Not quite a cookie, not quite banana bread, brookies have become my family’s solution to breakfast on the run.
I am constantly on the hunt for a filling grab ‘n go breakfast that is nutritious and delicious. We have experimented with a wide variety of granola bars and bread recipes but none worked for everyone.
I created brookies from our list of favorite ingredients. Bananas, oatmeal, dates, and walnuts and cranberries, are all delicious and nutritious. I love that I can send my family out the door with a filling breakfast that has no added sugar.
We will make up a batch on the weekend and store them in the refrigerator or freezer. When everyone is getting ready in the morning, they just warm them up in the microwave or toaster oven for a quick breakfast or snack. I love, really love, that even the little ones can grab a brookie when they are hungry. They feel like just like the big kids, and it cuts down on the morning whining.
At least a little.
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| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
brookies
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- 4 bananas ripe, mashed
- 1 cup dates 8-12 pitted
- 1/4 cup water hot *see note below
- 1/2 cup olive oil
- 1/2 cup maple syrup
- 1/2 cup milk or substitute - I use cashew milk
- 2 tsp vanilla extract
- 1 1/2 cups walnuts chopped, may sub other nuts
- 3 cup oatmeal gluten free, old fashioned
- 3 cup all purpose gluten free flour mix with xanthan gum
- 1 tsp salt
- 3 tsp baking powder gluten free
- 1 1/2 tsp baking soda
- 4 tsp cinnamon
- 2 cups cranberries dried
Ingredients
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- Mash bananas. Pit and chop up dates.
- Place dates in a food processor or blender. Pulse until broken up. Slowly add hot water to turn dates into a puree. Add to bananas.
- Measure out olive oil and maple syrup. Add to bananas and date puree. Mix until well incorporated.
- Measure out and add milk and vanilla to banana/date mix.
- Add chopped walnuts.
- In a separate bowl, measure out oatmeal, all purpose gluten free flour mix, salt, baking powder, baking soda and cinnamon. Whisk until well incorporated.
- Add cranberries to dry mix, mixing until incorporated.
- Slowly add dry ingredients to banana/date mixture. Stir well between each addition until incorporated.
- With a 1/3 measure, scoop mixture onto parchment paper or silicone mat covered baking sheet. Gently press each brookie down to flatten to about 1/2". They will not spread much while baking.
- Bake in a 350 degree oven, until firm and the bottoms are light golden brown - about 15-20 minutes.
- Place baking sheet on a cooling rack and allow to sit for 2-3 minutes. Remove from baking sheet, place on cooling rack and allow to cool completely.
- Store in a plastic storage bag in refrigerator or freezer until needed.
*Depending on the type of dates that you use, you may need to add more or less hot water to create a puree. Only use the amount of water that is necessary.
This Brookie recipe is gluten free, dairy free, vegetarian and vegan.
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