Spoon-free oatmeal

“Early to bed and early to rise makes a man healthy, wealthy and wise.” — Benjamin Franklin, American founding father

In my perfect world, we would not be getting up before dawn every weekday. But, we are — and that means breakfast has to be simple. Really simple. In the winter, I have oatmeal. In the summer, I have granola. No variation.

This works quite well for me. But, for our daughters, who prepare for their school days while half asleep, breakfast works better if it’s something they can hold in one hand. Perhaps while sitting on top of a heater grate with a mug of tea in the other hand.

A cookie would work. So would a granola bar. But, both of those options are usually high in sugar. Here is a healthier and simple way to accomplish such a meal:

Spoon-free oatmeal

This breakfast is all about preparation. Right after dinner the night before, preheat oven to 350 degrees Fahrenheit. In a medium bowl, combine 1 cup quick oats, 2 bananas and 1/2 teaspoon cinnamon.* Mash. Stir in 1/2 cup raisins and 1/4 cup chopped nuts (such as walnuts).

Drop in 3-4 inch rounds onto oiled baking sheet. (Ideal size leads to about nine cookies — or 2-3 servings.) Bake for 15-20 minutes, until rounds are solidified but not brown.

(Eat one now. You know you’re going to.) Cool the rest to room temperature and store on the counter in an air-tight container that will be easy to find in a morning stupor.

*Note that this recipe does not contain any eggs, as the bananas (which can be frozen ones that have been thawed in the microwave) are the “glue.” It also does not include sugar. Try it once without any and see if the natural fruit sweetness is enough. If it’s not. Add 1 Tablespoon of your sweetener of choice. Brown sugar would be a good one.