Breakfast
Oaties
- 3/4 cup firmly packed
brown sugar
1/2 cup 60% vegetable oil spread with no trans fat
1 large egg
1 teaspoon vanilla extract
1 1/4 cups mashed ripe bananas (about 3 medium)
1 cup all-purpose flour
2/3 cup whole-wheat flour
2 to 2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups Quaker oats (quick or old fashioned uncooked*)
1/2 cup broken dried banana chips (optional)
1 cup peanut butter, cashew butter or almond butter
- Heat oven to 350ºF.
- 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.
- Drop dough by heaping
measuring tablespoonfuls 2-inches apart onto ungreased cookie
sheets. With narrow metal spatula, spread into 2 1/2-inch circles.
- Bake 10 to 12 minutes
or until edges are lightly browned. Remove to wire rack. Cool
completely. Store tightly covered.
- To assemble, spread 2
teaspoons peanut butter on flat side of one cookie. Press second
cookie over peanut butter.
Makes 2 dozen.
*Note: If using
old fashioned oats, add 3 tablespoons additional whole-wheat
flour.
Nutrition Information:
1 sandwich.
Calories 180, Calories From Fat 80, Total Fat 9g, Saturated Fat
1.5g, Cholesterol 10mg, Sodium 150mg, Total Carbohydrates 22g,
Dietary Fiber 2g, Sugars 9g, Protein 5g.
Recipe provided courtesy of The Quaker Oats Company.
