Breakfast Oaties

Name: Breakfast Oaties
Ingredients: 3/4 cup brown sugar, firmly packed; 1/2 cup extra-light vegetable oil spread (60% with no trans fat ); 1 egg; 1 teaspoon vanilla; 1 1/4 cups bananas (ripe, mashed, about 3 medium); 1 cup all-purpose flour; 2/3 cup whole wheat flour; 2 - 2 1/2 teaspoons pumpkin pie spice; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 cups quaker quick oats (uncooked*) or 2 cups old fashioned oats (uncooked*); 1/2 cup banana chips, broken, dried (optional); 1 1 cup smooth cashew butter or 1 cup almond butter

13 ingredients

4 steps

Ingredients

3/4 cup brown sugar, firmly packed
1/2 cup extra-light vegetable oil spread (60% with no trans fat )
1 egg
1 teaspoon vanilla
1 1/4 cups bananas (ripe, mashed, about 3 medium)
1 cup all-purpose flour
2/3 cup whole wheat flour
2 - 2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups quaker quick oats (uncooked*) or 2 cups old fashioned oats (uncooked*)
1/2 cup banana chips, broken, dried (optional)
1 1 cup smooth cashew butter or 1 cup almond butter

Directions

1

Heat oven to 350°F. In large bowl, beat brown sugar and spread with electric mixer until creamy. Add egg and vanilla; beat well. Add bananas; beat well. Add combined flours, pumpkin pie spice, baking soda and salt; mix until blended. Add oats and, if desired, banana chips; mix until blended.
2

Drop dough by heaping measuring tablespoonfuls 2 inches apart onto ungreased cookie sheets. With narrow metal spatula, spread into 2-1/2 inch circles.
3

Bake 10 to 12 minutes or until edges are lightly browned. Remove to wire rack. Cool completely. Store tightly covered.
4

To assemble, spread 2 teaspoons peanut butter on flat side of one cookie. Press second cookie over peanut butter.