James is 9 months old which means we've been on our baby led weaning journey for about 2 and a half months. I'm not going to try to sell you on it or be terribly informative I'll just sum it up by saying: when babies are at least 6 months old and able to sit up unassisted you offer them table foods, usually whatever you're having-just cut appropriately(aside from choking hazards, like nuts, or things babies can't have, like honey)-instead of doing purees. There's a bunch to it and I highly suggest you look into it if you're interested, I've loved it. Anyway, thanks to BLW James is an awesome eater and I get to have tons of fun making him lots of different foods. But I also want him to be healthy, so he hasn't had any real desserts yet. His kind of desserts are like nice cream (AKA blended frozen bananas that have the texture of ice cream) and these cookies. Which I'm good with. And, frankly, they ARE tasty. So he's not missing out!
I mean, clearly he couldn't keep his hands off them:
3 ingredients: oats, peanut butter, and bananas. That's it. It's pretty epic. And not just for babies! I would have called them "breakfast cookies" prior to mommy-dom and been perfectly happy eating them then, too. This recipe is super duper insanely easy to whip up and it's also very customizable-you can add in all sorts of mix ins and sub out different nut butters if peanut isn't your thang. You can even add some maple syrup or honey if you feel like they're not sweet enough. Let's be honest, if these had just been made for me they would have had chocolate chips. But James is not ready for chocolate, he'll love it too much. Gotta keep some surprises for him. So for now he'll happily munch away on his special little baby cookies because they're tasty and I'll be happy that they're healthy! Win win win win!
3 Ingredient Peanut Butter Banana Oatmeal Cookies
Makes approximately 16 cookies.
Ingredients:
- 2 cups quick oats (if you only have rolled oats just take those and pulse a few times in a food processor, then measure out 2 cups)
- 2 (approximately 1 and 1/4 cups) ripe bananas
- 1/2 cup natural/homemade peanut butter
Preparation:
- Preheat oven to 350F degrees and prepare a large cookie sheet with parchment paper, silicone baking mat, or by spraying with cooking spray.
- In a bowl, mash bananas with a fork until they form a paste
- Add oats and peanut butter to the mashed bananas and mix well.
- Drop spoon-fulls of the dough onto the prepared cookie sheet and form each into a cookie shape.
- Bake 15 minutes, should be firm and slightly browned around the edges.
- Store leftovers in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
I actually have a stash of these in the freezer that I'm about to break out, now!
