Banana, Oat and Peanut Butter Breakfast Biscuits

Banana, Oat and Peanut Butter Breakfast Biscuits.

No bread, the kids don’t like cereal, I’m yet to get Norah to eat eggs and they both said no to their usual favourite; Banana Pancakes with Sweet Sauce. Hmmm 2 bananas left on the bench, but not quite ripe enough for banana bread.  Let’s try Banana, Oat and Peanut Butter Breakfast Biscuits and see how they go down.

Helping.

I didn’t get many photos of the steps for making these biscuits, but it’s pretty straight forward.  The kids stood in their ‘kitchen helper towers’ and named the different ingredients as I put them on the bench; bananas, oats, vanilla, honey, eggs and peanut butter.  They weren’t sure on the baking powder, pepitas and raisins, but they quickly repeated the names back to me.

This was an easy recipe for them to get involved.  They helped to mash the banana with a fork, pour in the different ingredients (once I had measured them out) and mix it all together.  Oh I’m pretty sure there was a few sneaky taste test of the batter too.  Norah discovered she likes raisins and was quite happy to keep eating them as I formed the biscuits.  Cole continued to ask for more and silly Mummy thought he was actually eating them.  It wasn’t until later when I had cleaned them both up and put them back on the floor that I realised he was just throwing them down into the bottom of his tower.  Anyway…..

Chocolate Drizzle.

It’s all about getting the kiddos interested in something new, so that they’ll actually taste it.  Personally I think they looked pretty delicious straight out of the oven, but I thought a little bit of chocolate might just entice the twins a little more.  I only used 6 squares of dark cooking chocolate, but it was enough to catch their eye.  I simply melted the chocolate in the microwave, dunked a teaspoon into it and shook the chocolate over the top of the biscuits.

The kids wanted to eat them straight away, so the chocolate was still melty on top.  I did put the rest of the biscuits in the fridge though and had a sneaky one at lunch time.  I think I preferred the Banana, Oat and Peanut Butter Breakfast Biscuits once they had cooled all the way through and the chocolate had set.

Pepitas and Raisins.

I feel like this is beginning to be a trend with our kiddies.  Just like the toppings on their smoothie bowls, they (well Norah) ate the raisins by themselves, but in the Banana, Oat and Peanut Butter Breakfast Biscuits she spat them out onto the table.  Cole didn’t like the textures of the raisins or the pepitas and kept breaking his biscuit up to get them out.  Not too much of an issue, next time I make them I’ll try something else.  The only thing is the pepitas have such a high fat content.  I might try and add some almond meal and chia seeds instead.  If you don’t use the pepitas, make sure you take away their fat content from the total fat and then divide the new total with how many biscuits that you make.

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Banana, Oat and Peanut Butter Breakfast Biscuits

Total fat content: Approximately 140.8g

Nutritious and delicious Banana, Oat and Peanut Butter Breakfast Biscuits. Quick and easy to make and great to grab on the way out the door.

Course Breakfast, Snack

Keyword Banana, Biscuits, Breakfast, Oats, Peanut Butter, Pepitas, Raisins

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 16 biscuits

Ingredients

• 150 g rolled oats 13.1g of fat
• 2 bananas
• 140 g natural smooth peanut butter 66.6g of fat
• 2 eggs 10g of fat
• 50 g pepitas 22.95g of fat
• 2 tbsp melted coconut oil 25.8g of fat
• 1/3 cup raisins
• 2 tbsp honey
• 1 tsp baking powder
• 6 sqaures dark baking chocolate 1.9g of fat

Instructions

1. Pre heat the oven to 180 degrees and line a baking tray with baking paper.

2. Peel and mash the bananas in a large mixing bowl.

3. Add the rest of the ingredients except for the raisins and pepitas.  Stir well to combine.

4. Fold in the raisins and pepitas.

5. Form the batter into circles, using 2tbsp of the mixture for each biscuit.  Leave room between each biscuit and slightly press them down with your fingers or a fork.

   

6. Bake in the oven for approximately 10-12 minutes, or until slightly browned.

7. Place the chocolate squares in a microwave safe bowl and put it in the microwave for 30 seconds at a time.  Mix the chocolate after each interval and keep going until fully melted.

8. Dunk a teaspoon into the melted chocolate and shake over the top of the biscuits to create thin chocolate lines.

   

9. Eat straight away if you're happy for the chocolate to still be melty or put them in the fridge until the biscuits have cooled and the chocolate has hardened.

Recipe Notes

Total fat content: Approximately 140.8g

16 biscuits at approximately 8.8g of fat per biscuit.

The amount of biscuits that you end up with will depend on the size of the bananas you used.  If you have more or less than 16 biscuits, divide the total fat content between the amount of biscuits you made to get the fat content per serve.

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