You all know that lately I’ve been doing my best to workout and eat healthy, so today’s recipe is something I whipped up as a healthier option for breakfast: Soft Baked Breakfast Cookies made with Nature ValleyTM Toasted Oates Muesli – Blueberry!
I’ve been told that breakfast is the most important meal of the day…and lately with two kiddos keeping me insanely busy, I normally don’t get to eat until after the middle of the day. Not good! Breakfast is imporant being that it gives you energy and kick starts your metabolism. So by not eating until later, my energy stalls and so does my metabolism = a cranky momma and the baby weight has been harder to drop. Ugh.
These cookies are my perfect solution! They aren’t complicated (to make or to eat!) and they can be shared with the kids (well, Mabel…because we all know Millie isn’t eating solids yet, lol!).
The cookies’ main ingredient is Nature Valley Muesli which is packed with whole grain oats, dried blueberries, sunflower seeds, pumpkin seeds, almond pieces, raisins and dried cranberries. In addition to those delicious ingredients I’ve added some brown sugar, bananas, Greek yogurt and more!
Soft Baked Breakfast Cookies
- 3 Large Ripe Bananas
- 1/4 Cup Butter Softened
- 1/2 Cup Greek Vanilla Yogurt
- 2 Eggs
- 1 Tablespoon of Vanilla
- 2 Teaspoons Baking Soda
- 2/3 Cup Packed Light Brown Sugar
- 2 1/2 Cups White Whole Wheat Flour
- 3 Cups one whole bag Nature ValleyTM Toasted Oats Muesli - Blueberry
- 1/3 Cup Dried Cranberries
- 1/4 Teaspoon salt
- Preheat your oven to 350
- In a large mixing bowl, mix together bananas, butter, yogurt, eggs and vanilla with a hand mixer until well blended.
- In another bowl, mix together all of the dry ingredients; baking soda, brown sugar, flour, muesli, dried cranberries and salt.
- Then combine dry ingredients into the wet ingredients. Use hand mixer again to make sure everything is combined evenly.
- On a lined cookie sheet (I use a silicone liner so that my cookies don't stick or burn to the bottom of the sheet) drop cookie dough in evenly sized balls (about two spoonfuls worth ). Because this dough doesn't spread out like regular cookies, I slightly flattened them before putting into the oven to help them bake evenly.
- Bake for 12-14 minutes.
- Immediately move cookies to wire racks to cool.
- And then enjoy your delicious breakfast...or enjoy them whenever you'd like!
If you haven’t tried muesli yet (strange name, I know…but totally delicious!) you should! Nature Valley even has a coupon out for $1.50 off a bag which you can print out HERE.
Let me know what you think of it!