Some mornings I am able to get them to wait a bit and can make protein pancakes or waffles, Aiden loves cinnamon rolls but not something I want him having very often. Mason has food allergies (eggs and peanuts) so it is hard to give him a lot of breakfast items. A lot of breakfast bars have peanuts or peanut butter in them, so I try to steer clear of most of them just to be on the safe side. He can have eggs in some baked things but can’t have the quick scrambled egg for breakfast.
Some of the boys’ favorite breakfasts are waffles with cream cheese, cereal, oatmeal and cinnamon rolls. Cereal isn’t a bad option but I find they are hungry an hour later plus Mason is still getting a handle for his spoon and can be a bit messy, same with oatmeal he loves it and gets so excited when I make it for him but it ends up everywhere.
So, in an effort to have less clean up at breakfast I came up with these apple cinnamon oatmeal breakfast cookies. 5 ingredients, no eggs or peanuts and when you tell two toddlers they are getting cookies for breakfast they think they are getting a special treat. Aiden refused to try them at first because super picky eater from the beginning but once I called them cookies he was all in and actually likes them. Mason ate 5 cookies the first morning for breakfast, huge momma win for me.
· 2 chopped granny smith apples
· 2 cups oats, I use Bob’s redmill gluten free oats
· 1 cup almond butter or cashew butter. I use almond butter because Mason had a small reaction to the cashew butter.
· 2 tsp cinnamon
· 1/2 cup applesauce
Directions:
· Preheat oven to 375 and spray a cook sheet with favorite nonstick spray
· Put all of the ingredients into a food processor or blender and mix until well combined
· Place on the cookie sheet about 1 inch a part and bake for 8-9 minutes
· Cookies will last for about a week in the fridge or a 1-2 days on the counter. I toss them in the microwave for about 15 seconds before serving.
