Blueberry Breakfast Cookies

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.

Candlelight is superior to lamplight when you are stealthily eating cookies in the wee hours of the morning while your partner sleeps, peaceful and cookieless.

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


Ingredients:

  • 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

Preparation:

  1. Preheat oven to 350 degrees.
  2. 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.
  3. Divide mixture into six large mounds and place the dough mounds onto a greased cookie sheet, 2 inches apart from one another.
  4. Bake for 20 minutes and let cool.
  5. 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!

Oatmeal Breakfast Cookies

I have this little habit that is draining my bank account, cramping my morning routine and expanding my waistline. But it feels so good!¬† It’s my Starbucks habit and it is out of control. I know I’m not alone on this one but that doesn’t make it any better.

ADDICT!

 

Honestly, it’s not the coffee that bothers me; it’s the pastry case. The coffee is a necessity that I simply cannot start my day without. The pumpkin bread or breakfast sandwich is just an add-on that I find hard to resist. Why do I continue to buy Starbucks food? Time.

Mornings are usually somewhat of a fire drill for me. I am not really a morning person (although I really really wish I was!) so getting out of the house on time for work in the morning in the appropriate attire, with makeup and hair done, and equipped with everything I need for the day, is a little miracle every morning Monday through Friday. To also have coffee prepared and breakfast eaten by that time is nearly impossible. So I grab coffee and food on the run and eat while I am driving to work. Enter Starbucks, enemy of my wallet and waistband.

On the weekend and on my days off, I enjoy oatmeal or cereal for breakfast and I make coffee at home. My favorite breakfast is a big bowl of oatmeal loaded with toppings like nuts and dried fruit, and drizzled with honey or maple syrup. I love the taste and the texture and I love how it fills me up until lunch time rolls around. I have tried to enjoy a bowl of oatmeal before work in the morning but it is hard for me to find the time.

What I really need is to be able to eat oatmeal while I am driving to work. Due to the safety concerns that I have about using a spoon while steering to scoop hot liquids out of a bowl and into my mouth, I haven’t tried it yet. Richmond drivers, thank me later. Fortunately, I will never have to try it because I have found a solution.

Behold, the oatmeal breakfast cookie.

This photo was totally taken on the weekend. As if I have the luxury of waiting for the sun to come up before I have to go to work.

I modified a recipe that I found here and came up with a pretty awesome breakfast that tastes just like my beloved morning oatmeal, except it’s in my hand. Which leaves one hand free for driving to work. Maybe now I can get my act together enough to make coffee so I won’t have to stop at Starbucks at all! (Don’t hold your breath.)

Even if I do need to make an espresso run in the AM, at least I won’t be tempted by the pastry case. I plan to make these on Sunday nights and have them ready to go throughout the week so I can grab and go in the mornings. They aren’t super sweet like dessert cookies because they are breakfast, although I might up the amount of honey or substitute maple syrup in the next batch. They are just sweet enough to not be bland. Either way, this is a great basic recipe that I (and you!) can modify at whim.

Oatmeal Breakfast Cookies


Ingredients:

  • 3 mashed bananas (ripe)
  • 1/4 cup¬†apple sauce
  • 2 cups uncooked quick-cooking oats
  • 1/4 cup skim milk
  • 1/2 cup sweetened dried cranberries (or any other dried fruit you want to add)
  • 1/4 cup sliced almonds (or any other chopped nut)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tbsp honey

Preparation:

  1. Preheat oven to 350 degrees.
  2. Mix all ingredients in a bowl. Let this mixture stand for ten minutes to let the oats soften.
  3. Divide mixture into six large mounds and place the dough mounds onto a greased cookie sheet, 2 inches apart from one another.
  4. Bake for 20 minutes and let cool.
  5. Refrigerate in an airtight container up to a week.

I have even included the nutritional information (estimated) from Spark Recipes here, in case you are interested:

Nutrition Facts – Oatmeal Breakfast Cookies

Enjoy!

Holiday Break

So I haven’t really posted in about a week because it has been the craziest week ever! I finished my Christmas shopping, visited family on a daytrip to DC, accepted an offer for a new job, and left my job at A Comedy of Errors, Inc. (not the real name of my former employer). It all happened pretty quickly and ended pretty awesomely. Add to this whirlwind a recent and ongoing investigation of the mysterious appearance of fruit flies in my home, and you have a recipe for A TON of eating (and drinking ;)) out. There just wasn’t much cooking to share and no time to share it with you.

drug of choice

So picture this scene: 6:50 AM, Starbucks. I patiently await the arrival of my soon-to-be supervisor while I sip a hot cappuccino. By 7:15 AM I have signed an offer of employment before the sun has even risen over our fair city. At 7:25 AM I am resigning from my position at A Comedy of Errors, Inc. to the shock and dismay of my coworkers. By 7:35 AM I have been all but escorted off the premises. This is what happens when you go to a competitor, and I expected it, but here I am all dressed up with no place to go. So I went to take my pre-employment drug test.

But then what?

I am off work until January 3rd. I have been working 45-60 hours a week for the last six months. So what do you do with a two-week holiday break before it’s back to work in January? Well I channeled my college self and figured out exactly what to do with myself.

I made eggnog cookies.

I had a celebratory beer.

I walked a mile for this Snow Goose

Or two.

With a sketchy character and a menu that featured a star-studded cast of brews.

I did a lot of victory dances and whimsical swinging around various objects in my urban environment.

I watched videos online.

I had some delicious beers with some more sketchy characters, who also had big career accomplishments to celebrate.

 

I know this is the wrong glass for this beer but I had to be festive.

I made nut bark for some dear friends!

Seems like I'm having a moment with the blue striped tea towel. Let's just go with it.

Nut Bark

Melt 12 oz semisweet chocolate chips over a simmering pot of water. Melt the chocolate in a glass bowl that is placed above, not in, the hot water.

 

Makeshift Double Boiler

Spread the melted chocolate out on a 9×13 baking dish lined with parchment paper. Sprinkle two cups of mixed nuts over the chocolate and gently press them into the chocolate with a large spatula.

Pop the whole sheet into the freezer or refrigerator for about 30 minutes. When completely cooled and set, break the bark into various sized pieces.

I have been on break for two days and I think I’m starting to get the hang of the relaxation thing, although I have been quite productive. Eleven more days to go. How will I spend all this free time?