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Healthy Breakfast Cookies

October 29, 2012

Breakfast, for me, has always been a leisurely affair.  For at least the past three years, I’ve had the luxury of teaching only afternoon classes—and on Tuesdays and Thursdays at that.  Helloooooo, sleeping in.  Helloooooo four-day long weekends.  Hellooooooo relaxing, unhurried breakfasts.  If I wanted to make pancakes, or steel-cut oats, or even bake a tray of muffins—hey, why the heck not?  I didn’t have to be at work until 2:30!

All of that has changed.

I know what you’re thinking—Oh, here’s the part where Anna blames something terrible on her innocent little baby:

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Baby crunches—gotta fit some exercise in somehow, right?

Anyway—you’re wrong.  I’m not going to blame my recent rushed, hurried breakfasts on Lila.  Because truthfully, she has nothing to do with it.  

It’s my teaching schedule.

I start teaching at 9:10, and I’m *trying* to get up to school by 8:00 or 8:15 to do work before class.  Key word *trying,* obviously. 

It’s a real rush to get out the door—I wake up around 6:45 or 7:00, and then I have an hour to spend time with Lila, make coffee, make breakfast, shower, get dressed, get my books/binders/papers together, and get out the door.

It looks kinda like this:

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(can you tell I’m obsessed with gifs?)

So, breakfasts have gone downhill.  I’ve turned to quick bowls of cereal, toast slathered with peanut butter (bonus—you can take it in the shower with you! I kid, I kid.  I only did that once.), or, every blogger’s worst nightmare—instant oatmeal.

I. KNOW.

Actually, I’m not going to lie—I like instant oats.  Maple and brown sugar instant oats?  That’s some pretty tasty stuff.

But it’s not the healthiest.  And, more importantly, it keeps me full for like, an hour.  Tops.  That won’t do.

Next semester, it’s going to get even worse—my first class is at 8:00.  Obviously my students are going to love me, because what 18 year-old doesn’t want to talk about causal arguments and deductive reasoning at 8:00 in the morning?

All of them. The answer is all of them.

Oh well.

Anyway, this is ALL to say that I’m working on creating a few grab-and-go breakfasts—breakfasts that I can eat really quickly at the house, or even grab and take to the office before my classes.

Enter: the breakfast cookie. 

It’s portable.  It’s hearty.  And it allows you to eat a giant cookie for breakfast. 

My recipe was inspired by the Super-Charge Me Cookies from Dreena Burton’s Eat, Drink, and Be Vegan.  Her recipe called for a 1/2 cup of maple syrup, which I reduced big time.  If I were making the regular cookies, I’d have no problem with the syrup, but since I was trying to create a “healthy” breakfast cookie, I figured I’d cut the sugar.

My breakfast cookie recipe ended up being…

1 cup oats

2/3 cup spelt flour

1/2 tsp. salt

1/2 tsp. cinnamon

1/3 cup raisins

1/4 cup carob chips

1 tsp. baking powder

1/3 cup ground flax

1 tbsp. maple syrup

3 tbsp. almond butter

1 tsp. vanilla

2 tbsp. canola oil

1/4 cup almond milk

Directions:

Combine all ingredients in a standing mixing bowl, and beat until combined.  Add additional milk if batter seems too dry.

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For my breakfast cookies, I essentially formed “patties,” much like you would if you were making veggie burgers (or burger burgers):

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I made four BIG patties.  Obviously you could make the cookies much smaller, but because my breakfast cookie needs to hold me over from about 7:45 to 12:30 without a break, I wanted mine to be pretty big and hearty!

Going in:

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…and baked.  I baked mine at 350 for about 16 minutes—but again, mine are BIG.  If you were making the cookies smaller, obviously they wouldn’t need to bake for that long.

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The nutritional stats for each cookie are pretty good—each one comes in at around 400 calories, 48 grams of carbs, 10 grams of protein, and 8 grams of fiber—not bad!

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I wrapped them in saran wrap and stuck them in the cupboard—I think they’ll be great for on-the-go breakfasts next week!

Ryan and I tasted one—you know, just to be sure they were good.  And they are! They’re definitely not overly sweet, but the raisins and carob chips do add some sweetness, and again, they’re hearty as heck, what with the flax, oats, and spelt.

I think I’ll eat one this morning, in fact.

Now if you’ll excuse me—I have to go shower! Have a great Monday!

12 Comments leave one →
  1. October 29, 2012 12:24 pm

    Sounds good to me. I am bad about making breakfast. I almost always just eat eggs because it’s easy. But these sound really good.

  2. October 29, 2012 12:42 pm

    A little trick up your sleeve like these cookies can make such a huge difference in the morning. They sound great!

  3. October 29, 2012 12:51 pm

    Yum! They look delish, and cookies for breakfast, yay!

  4. Rachael permalink
    October 29, 2012 1:35 pm

    I miss your funny so bad!

    This post made me laugh out loud. At 9:30am. On a Monday. With Frankenstorm approaching.

  5. October 29, 2012 1:54 pm

    They look awesome! I need to make these. I make grab and go breakfasts for the man so he doesn’t have to do too much in the AM.

  6. October 29, 2012 5:12 pm

    I’m always rushing out in the mornings. I have a routine set that lets me get up and out in 30 mins as long as I’ve made my oatmeal the night before to have at work.

  7. October 30, 2012 3:52 am

    My hurried weekday breakfasts are usually smoothies in my car as I’m leaving the house at 7 AM, not too exciting! 😛 But these look wonderful, I need to try them!

  8. October 30, 2012 11:45 pm

    These look perfect! When I was little, my mom made breakfast cookies with oatmeal, bacon and cheddar cheese. It sounds weird, but it actually worked. They were kinda sweet and kinda savory. I’m afraid to make them for my kids though. I will either be doomed to make them all the time or they will hate them…

  9. Ruby permalink
    December 8, 2012 1:02 pm

    Your right they look REALLY GOOD!!!!!!!!!!!!!!

Trackbacks

  1. 52 Weeks of No-Repeat Meal Plans Week #6- All She Cooks
  2. Meal Plan Week #6 - All She Cooks
  3. Super-Seedy Breakfast Cookies | On Anna's Plate

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