Whoopie Pies for Breakfast?
Oh yeah, you heard me.
Whoopie pies.
Fo’ breakfast.
Or, to be more specific…
Oatmeal Raisin and Banana Cream Whoopie Pies
I took Chocolate Covered Katie’s Breakfast Pizzert idea, made a few changes, and turned it into a whole new dessert breakfast.
To cut down on prep time, I mixed the dry ingredients the night before and sealed them in a container.
To cut down even more time, you can bake the cookies completely and then nuke them wrapped in a damp paper towel for 10 seconds each in the morning so they’re nice and warm.
After incorporating the golden raisins and wet ingredients, I placed them on a greased cookie sheet and baked them at 425 degrees for 10 minutes.
While the cookies were baking, I mashed up a banana and mixed in some cinnamon, Greek yogurt, honey, and chia seeds for the filling.
And I really wish I’d used prettier plates. Sorry, guys.
Once the cookies were done (and still hot!) I spread on a little almond butter and then plopped on the filling.
On top went the other cookie!
I was so anxious to eat this that I didn’t even look for a real linen to put under the plate. So you get my lovely lime green towel. Make a batch… you’ll see where I’m coming from. 
The filling was so yummy that I put a little more on top.
Mmmmmm. 
Oatmeal Raisin and Banana Cream Whoopie Pies
adapted from here
makes two servings
Cookie:
- 1/2 c whole wheat flour
- 1 tsp baking powder
- 1/4 c rolled oats
- small handful golden raisins
- 1/2 c water
- 1/4 c no-sugar-added applesauce
- 1/2 tsp cinnamon
- pinch of sea salt
- 1 banana, mashed
- 1/3 nonfat Greek yogurt
- 1 1/2 tsp honey
- dash of cinnamon
- 2 tsp chia seeds
- 4 tsp almond butter
- Preheat oven to 425 degrees. Combine dry cookie ingredients (minus the raisins). In a separate bowl, combine the water and applesauce. Combine the wet and dry ingredients, and then mix in the raisins.
- On a greased cookie sheet, make 4 equal-sized, round cookies. Bake for 10 minutes.
- While the cookies are baking, mash the banana and then mix in the yogurt, honey, cinnamon, and chia seeds.
- When the cookies are done, set aside two cookies and spread 2 tsp of almond butter on each and divide the banana filling equally (or save a little and put it on top like I did!). Place the 2 remaining cookies on top.
Coming up next…
I’ll be posting the photos from Chris and I’s last food photography project!
Stay tuned.
Awwww yummy! Those sound incredible… and incredibly creative!
Happy Friday, sweetie pie!
Thanks! And thanks for making the amazing recipe to begin with!
OMG this looks amazing! and I’m definitely trying your scallop recipe next week
So glad you like it! I need to make it again… so good.