I have discussed before that I have a hard time getting ready in the morning. I’m not exactly a morning person, and it is a constant struggle for me to get dressed, fed, caffeinated, and out the door on time. A few mornings a week, Kyle sleeps later than me and I have to get ready in the dark, which compounds the problem. I brainstormed solutions about a month ago, and oatmeal breakfast cookies were born. If you have trouble fitting a healthy breakfast into your morning routine, and if you’re like me and you typically put yourself together while stumbling around in the dark, this handheld serving of oatmeal might be for you too.
I’ve created another version of these cookies, and they are even more delicious than Breakfast Cookie 1.0, originally posted here. They are the perfect on-the-go breakfast for those mornings that you find yourself feeling around the furniture to make your way to the shower in total darkness, banging your knees on dressers and ironing boards, stepping on your pet’s tail, tumbling over as the cat spitefully trips you by running in between your unsteady feet, and struggling to match the colors of your work outfit through squinty eyes.
When you finally make it out the door alive, this cookie is a blissful reward for your morning commute that helps you get energy and prepare for your day. It centers and calms you so much that you might not have a nervous breakdown when you notice that your knees aren’t the only combo of black and blue that you’re sporting today, as you realize that you have matched navy blue tights to your jet black pencil skirt. Full of all the things that make you happy and healthy, and determined to help you start your day out right, here it is:
The Black and Blueberry Breakfast Cookie
- 2 large bananas, mashed
- 1 apple, peeled, cored, and pureed in a food processor (add some of the milk early if you need some liquid to get it going)
- 1/4 cup skim milk
- 2 cups uncooked quick-cooking oats
- 1/2 cup fresh or frozen blueberries
- 1/8 cup unsweetened, shredded coconut + 1/8 cup sliced almonds (or 1/4 cup of any combination of nuts)
- 1/4 cup semi-sweet or dark chocolate chips
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 4 teaspoons honey
- Preheat oven to 350 degrees.
- Mix all ingredients in a bowl. Let this mixture stand for ten minutes to let the oats soften. One time I let it stand for about 30 mins in the refrigerator and it was even better.
- Divide mixture into six large mounds and place the dough mounds onto a greased cookie sheet, 2 inches apart from one another.
- Bake for 20 minutes and let cool.
- Refrigerate in an airtight container up to a week.
This cookie goes well with a homemade iced coffee and a positive attitude. Now go forth and kick some ass!