Cookies for breakfast? Sign me up! If you want to compare these to something, think of them like homemade granola bars shaped like cookies.

Similar to my Homemade Cranberry Nuts Granola Bars, these will also keep you full for a couple of hours. They were my saving grace this past week at work. Usually I have breakfast at around 7:30-8am, so by the time lunchtime rolls around my stomach has eaten half of itself! But not with these, oh no. Not with these.

Make sure you check up on these at the 18-20 minute mark while they’re baking. As you can see (below; upper right), some of the breakfast cookies got a little singed compared to the others. This was because I had the two trays on two separate racks. For now, I’ll blame it on my oven not distributing heat properly. But, I don’t want that to happen to you!

Happy Saturday.

Breakfast Cookies

Ingredients

• 2 cups old fashioned oats
• 1 cup coconut flakes
• 2 tablespoons wheat germ
• 1 teaspoon salt
• 3/4 cup walnuts, chopped
• 3/4 cup dried cranberries
• 3 ripe bananas, mashed
• 1/4 cup canola oil
• 1 teaspoon vanilla
• 1 tablespoon honey

For glaze

• 5 tablespoons powdered sugar
• 1 teaspoon milk
• Cinnamon

Directions

1. Preheat oven to 350 and line two baking sheets with parchment paper.
2. Combine oats, coconut, wheat germ, salt, walnuts and cranberries. Give it a good toss.
3. In a separate bowl, stir bananas, oil, vanilla and honey.
4. Pour the dry ingredients into the wet bowl and mix well.
   
5. Press into 3-inch round circles onto the parchment-lined baking sheets (note: they won’t expand much, so 1-2 inches apart is good).
   
6. Bake for 25 minutes, or until golden (note: check at the 20 minute mark to make sure the bottoms aren’t burning). Let cool.
7. Meanwhile, whisk the powdered sugar and milk together (note: if you want it more thick, add a teaspoon more of powdered sugar).
8. Using a spoon, lightly drizzle the glaze on the cookies. Then sprinkle tops with cinnamon. Store refrigerated so glaze hardens.