This afternoon while the polar vortex was barreling down on us I felt like baking. Checking out the cupboards I found oats and thought I'd bake up some snack bars. Then, I spied the bag of Bob's Red Mill gluten free muesli and knew that would be even easier. It comes chock-full of goodies including rolled oats, brown rice crisps, raisins, dried apples, dried cranberries, sunflower seeds, almonds, roasted soy beans, pumpkin seeds and coconut flakes. I figured with that and a few more ingredients we could have some pretty tasty breakfast cookies.
They turned out really great. They are moist and almost like a fruit bread (pumpkin bread, zucchini bread, etc.). Both kids devoured them and thought they were really eating cookies. Here's the recipe I created.
2 cups Bob's Red Mill Gluten Free Muesli
1/4 cup peanut butter
2 Tbsp. honey
1/2 cup apple butter
1/4 cup ground flaxseed
1 Tbsp. Brewer's Yeast
up to 1/4 cup almond milk (add a little at a time to so it doesn't get too liquidy)
Smash the bananas and mix all ingredients together. Preheat oven to 325 degrees and spread out cookies on parchment paper covered cookie tray. Flatten with a spoon as these don't really spread. Bake 15-17min or until edges turn golden brown. Store in refrigerator.
You could easily substitute sun butter or almond butter for the peanut butter and any type of milk for the almond milk. We simply used what we had on hand! Enjoy!
**note if you're celiac you might want to eliminate the Brewer's Yeast as some versions can contain gluten.