We celebrate! Because here at Heavenly House, peanut butter is a food group unto itself. Nay -- scratch that -- peanut butter is THE MOST IMPORTANT food group.
We snack on peanut butter spoons (something that should be marketed by street vendors and deli counters -- they'd be rich) and nibble on peanut butter sandwiches and lick peanut butter fingers. Which are closely related to peanut butter spoons but with more drool. We serve it with apples, carrots, celery, bananas, toast, waffles, pancakes...in short, I feed my kids peanut butter whenever they darn-well please, for breakfast, lunch, or dinner. They love the stuff.
And I love it, too. It's packed with tummy-filling protein and fiber, plus the fat in natural peanut butter is of the truly healthy kind.
So to pay homage to this blessed, gooey substance, Lauren and I made a special recipe today that we'd love to share with you!
Peanut Oat Breakfast Cookies
Makes approx. 9 cookies
1-2 overripe bananas, mashed (about 1 cup)
1/2 C chunky peanut butter
1/2 C honey
1 tsp vanilla
1 C rolled oats
1/2 C whole wheat flour
1/4 C dry milk powder
1/4 tsp baking soda
1 C raisins (optional)
Thoroughly combine all ingredients in a large bowl. Drop by 1/4 cupfuls, 2 inches apart, onto a parchment-lined baking sheet. Slightly flatten each cookie (they won't spread much). Bake at 350 for 12 to 14 minutes or until golden.
Let me know what you think if you try the recipe! And tell me: what's the most strangely satisfying way YOUR family eats peanut butter?