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.
For a printable version of the recipe, click on the file below it.
- 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
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper or a Silpat liner.
- 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.
- Mix yogurt, apple, canola oil, salt, cinnamon and brown sugar.
- Add toasted oats and nuts, the almond meal, the other 3/4 cup of oats, and the mini chips or dried fruit.
- Mix until all dry ingredients are incorporated.
- 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.
- Sprinkle each cookie with cinnamon/sugar mixture.
- 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.
- 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
- Break bananas up into smaller pieces and place in a blender jar.
- Fill jar with additional frozen fruit.
- Fill 3/4 full with coconut water.
- Blend, adding more coconut water as needed for desired consistency.
- 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
- Break frozen bananas into smaller pieces and place in blender jar.
- Add almond or peanut butter, cocoa and vanilla.
- Cover 3/4 full with coconut water.
- Blend to desired consistency, adding more coconut water as needed.
- Taste. Add honey if needed.
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.