Banana Oatmeal Breakfast Cookies

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Hubby says these are NOT cookies.  Cookies are super sweet and bad for you.

I beg to differ.

DSC04550I found this recipe in a magazine and as usual, tweaked it to add things to my liking.  These are a great option for when you have zero time in the morning for breakfast before you run out the door.  Just grab and go.

I also sub them for a quick lunch and/or snack when I am on the road for several hours of the day.  Quick, healthy and good for you, regardless of hubby’s opinion.

Super easy to make, start to finish they are done in half an hour.


1 medium banana, mashed
1/2 cup peanut butter (or almond butter), smooth or chunky – your preference
1/3 cup honey
2 Tbsp skim milk or almond milk
1 tsp vanilla extract
1 cup regular oats
1/2 cup 12-grain flour (or whole wheat flour, I like the 12-grain though)
2 tsp ground cinnamon
1/4 tsp baking soda
1/3 cup pepitas (raw or roasted, no salt)
1/4 cup sunflower seeds (raw or roasted, no salt)
1/2 cup dried cranberries, cherries, raisins or blueberries (experiment!)


1. Preheat oven to 350°F

2. In a large bowl, combine mashed banana, honey, milk, peanut butter and honey, mix well.

3. In a smaller bowl, combine flour, oats, baking soda and cinnamon

4. Combine dry ingredients into wet ingredients and mix until just coming together.

5. Add seeds/fruit and mix to combine.

6. On parchment lined baking sheets (2), drop 1/4 cup spoonfuls and flatten to 1/2″.

Bake in pre-heated oven for 12-16 minutes.
Makes 12 cookies

These freeze beautifully too so may just want to double or triple the batch if you are making for a family.



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Christmas Pinwheel Cookies

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Let the annual Christmas baking season commence!  These buttery cookies were a part of our holiday table when I was little.  A Ukrainian Holiday staple that been made every year since.  If I don’t make them, hubby will pout.  The kids will pout.  My brother will pout.  Everyone will pout and refuse to acknowledge that Christmas is here.

I best get into the kitchen then.  I will share the recipe with you all though, cause it’s Christmas time and I am in a nice, giving mood.


DCF 1.0Christmas Pinwheel Cookies


4 Cups All-Purpose Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Salt
1 1/3 Cups Un-Salted Butter
1 Cup Packed Brown Sugar
2/3 Cups White Sugar
2 Large Eggs
1 1/2 tsp Vanilla Extract
Food Colouring (paste or liquid) in colours of choice
*2 (1 ounce) squares Un-Sweetened Chocolate


1. Sift the flour, baking powder, baking soda, and salt together into a bowl. Re-sift again into another bowl.

2. Beat the butter with the brown and white sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla until smooth. Gradually stir in the flour mixture until evenly blended. Gather the dough into a ball, and divide into two equal parts.  (Dough will be a bit sticky at first, once you add the food colouring and work it in, it becomes less sticky.  Having a kitchen that is cooler helps, alternately, place the dough in the fridge for 20 minutes, then proceed to rolling out the dough.)  Place one half in a second bowl. Add one of the chosen food colorings to the dough in one bowl, and the other to the other dough. Use a fork or wooden spoon to blend the food coloring into the dough until evenly blended. Add additional drops of food coloring to until desired shade is reached.

3.  Roll out the one dough ball to 1/4 inch (5mm) thickness. Roll out the other ball of dough to 1/4 inch (5mm) thickness, and place on top of the first one. Beginning on one long side edge, roll the dough up together to make a log so the two colors spiral inside each other. Wrap the log in waxed paper, then in a cotton towel, and refrigerate at least 8 hours or overnight.

4. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets or use parchment paper.

5. Unwrap the dough log, and place on a clean, lightly floured surface. Slice the log into rounds 1/8 inch (3 mm) thick, and place on prepared baking sheets.

6. Bake in preheated oven until set, 5 to 6 minutes. * Watch carefully to prevent edges from over browning, not all ovens are the same so pay attention to how long the first batch cooks and go from there.

*7. For chocolate and plain variation (as in photo above), melt unsweetened chocolate squares and add to one half of the dough, mix well.  Roll out as listed above in Step 3.

Remove from oven, and cool on racks.  Makes about 6 dozen cookies.

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