Tropical Banana-Oatmeal Breakfast Cookies
Chock full of cereal and dried fruit, these lightly-sweetened cookies make a portable breakfast.
Ingredients:
- 2 eggs, slightly beaten
- 2/3 cup mashed ripe banana (about 2 medium)
- 1/4 cup low-fat plain yogurt
- 1/4 cup dark agave or honey
- 2 tablespoons almond butter or creamy peanut butter
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups quick-cooking rolled oats
- 1 cup Kellogg’s Frosted Flakes® cereal
- 1/2 cup dried tropical fruits, finely chopped
- 1/4 cup finely chopped walnuts
- 2 tablespoons ground flax seeds
Directions:
1. In large bowl whisk together eggs, bananas, yogurt, agave, almond butter, vanilla, cinnamon and salt until combined. Stir in oats, KELLOGG’S FROSTED FLAKES cereal, fruits, walnuts and flax seeds. Let stand about 5 minutes or until cereal softens.
2. Spoon cereal mixture into 1/4-cup mounds on parchment-paper-lined baking sheets. Spread each mound into 3-inch circle, leaving 1-inch space between circles. Bake at 350° F for 20 to 25 minutes or until light golden brown. Cool for 10 minutes on baking sheet. Transfer to wire rack. Serve warm. (Or, cool completely. Individually wrap in plastic wrap. Place in air-tight container. Refrigerate for up to 7 days or freeze for up to 3 months.)
