Rachel recently returned from a 6 day youth trip to the upper peninsula of Michigan. It was so good for her to get away with her peers to serve God and deepen relationships, but it was also a good way for her to learn how to work around her food issues. With a lot of detective work behind us, we've found that there are several foods that trigger IBS symptoms including table and fruit sugars, and corn. She also seems to do best for now with a gluten and dairy free diet. So we packed up a cooler and sent her on her way with foods she could easily grab and warm up.
Breakfast was a puzzle for me until we sampled this breakfast cookie recipe at our annual neighborhood Fourth of July party. While waiting for a friend to send me the banana version, I made some with pumpkin and blueberries to send on her trip. As you read this recipe, remember it came to me without any substitutions, so would be fine as is for those who don't need to make any. We substitute coconut sugar for regular sugar because that seems to be much easier on Rachel's tummy, and of course use coconut milk instead of regular milk. She enjoyed the pumpkin version, but this banana recipe just can't be beat! We would have sent these, too, but an experiment with adding dark chocolate did not settle well for my daughter. We're trying again today without the chocolate, and I'm enjoying the aroma of a freshly baked batch right now!!
Banana Oatmeal Breakfast Cookies
- 3 cups quick cooking oats (can use gluten free)
- 1/2 cup brown sugar (or coconut sugar)
- 1/2 cup milk (or milk substitute)
- 2 tablespoons butter, melted
- 2 eggs
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons vanilla
- 3/4 cup mashed banana or about 3 bananas
- 1/2 cup chocolate chips, raisins, or dried cranberries - optional (I think adding any fresh berry would be wonderful, too!)
