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Contributor post written by Christina from Christina Maldonado Photography
Some days there are just not enough hours in the day!
On days when I have to be out the door early, I still want my daughter to enjoy a nutritious breakfast.
I am a planner, a bit of a Type A personality (okay, more than a bit), and I like to plan in advance. I love cooking in batches to freeze for the week and use as needed. One of my go to recipes is this hidden veggie breakfast cookie. Just grab, go and eat nutritiously while on the run!
FREE Real Food Crash Course
I get it, switching from processed food to a real food lifestyle can feel overwhelming and confusing. Friend, it doesn’t have to be this way.
Here’s what to expect:
- printable charts (real food defined, a seasonal produce guide, meal planning)
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- how to create a meal plan and stay within a budget
- 7 real food recipes
- emails from me to help you enjoy real food
- Bonus: Step-By-Step Guide to Real Food
This recipe is great, even for the pickiest of eaters. Yes, it’s filled with nutrient-rich ingredients and, of course, veggies, but it also contains chocolate! It’s such a simple recipe I like to double it to freeze half to use on a later date.
This is also a great recipe that parents and kids can make together. Let the kids grate the veggies (with adult help), mash the bananas, and help form the cookies for baking.
Part of my goal in living a real food lifestyle is to teach my daughter to have a passion for nutritious food. I find the more I let her help, the more interested she is in eating a variety of nutrient-rich, homemade foods!
Gluten-Free Hidden Veggie Oatmeal Breakfast Cookies
- 2 large bananas brown and spotty bananas are best for sweetness. If using yellow bananas add the optional honey
- 1/2 cup unsweetened applesauce no sugar added
- 2 cups quick cooking oats
- 1/4 cup grated carrots
- 1/4 cup grated zucchini
- 1 TB ground flax seed
- 1 tsp pure vanilla extract
- 1/3 cup organic semi-sweet chocolate chunks
- 1/4 cup honey optional for sweetness
Preheat the oven to 350F.
In a large bowl, mash the bananas and applesauce together. Whisk in the flax seed and vanilla extract (and honey, if needed). Add the quick oats, grated veggies and chocolate chips, mix well.
Grease a baking sheet lightly with coconut oil. Form the dough into individual cookies and place them on the baking sheet.
Bake for 25 minutes.
Allow the cookies to cool for 20 minutes before eating.
Store in an air-tight container in the fridge or freezer.
The “where to buy” links provide links to the actual products I use. As always, I recommend shopping around online and at local stores for the best prices and products you love.
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