Running out the door in the morning happens. Taking time to make breakfast doesn’t necessarily happen. This is where having a stash of breakfast cookies in the freezer saves me.
Most mornings I rise on the early side. I enjoy the quiet morning hours and love an ease into my day. I am able to do my first round of meditation and then do some “office work”, which primarily consists of Instagram and emails. Then, invariably I look up and notice I need to hustle myself out to the tennis courts, where I play most days.
It is part of my weekly food prep to make a 3-4 day batch of oatmeal that we enjoy each morning- but sometimes I don’t get to it. I’m one of those people that is not hungry first thing in the morning, so it easily slips my mind. The problem is if I don’t eat something, or enough, by the second hour of tennis I am losing my concentration, petering out energetically, and getting distracted by my grumbling tummy. There is no question how profound an impact that eating breakfast has on my day, and I also see it in my tennis mates who skip their first meal as part of a weight loss strategy. You can clearly see people falling apart and losing their edge. It’s amazing!
There are a couple of things I might have stashed in my bag, but one of my favorite grab and go items are these breakfast cookies. I keep a batch in the freezer, ready for any last minute out-the-door meals, or even a post workout snack.
I’ll let you in on a secret- I also like that I can use up some bits and bobs I have in my cupboard. I start with a base recipe, then I look to see what I have kicking around. Just a handful of pistachios left? or a quarter cup of goji berries? In they go, along with anything else I can conjure up. These also come together quickly and bake off in 12 minutes- so it’s the kind of thing I make when I’m already in the kitchen or have the oven on. You know I’m all about cooking twice (or 3X) and cleaning once.
Ingredients
- 11/2 Cups rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sweetener- agave, maple syrup, etc
- 1 Tablespoon flax meal, or 1 egg, or 1 egg replacement
- 3 Tablespoons plant milk
- 1/2 cup unsweetened applesauce, or mashed bananas
Instructions
Preheat the oven to 375 degrees and prepare a baking sheet.
If using, in a small bowl combine the flax meal or egg replacement with 2 tablespoons of water and allow to bloom.
In a medium bowl combine the oats, baking powder and salt, along with the add ins (nuts, seeds, spices, etc) and toss to combine.
Add the milk, the egg or replacement, sweetener, and applesauce or bananas, stir to combine and get the oats completely moist. Allow the mix to rest for 2 minutes. Then using your hands, divide into 9 portions and press into a round disk shape and place on the baking sheet.
Into the oven it goes for 12 minutes, or until golden and toasty looking. Eat right away, or freeze for up to 3 months.
Variations:
Coconut + Cocao nibs- add 1/2 cup flaked coconut, 1/4 nibs and 1/2 teaspoon vanilla
Quinoa + Goji Berry- 1/2 cup white quinoa and 1/2 cup goji berries
Matcha + Pistachio- 3 tablespoons matcha powder and 1/2 cup unsalted pistachios
1 comment
Great article, love your sharing so much, thank you!
Comments are closed.