing' that I spread on top of the cooled cookies.  The 'icing' is a healthy spin on the the traditional cream cheese icing that is so often found on carrot cake.  Since my 'icing' is made with Greek yogurt & cream cheese, it's a soft spreadable 'icing' that is perfect when added right before serving.

I think the texture of the cookie is best if you use old fashioned oats & eat the cookies when they are completely cooled, or even when chilled first in the fridge.  Try my Carrot Cake Breakfast Cookies with & without the 'Pineapple Cream Cheese Icing' to see which way you like best.   Enjoy!

The Pineapple Cream Cheese Icing is a soft, spreadable 'icing' that is the perfect way to top your Carrot Cake Breakfast Cookie!

To see the nutritional breakdown of just the breakfast cookies (without the optional 'icing') click ~ HERE.

Carrot Cake Breakfast Cookies with Pineapple Cream Cheese Icing ~ a tasty spin on my original Banana Oat Breakfast Cookies

makes 12 large or 16 regular cookies

• 2 mashed bananas
• 2/3 cup applesauce
• 2/3 cup pureed cooked carrots  ((I nuke my sliced carrots until they're getting soft, then puree them in my small food processor))
• 1 cup shredded carrots
• 1 tsp vanilla extract
• 1 Tbsp dark molasses
• 1 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• 1/2 cup ground almond flour
• 1 1/2 cup old fashioned oatmeal ~ uncooked
• 1/4 cup raisins
• 1/4 cup chopped walnuts

** Optional 'Pineapple Cream Cheese Icing' 

• 1/4 cup plain fat free or low fat Greek yogurt
• 1/4 cup fat free or low fat cream cheese
• 1 Tbsp crushed pineapple, drained (or more to taste) *optional
• 3 packets Equal (or your favorite sweetener, to taste)

Preheat heat oven to 350 degrees.

In a large bowl mix ~ vanilla extract, molasses & spices into the applesauce & carrot puree. When fully blended stir in the mashed banana & the shredded carrots until well combined.

Stir in the dry ingredients ~ oatmeal, almond flour, raisins & walnuts ~ combine until well blended.  Let mixture sit for 10 minutes.

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds.

Bake approx. 35-45 minutes, or until golden & done.  (time depends on how thick the cookies are)

Remove cookies from oven & let them rest on cookie sheet for 5 minutes, then move to cooling rack.
 
** for the optional 'Pineapple Cream Cheese Icing' ~ While cookies are baking, place the yogurt & cream cheese in a small food processor & blend until smooth. (or do by hand)  When nice & creamy, stir in the crushed pineapple & sweetener of choice.  Taste & add more sweetener if desired.  Store in fridge until ready to use and/or if you have any leftover.

When cookies are completely cool (or chilled in fridge), serve as is ~ or spread a layer of the 'Pineapple Cream Cheese Icing' on the top of the cookies & then serve.

Store remaining cookies in a covered container.

Peanut Butter Banana Oat Breakfast Cookies with Carob / Chocolate Chips

Peanut Butter Banana Oat Breakfast Cookies ~ These cookies have the great flavor of peanut butter, are power packed because of adding protein powder and are egg & flour free and are sweetened with bananas & applesauce.  If you want to indulge, add some chocolate or carob chips & take the flavor up to the next level!

They go perfect with a cup of coffee...

Peanut Butter Banana Oat Breakfast Cookies with Carob / Chocolate Chips (optional) ~ I've come up with another recipe/spin on my original Breakfast Cookie.   This newly created recipe turned out so good & we ate it so quick ~ it barely lasted two days around here.   This time my recipe includes peanut butter, vanilla protein powder, chopped nuts ~ and a carob / chocolate chip option that is really wonderful.  Hands up if you love the flavor combo of Reese's Peanut Butter Cups ~ pb & c, ROCKS!   Nutella, spread on top of these cookies, is another winner in my book & the boys agree.  Roy told me these cookies really helped to keep the hunger pains away when he had them for a late afternoon snack.  The extra protein from the peanut butter & the vanilla protein powder give them that little extra bit of oomph, to give them even more staying power than the original Breakfast Cookies.  Very cool!

The cookie is soft, thick & chewy (it reminds me of 'Grandma's Cookies' brand) ~ with the great taste of peanut butter & the extra goodness from the vanilla protein powder.  I think the taste & the texture is even better the second day, the flavors seem to develop more as the cookie sits.  If you're a fan of peanut butter cookies, give this new Breakfast Cookie a try. 

I'm really digging eating these different Breakfast Cookies in the mornings...  How about you?   :)

** Updated 7/15/2012 ~ If you are having a hard time finding vanilla protein powder or butter extract, you can make the cookies without them, no need to replace them with anything else.  The texture/flavor will just be a little bit different.

If you don't like or don't/can't eat peanut butter,  you might try using your favorite nut butter instead.   ((or even soy butter for those who want the flavor / taste of peanut butter without actually using a nut butter))  Just change the name of the cookies to match the name of the new nut butter ((or soy butter)) used.  

I worked up the nutritional info for the cookies, over on Calorie Count.com, based on 16 cookies in a batch, like I normally make.  The info is without the optional carob / chocolate chips or butter extract, but I did include the protein powder.  Check out the nutritional info using the link here.

 Cheers!  :)

Peanut Butter Banana Oat Breakfast Cookies ~ with optional carob or chocolate chips

makes 16 regular sized cookies or 12 large sized

To print a copy of the recipe ~ CLICK HERE ~

• 2 ripe bananas, mashed until smooth & creamy
• 1/3 cup peanut butter ~ creamy or chunky 
• 2/3 cup unsweetened applesauce
• 1 scoop vanilla protein powder ** (can be made without, cookie will just be lower in protein)
• 1 tsp vanilla extract
• 1 tsp butter flavor extract ** (optional)
• 1 1/2 cups quick oatmeal  ~ uncooked  (or use old fashioned oats for more oatmeal texture)
• 1/4 cup chopped nuts (peanut, walnut, or your favorite)
• 1/4 cup carob or chocolate chips (**optional)

Preheat heat oven to 350 degrees.

In a large bowl, mix mashed banana & peanut butter until completely combined then add in the applesauce, vanilla protein powder & the extract(s) ~ mix again until all are completely combined.

Add in the oatmeal & nuts to the banana mixture & combine.  (** add the optional carob / chocolate chips at this time if you want them mixed throughout)

Let dough rest for 10 minutes.

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into circles. (** if you just want the carob / chocolate chips on the top of the cookies, add now)

Bake cookies approx. 20-30 minutes (some like their cookies less cooked, some cooked more - try it both ways to find which works best for your tastes) or until golden brown & done.  Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.  (if you want the traditional fork tong marks on the cookies, use a pizza cutter or sharp knife to score the tops of the cookies while they're still warm)

 
When cookies are completely cool, store in a covered container.  Enjoy!

...or with a cuppa tea.

                                                                                        

Cocoa Banana Oat Breakfast Cookies

Cocoa Banana Oat Breakfast Cookies ~ Another great way to eat your breakfast cookies.  These also include protein powder & carob chips, so you get a double hit of chocolate flavor & some extra protein.  What a great way to start your day!

I think I got a bit carried way when making this next Banana Oat Breakfast Cookie...but, it's so easy to do.  I start thinking of all the things I would normally put in a bowl of oatmeal & then I start thinking outside the box, er...I mean bowl.  I thought about how to get more protein into the cookie ~ maybe make it with more of a traditional cookie flavor, maybe add some chocolate flavor...and so on, and so on.

Well, here is my next recipe ~ Cocoa Banana Oat Breakfast Cookies & I think it's another winner.  I used unsweetened cocoa powder, instant coffee & carob chips to get a chocolate flavor and I used protein powder to pack more of a nutritional punch.  These are wonderful right out of the oven ~ the carob chips get nice & soft & gooey...yummm.  The chips took on a wonderful dark chocolate/brown sugar flavor & the whole thing reminded me of a double chocolate chip cookie, only healthier/chewier.   There just seems to be no end to the ways you can change up this Breakfast Cookie ~ & still no flour, eggs, dairy or sugar.  Very cool!

I like making these Cocoa Banana Oat Breakfast Cookies a bit smaller than the other two recipes I've come up with.  Personal preference ~ but, if you like 'em big, make 'em big.  :)  Wonder what kind the next batch of Breakfast Cookies will be?   :)

  Cocoa Banana Oat Breakfast Cookies 

makes 14 BIG cookies or 24-30 regular sized cookies

• 1  cup unsweetened applesauce
• 2  Tbsp cocoa powder, unsweetened
• 1  tsp vanilla extract
• 1  tsp cinnamon
• 1  Tbsp instant coffee, mixed in 2 Tbsp hot water until completely dissolved
• 1 1/2 cups  oatmeal, quick or old fashioned
• 2  scoops vanilla protein powder
• 3  ripe bananas, mashed with fork until creamy
• 1/3 cup  chopped dates (or raisins if you prefer)
• 1/3 cup  chopped walnuts
• 4 Tbsp  ground flax
• 4 Tbsp  carob chips
• 4 Tbsp  oat bran

Preheat heat oven to 350 degrees.

Mix vanilla extract, cinnamon, cocoa powder & instant coffee/water into the applesauce until well blended.

  
Mix applesauce mixture with all other ingredients in a big bowl & let sit for 10 minutes.

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds.

Bake approx. 20-30 minutes, (depending on size of cookie) or until done they will turn a deep golden brown.

Let cookies cool on rack & then store in a covered container.

Make sure to try some of these when they are still warm ~ really yummy!

Ultimate Strawberry Banana Smoothie ~ double the fruit, double the flavor

Ultimate Strawberry Banana Smoothie ~ Have it for a breakfast, snack, dessert or cocktail ~ This drink does it ALL!

I've mentioned before how much I like V8's V-Fusion Juices.  In my opinion, it's the ultimate fruit/veggie beverage, a full serving of fruit & a full serving of veggies in every 8 ounce glass, and you NEVER taste the veggies in it.  How do they do that?  This morning I decided to use the Strawberry/Banana Juice Blend & came up with the ultimate in strawberry/banana smoothie flavor.  Using the juice blend, along with the frozen fruit, gives this smoothie a real depth of flavor.  Best ever strawberry banana drink I've ever had ~ Oh, yeah!  Love when that happens!

This would make the perfect breakfast drink, snack, dessert or even cocktail.  Dress it up any way you want ~ drink it from a tumbler or a pretty glass ~ drink it as-is or with the low fat whipped cream & a strawberry 'sidecar'.  Depending on how you serve it, it would make a sweet end to a meal or if you just add some coconut rum, you've got a healthy adult tropical beverage.

5 a.m. & it's a breakfast smoothie or 5 p.m. & it's cocktail time... Like the song says ~ It's 5 o'clock somewhere.  What time is it at your house?   :)

Ultimate Strawberry Banana Smoothie 

serves 1 (two if you'll share, but I usually won't  :)

• 1 1/2 cup   V8's V*Fusion Strawberry Banana Juice
• 1 scoop vanilla protein powder
• 1/2 frozen banana, sliced
• 6 frozen strawberries, whole & unsweetened
• one packet of Equal (or favorite sweetener)
• 4 ice cubes
• low fat whipped cream & fresh strawberry, for garnish ~ optional

Throw first six ingredients into a blender & blend until smooth & frosty.

Garnish with low fat whipped cream & strawberry if desired.

* For a little adult fun ~ Add a shot of coconut rum for a tropical drink that tastes fantastic & gives you over one serving of veg, over 2 servings of fruit & a mega hit of protein!  Doesn't get any better than that.  Booyah!

Enjoy!

Blueberry Almond Banana Oat Breakfast Cookies

Blueberry Almond Banana Oat Breakfast Cookies ~ so much breakfast goodness, all rolled up into a tasty breakfast cookie!  Who says you can't eat cookies for breakfast?

I am really digging these Breakfast Cookies.  Where have they been all my life?  I'm making a different type every few days.  It's such an easy way to eat your oats.  I'm trying to eat a serving of oats a day, but sometimes I just can't face another bowl...so these cookies are coming in mighty handy!  And depending on the size I make them, 3 or 4 cookies are a 1/2 cup serving oats.  I love eating four cookies for breakfast ~ it seems so indulgent, but it's not!  Needless to say, these are our new favorite way to eat oats.  It just amazes me that they have no sugar added & are dairy, egg & flour free.  Eating cookies is just so much more fun then eating a bowl of oatmeal, wouldn't you agree?  :)

Blueberry Almond Banana Oat Breakfast Cookies 

makes 12 large cookies 

2 tubs                 Mott's Healthy Harvest Blueberry Applesauce
                           (it comes in a 6-pack ~or~ use
                            1 cup regular unsweetened applesauce)                 
1 tsp                   almond extract
1 tsp                   cinnamon

1 1/2 cups           oatmeal, quick or old fashioned ~ uncooked
2                          ripe bananas, mashed with fork until creamy
1/3 cup                raisins
1/4 cup                chopped, toasted almonds
4 tblspns              ground flax
4 tblspns              oat bran


1 cup                   wild frozen blueberries

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1)   preheat heat oven to 350 degrees

2)   mix almond extract & cinnamon into the blueberry applesauce

3)   blend blueberry applesauce mixture with next 6 ingredients

4)   gently fold in frozen blueberries & let dough sit for 10 minutes

5)   drop cookie dough, by spoonfuls, onto a parchment paper lined cookie
      sheet & flatten cookies into rounds

6)   bake approx. 30 minutes, they will turn a golden brown

 7)   let cool on rack & store in covered container

These cookies taste great for breakfast & also for a healthy after school snack.  Served with a glass of ice cold milk, they are the best ~ at least that is what my 7 year old says. :)  There will be more of these Breakfast Cookie recipes coming soon.  There are just so many other combinations I want to try out.  Enjoy!