Hide a little goodness! A delicious on-the-go breakfast option.

3 cups old-fashioned oats
1 ½ cup white whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 ripe fresh avocado, pitted, peeled and mashed
½ cup brown sugar
1/3 cup olive oil
1 cup plain, low-fat yogurt
2 large eggs, beaten
2 cups pitted and chopped dates (about 12 oz.)

Heat oven to 375 degrees. Line four baking sheets with parchment paper or aluminum foil sprayed with non-stick cooking spray. Combine the oats, flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Cream together oil, avocado and brown sugar in a large bowl; stir in yogurt and eggs. Add oat mixture to avocado mixture and stir until combined; then stir in dates. Using a ¼ cup measure, transfer the mixture onto lined baking sheets, spacing the cookies 2 inches apart. Bake for 18-22 minutes until golden. Transfer to wire racks to cool completely.