Preheat oven to 350º F. Line two cookie sheets with parchment paper. Set aside.
In a small bowl, combine oats, flour, apple spices, chia seeds, and baking soda. Set aside.
Stir together, in a large bowl, banana, cashew butter, honey, milk, and vanilla. Stir the oat mixture into the banana mixture until combined. Stir in dried raisins.
Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets.
With small spoon dipped in water, flatten and spread each mound of dough to a 2 1/2-inch round, about 1/2-inch thick.
Bake for 15 minutes, or until browned. Transfer to wire racks to cool completely.
Notes
Store in an airtight container for up to 3 days or freeze for up to 2 months.You don’t like raisins? Just leave them out and try chocolate chips! YUM.You can also use any nut butter you like, such as peanut butter. This time I use cashew butter because I know is safe for my daughter, but can totally use another type of nut butter or No-Nut butter.Substitute honey for maple syrup for a less sweet version.If you don't have apple pie spice handy, you can add 1 – 1 1/2 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, 1/8 teaspoon ground all spice.LOOKING FOR MORE EGGLESS BREAKFAST RECIPE?
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