This past few weeks have been a bit of a whirlwind… notice a theme?
And while there was some work travel interspersed in this mix, I was lucky enough to have spent two amazing weekends – one west coast, one east coast – celebrating my upcoming wedding with some of the most wonderful friends a girl could ask for.
My west coast party was a wine filled weekend in Kelowna, which involved my Friday night 5 hour flight from T.O., followed by an early Saturday 4 hour road trip from Vancouver. What stressed me out most about this scenario? Breakfast or the potential lack thereof. I am not a girl who likes to skip breakfast nor will I be a good travel companion if my only options are hunger or some overly processed bagel. I needed to ensure that I had some fuel that could clear airport security, and make the 3,000 Km trek to its final destination – my tummy.
Breakfast cookies are a great option to pack on any road trip (or air trip for that matter). They don’t need to be kept cool, and are like a bowl of hearty oatmeal only without the need for a bowl. They can be packed with all sorts of delicious nuts, seeds, oats, and fruit to fill you up and give you the healthy sustenance that any traveler needs.
I chose to go with a banana flavoured cookie, laced with coconut, seeds, and dark chocolate; probs one of my favourite flavour combinations out there.
Nutritionally what makes these cookies great for breakfast is the lack of refined sugar. Refined sugar a has hold on the breakfast world. I dare you, check your cereal box, tub of yogurt or packet of instant oatmeal. Trust me when I say no one needs to start their day with a insulin spike. It sets the stage for a 10 a.m. crash followed by the need for more sugar, followed by another crash… and so on and so on, until all you have consumed for the day is coffee and carbs. Not a breakfast of champions by any means. If you do however start your day off with complex carbs, some healthy fats, and a little protein, you will be in a much better place, both mentally and physically, with energy to burn.
Below is my take on this recipe. Play around with it, add in whatever, get creative, eat cookies for breakfast 😉
Recipe adapted from 101 cookbooks
3 x ripe bananas, mashed
1 tsp vanilla
1/4 coconut oil, melted
2 cups rolled oats
1/3 cups almond meal
1/4 cup shredded, unsweetened coconut
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 tsp sea salt
1 tsp baking powder
1/2 dark chocolate bar, chopped
1. Preheat oven to 350° F
2. In a large bowl, combine bananas, vanilla and coconut oil
3. In another bowl combine oats, almond meal, shredded coconut, pumpkin seeds, salt and baking powder.
4. Add oat mixture to banana mixture and mix until just combined. Dough will be looser than normal cookie dough.
5. Fold in dark chocolate
6. Drop cookies onto parchment lined baking sheet and bake for about 14 minutes