When you’re at the shops and your child declares “I love weetbix, I want them for breakfast”…you should possibly by a small packet so as to test the theory. Not the world’s biggest box. I bought that box. And she ate them, ONCE. Therefore there are about 6000 weetbix left in the box. So here is one of the ways I’ve been getting rid of them, in 4 ingredient weetbix banana cinnamon cookies.
These cookies are so easy to make they could be done in your sleep. And they are so crunchy and yummy that the kids don’t have to know that they contain weetbix. Which is a great thing if your child now thinks they are toxic and revolting and can’t even look at the box without gagging.
I remember when I was growing up, I used to have weetbix for breakfast. But I just to put warm milk on them and brown sugar. It was a fine line between crunchy and soggy though, and I could never let them cross that line or I wouldn’t eat them!
These little cookies freeze well, are just the right amount of chewy and are so simple to make. You need a food processor, oven and about 20 minutes…and you’re done! So quick. The kids enjoy dropping the ingredients into the food processor…and my daughter watches the transformation from solid objects into smush.
These are drop cookies, no shaping, no rolling, just whack (with a little care) onto the lined baking tray and watch them transform from weetbix…into delicious little cookies! They freeze really well and are perfect for the lunchbox!
- 6 weetbix
- 1 egg
- 1 banana
- 1/2 tsp cinnamon
- preheat the oven to 180 degrees celsius (355F).
- Combine all the ingredients in a food processor.
- Put teaspoonfuls of the mixture onto the tray.
- Bake for 15-18 minutes.
- Remove from oven and cool on the tray for 5 minutes before transferring to a wire rack.
Serving Size:2 cookies
Amount Per Serving: Calories: 71 Total Fat: 1g Saturated Fat: 0.3g Trans Fat: 0g Unsaturated Fat: 0.6g Cholesterol: 23.3mg Sodium: 57.7mg Carbohydrates: 14.2g Fiber: 2g Sugar: 2.6g Protein: 2.5g