Back-to-School Breakfast Cookies

My kids are in major denial that school starts in less than 48 hours.   They refuse to look at their school supply lists. They don't want to shop for school clothes, or lunch boxes, or shoes.  They just want to sleep in, take in a leisurely breakfast around 9, and then head outside to play soccer.

They even tried to tell me that this leaf was not turning red, that it was just a red leaf.  As if the distinct nip in the air, and the hard frost on the porch were not signs enough that summer is over.  Poor summer-loving, back-to-school denying children. 

Summer is all about hammocking and cinnamon swirl sandwiches.

Back-to-school time is crunch time for busy parents, especially those who do the breakfast shift.  Making a healthy breakfast that can be eaten in time for that 6:55 am bus can be quite challenging.  My kids can't always finish, and then waste some of their food, or try to take it on the run.

Breakfast Cookies to the rescue.  This cookie is a lot like a bowl of oatmeal with nuts and fruit, but can be eaten out of hand, and tossed into the lunch box if not finished to provide a snack for later. 

When paired with a Raspberry Smoothie or a Chunky Monkey Smoothie, it makes a pretty good breakfast for a busy kid.


The Breakfast Cookies can be stored in the freezer, and defrosted in the microwave for a few seconds.  The smoothies can be also stashed in the freezer for an afterschool snack, or another breakfast. 


Don't forget to throw a breakfast cookie in your backpack as you head out to the mountains after dropping your darling children at the school bus.  Back-to-school time is traditionally Back-to-hiking time for many moms here in Jackson Hole. 

We missed out on huckleberry season, but made it home just in time to harvest some raspberries.

My family had to endure a lot of bad breakfast cookies while I perfected this recipe.

For a printable version of the recipe, click on the file below it.

Breakfast Cookies

• 11/2 cups old fashioned oats (you will toast half of these)
• 1/2 cup almond meal (see last post for details)
• 1/4 cup whole milk plain or honey yogurt
• 1/4 cup chopped nuts, such as almonds or pecans
• 1/4 cup canola oil
• 1 grated apple to make one scant cup packed (I used 1 large Granny Smith)
• 1/2 tsp kosher salt
• 1/2 tsp cinnamon
• 1/2 cup brown sugar, packed
• 1/4 cup mini chocolate chips, or dried fruit chopped into small dice
• cinnamon/sugar for dusting
  

1. Preheat oven to 350 degrees.
   
2. Line a baking sheet with parchment paper or a Silpat liner. 
   
3. Measure 3/4 cups of the oats and place on the baking sheet.  Add the nuts and toast for 10 minutes (checking frequently to avoid burning).  You want them toasty brown.
   
4. Mix yogurt, apple, canola oil, salt, cinnamon and brown sugar. 
   
5. Add toasted oats and nuts, the almond meal,  the other 3/4 cup of oats, and the mini chips or dried fruit.
   
6. Mix until all dry ingredients are incorporated.
   
7. Using the same baking sheet lined with parchment, scoop batter with a 1/4 cup measure and pack slightly to form cookies.  Invert onto cookie sheet and flatten slightly.  You should have 10 cookies.
   
8. Sprinkle each cookie with cinnamon/sugar mixture. 
   
9. Bake 25 minutes, checking frequently in the last few minutes of baking time.  They should be browned around the edges, moist in the middle. Let cool completely.    

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Raspberry Smoothies

Freshly picked raspberries from our secret spot in Idaho.

You can make this smoothie with any combination of frozen bananas and frozen fruit.  When fruit gets overly ripe, I cut it up and freeze it in snack-size baggies for making smoothies. 

• one frozen banana
• 1/2 to 1 cup frozen fruit, such as raspberries, pineapple, marionberries, blueberries, huckleberries, or a combination.
• coconut water or coconut juice

1. Break bananas up into smaller pieces and place in a blender jar.
2. Fill jar with additional frozen fruit.
3. Fill 3/4 full with coconut water. 
4. Blend, adding more coconut water as needed for desired consistency.

I love, love, love my immersion blender for making smoothies.

Chunky Monkey Smoothies

• 1 frozen banana
• 1/2 cup almond butter or peanut butter
• 2 Tbsp. cocoa powder
• 1 tsp. vanilla
• honey, to taste
• coconut water, to cover

1. Break frozen bananas into smaller pieces and place in blender jar.
2. Add almond or peanut butter, cocoa and vanilla.
3. Cover 3/4 full with coconut water.
4. Blend to desired consistency, adding more coconut water as needed.
5. Taste.  Add honey if needed.

Jacksonholefoodie News

Have you checked out the new tortilleria in town?  Now we can buy handmade tortillas hot off the griddle, made fresh while you wait.  Gabby and her family have set up shop in the former Stone Table restaurant location, behind the Gun Barrel restaurant and near Chinatown.

The Tortilleria mi Pueblo sells corn tortillas only, by the dozen or by the pound.  We couldn't resist buying a dozen fresh tortillas for $1.25.  While we waited, Gabby made us a Steak Sope, a crispy masa boat topped with skirt steak, fresh cheese and lettuce, and a very spicy salsa verde.  It was fresh and delicious, and cost $2.50.  She says they will try to make one small lunch item daily for customers who come in to pick up their tortillas.