Once again, I find myself looking for a healthy and filling grab and go breakfast option. For this version, I used up leftover pumpkin puree to replace mashed bananas that can typically be used with this recipe. These breakfast bites freeze really well and are sturdy enough to come along on our next outdoor adventure. These are a mid-day snack for me to stave off an onset of the hangries (see link at the bottom for an article on science behind hangry).

Oatmeal Breakfast Bites

Inspired by the Seasons

2 c Old Fashioned rolled oats
2 mashed ripe bananas - or 3/4 c pumpkin puree for the version pictured
3/4 c peanut butter
1/2 c raisins or dried fruit of your choice
1/4 c brown sugar
1 tsp cinnamon
1/2 tsp salt

Preheat oven to 325 degrees. Cover 2 cookie sheets with parchment paper.

In a medium bowl, stir together oatmeal and cinnamon and add remaining ingredients until combined.

Scoop large spoonfuls onto prepared baking sheets and flatten the tops with the back of the spoon. These will not expand while baking so can be spaced closely together. I fit 9 bites on each sheet.

Bake for 20 minutes until tops are golden brown. Cool completely on the sheet and store in airtight container.

As featured on Moms Everyday

Here's the promised article on the science of hangry.