Next week I'm starting a new job that requires that I actually leave my house in order to do the work. It's going to force me to change my routine fairly significantly and one of the things I'm going to have to do is get a whole lot more organized about food. I've never been good about making time to eat breakfast in the past when I've done the 9 to 5 gig and so I've been pondering ways to make it easier to ensure that I eat something in the morning.
One thing I'm planning to do is bake up a batch of Oatmeal Breakfast Cookies (my mother's recipe is after the jump). I could go buy myself a box of breakfast bars, but when you make them yourself, you can control what goes into them, ensuring that they are lower in sugar, fat and chemicals than the ones you buy ready-made.
Okay Slashfooders, now it's your turn. How do you make sure that you eat a fairly healthy breakfast each day? Oatmeal Breakfast Cookies
¾ cup brown sugar firmly packed
½ cup butter
1 egg 1 teaspoon vanilla
1 ½ cups ripe mashed bananas (about 2 medium)
¾ cup crunchy or regular peanut butter
1 cup whole wheat pastry flour
2/3 cup whole wheat flour
2 teaspoons pumpkin pie spice
½ teaspoon baking soda
½ teaspoon salt
2 cups uncooked oats (quick or old fashioned)
½ cup raisins or other bits of chopped dried fruit
Heat oven to 350 degrees. In a large bowl beat brown sugar and butter until creamy. Add egg and vanilla, beat well. Add bananas and peanut butter, beat well. Add combined flours, spice baking soda and salt, mix until blended. Add raisins.
Drop 2 to 3 tablespoon heaps of dough about 2 inches apart onto ungreased cookie sheets. Bake 10 to 12 minutes or until edges are lightly browned. Don't over bake. Cool completely. Store tightly covered.
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