These cookies are my breakfast dreams come true — hearty oatmeal meets healthy granola bar in cookie form, packed with good fats and super foods galore, and lightly sweet without processed, refined sugars.
This weekend I had the apartment to myself while K was out of town, and it’s funny how quickly my secret girly behaviors come out the second he’s gone. Within the hour, our coffee table was taken over by fitness magazines, chapstick, and face cream, aaand Friends was streaming nonstop on Netfilx (notice how I keep saying “was” like I had no part in this… Oh, but I most certainly did!).
The girly-ness continued with a lovely Sunday brunch at a friend’s house. A bunch of us engaged ladies got together, ate amazing food, drank mimosas, and shared our best tips and tricks for planning a wedding within a reasonable budget, and without going crazy. One of the best money-saving take aways from the afternoon >> I learned how to make my own bouquet! Because who knew flowers could be so ridiculously expensive?? I’ll be making my own for a tenth of the price, thank you very much!
These breakfast cookies were my brunch contribution. They combine two of my most favorite things — the texture and soul-warming nature of oatmeal with all the best granola bar mix-ins. And I baked them into a delicious, processed sugar-free cookie that will make you sorry-not-sorry to eat dessert before noon.
Before getting to the recipe, I promised an update on my journey to heal my digestion a couple weeks ago. Since then, I’ve been trying out a few things, and keeping a food journal to track what I eat and how I feel. Here’s what I’ve been learning:
- Hot water first thing in the morning, as hot as I can stand and still drink it quickly, really helps! It also kickstarts a habit of drinking water all day long, which is something I definitely need to be more mindful of.
- Eating smaller portions has been challenging. This freezing cold winter has me feeling ravenous most of the time, and I became accustomed to holiday-sized portions. But transitioning to smaller portions has given my digestive system a notable rest. I feel more energetic after meals and have been sleeping more restfully.
- Smoothies for breakfast were a well-intentioned idea, but I’ve found that I need to eat whole grains with my first meal — oatmeal, quinoa, toast — otherwise I feel over-hungry and deprived for the rest of the day. I started eating oatmeal (and today’s breakfast cookie recipe!) about a week ago and feel steadier blood sugar throughout the day. Smoothies are still a favorite! Now I just make sure to have them with an added scoop of quick oats or a piece of toast.
- Getting active has been challenging. It’s just so cold outside (and inside our apartment) that I find it hard to part with my pile of blankets. I did get a couple of sessions in each week and, even with that little effort, felt better on workout days. I’m going to keep working on this one.
- And sadness…I think that I have a hard time digesting peanut butter, which is a shame because I love it so much. I think it’s the culprit behind what I can only describe as a sticky, gummy feeling in my stomach (tmi? anybody else experience this?). I’ve switched to almond butter to see if it makes a difference!
I’m pleasantly surprised by what I’ve learned in just two weeks. Keeping a food journal was difficult and felt tedious at times. But it really did help me to reflect and hopefully pinpoint something that’s been irritating my stomach. It’s also been a great accountability tool, helping me see my plan all the way through. This is just starting point, though! I’m excited to see what I’ll learn in the weeks to come.
Oh, I really hope you love these as much as I do!
What are your favorite oatmeal and/or granola bar mix-ins??
- 2 ripe bananas, mashed
- 2⅓ cups rolled oats (not quick oats, gf if you have them)
- 1 cup almond butter
- ⅓ cup shaved or shredded coconut (unsweetened)
- ⅓ cup pumpkin seeds (see note)
- 2 Tbsp chia seeds
- ¼ cup pure maple syrup
- ½ tsp cinnamon
- ¼ tsp salt
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Set aside.
- Combine all ingredients in a large mixing bowl.
- Each cookie will be ¼ cup of batter -- drop ¼ cup each onto the parchment paper about an inch apart. The cookies will not spread while baking, so press down slightly into a rounded cookie shape.
- Bake for 15 minutes until set and beginning to brown. I baked mine in two batches.