Thursday, October 17, 2019
Healthy Recipes, Dinner Recipes, Crockpot Recipes, Meatball Recipes, Easy Recipes, Chicken Recipes, Dessert Recipes, Keto Recipes, Instant Pot Recipes, Shrimp Recipes, Vegetarian Recipes, Casserole Recipes, Soup Recipes, Salad Recipes, Beef Recipes, Breakfast Recipes, Pasta Recipes, Food Recipes, Meatloaf Recipes, Pork Chop Recipes, Salmon Recipes, Clean Eating Recipes, Low Carb Recipes, Vegan Recipes, Smoothie Recipes, Slow Cooker Recipes, Steak Recipes, Potato Recipes, Fish Recipes, Asian Recipes, Cookie Recipes, Thanksgiving Recipes, Summer Recipes, Fall Recipes#healthyrecipeseasy#healthyrecipesdinnercleaneating#healthyrecipesdinner#healthyrecipesforpickyeaters#healthyrecipesvegetarian
Yum! So…you have to do a blogpost with your favorite make ahead baby meals. I’m interested to know what your freezer looks like before baby arrives.
Recipes Apdated From:momtomomnutrition.com
INGREDIENTS
- 1 Tablespoon honey or maple syrup
- 1 teaspoon vanilla
- 3/4 cup peanut butter
- 1-3 Tablespoons chia seeds
- 3/4 cup old fashioned oats
INSTRUCTIONS
- First, Place the peanut butter, honey and vanilla in a microwavable bowl and microwave the ingredients for 20 seconds.
- Then, Stir the mixture until well combined then add in the remaining ingredients (and any extra mix-in's).
- Stir well and ensure everything is well incorporated.
- Roll the mixture into 8 balls and place the balls on a baking tray lined with parchment paper. Press the balls flat slightly and place them in the fridge for at least an hour to set.
- Store breakfast cookies in an airtight container in the fridge for up to two weeks.