If you’re like me, you can’t make it past 9a.m. without something in your stomach…but getting up 10 minutes earlier to scarf down a proper breakfast is impossible.
These cookies are the perfect solution. They’re more filling than a store bought granola bar and just as easy to grab on your way out the door. Plus they’re delicious.
I’ve tried a few different recipes in my search for the perfect breakfast cookie but most were too crumbly. After a bit of tinkering, I’ve landed on the trifecta of moistness, texture and a touch of sweet.
This batch will make about 20 cookies, so two weeks worth of workday brekkies if you’re sharing. If you store them in an airtight container, they should stay fresh until you run out 🙂
- 1 1/2 cups large flake oats (rolled, not instant oats)
- 1 2/3 cups whole grain flour (whole wheat will do)
- 1/2 cup bran
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup coconut oil
- 1/2 cup canola oil
- 1/2 cup maple syrup
- 1/3 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup dried cherries
- 1/2 cup pepitas
- Preheat the oven to 375 degrees.
- Mix together the first six ingredients in a large bowl.
- In a saucepan on low heat, melt together the coconut oil, canola oil, maple syrup and brown sugar.
- Pour the oil and sugar mixture over the dry ingredients and stir.
- Add eggs and vanilla and stir.
- Mix in cherries and pepitas or your choice of dried fruit and nuts (you could even get a little wild and add some chocolate chips.
- Line baking sheets with parchment paper and scoop golf ball sized mounds of cookie dough onto the sheets. If you’re using your hands instead of a scoop, you may need to rinse them with water occasionally to avoid sticking.
- Bake cookies for 12 minutes and let them cool slightly on the baking sheet before moving them to a cooling rack.
These make a great after school snack too! Or you could toss one in with your lunch for an afternoon pick-me-up.
For those of you who are calorie conscious, each cookie contains approximately:
- 185 calories
- 2 grams fibre
- 5 grams sugar
- 129 mg sodium
- 11 grams fat
Now you have no excuse to skip the most important meal of the day! Bon appetite, breakfast eaters!
I love a good hamburger as much as the next girl but there are so many reasons to eat less meat. Producing meat is pretty hard on the environment and as food prices increase (especially up here in Canada), it’s becoming less affordable.
I’m not suggesting you go full-on veg, but devoting even one night a week to eating meat-free can make a difference. This butternut squash polenta is a great example of how meatless meals can be filling without the usual culprits like tofu and beans.
If you’ve never tried it, you’ll be amazed by how easy it is to make polenta. It’s very versatile and forgiving. And when you’re not having a “Meatless Monday” it’s the perfect vessel for a hearty beef ragout.
For now, let’s stick with the butternut squash version. This recipe serves 4.
- 1 medium butternut squash
- 1.5 tbsp cooking oil
- 1 pinch cumin
- salt and pepper
- 3 cups chopped kale
- 1 cup polenta
- 2 cups stock (vegetable, or chicken if you feel like cheating)
- 2 cups milk
- 1 tsbp butter
- 1/4 cup cream (or more milk if you’re keeping it light)
- 1/3 cup goat cheese, crumbled
- 1/4 cup dried cranberries
- 1/4 cup pepitas (pumpkin seeds)
- Preheat your oven to 400 º F. Peel your squash and cut it into 1cm (1/2″) cubes. Toss the cubes in 1 tbsp of the cooking oil of your choice, cumin, salt and pepper. Roast them until brown and tender, about 25 minutes.
- When there are about 10 minutes left on the squash, combine your stock and milk and bring them to a gentle simmer in a large pot. Whisk in the polenta. Stir until it begins to thicken- this will come together quickly. Turn down the heat and allow the polenta to cook for about 10 minutes.
- Meanwhile, heat your remaining oil in a skillet on medium and toss in the chopped kale. The pieces should be bite-sized. Turn the heat to low, season with salt and pepper and toss occasionally.
- Once your polenta has cooked for a few minutes, add the butter and cream and season to your liking with salt. If the polenta is too thick, you can loosen it by whisking in a bit of warm water.
- Ladle a large scoop of polenta onto a plate or shallow bowl and create a hollow in the centre using the back of the ladle. Spoon on 1/4 of the kale and squash. Top with 1tbsp of crumbled goat cheese, 1 tbsp of pepitas and 1tbsp of dried cranberries.
Do you have a favourite meat-free meal? Share yours in the comments below!
I’m starting things off with one of my favourite tried and true recipes: quick pickled onions.
If you’ve never quick pickled anything before, pay close attention. It’s a super easy way to up your sandwich and salad game. I add these bad boys to anything that needs an extra punch: fish tacos, asian rice bowls, eggs on toast…
Continue reading “First post: quick pickled onions”