Cranberry Oatmeal Muffins

Yesterday was our last day of winter break and after traveling for 10 days and just being go-go-go the entire 2 weeks the kids were out, we decided to lay low.  So we stayed in (it was super cold outside anyway!) and baked!  I have been wanting to use up the dried cranberries I had in my pantry and that's how these Cranberry Oatmeal Muffins came to be...

The kids of course wanted to help but were less than thrilled about these at first.  I think they were all expecting something with chocolate (there's no denying they are my children!) but actually my 6-year old kept saying, "these smell SO good!" as we were making them.

And yes, they are SO good!  I made them split one in case they didn't end up liking them, but I saw my 4-year old grab another off the wire rack a little later on...he thought he was being sneaky.  Only sweetened with pure maple syrup and unsweetened applesauce, so truthfully I'm thrilled that they loved them!  A perfectly wholesome snack for them. 

Makes 12 muffins

Cranberry Oatmeal Muffins

1 egg
1/4 cup pure maple syrup
3 tablespoons melted coconut oil
1 cup unsweetened applesauce
1/2 cup skim or almond milk
1 1/4 cup oats
3/4 cup white whole wheat flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup dried cranberries
1/4 cup chopped pecans

Preheat oven to 375 degrees.  Coat a 12-cup muffin pan with non-stick cooking spray and set aside. In the bowl of a stand mixer, combine the egg, maple syrup, coconut oil, applesauce and oats; mix on low to combine.  In a small bowl combine the flour, cinnamon, baking powder, baking soda and salt. Add to the oat mixture and mix until combined.  Add the cranberries and pecans and mix again.

Divide the mixture evenly into the muffin tins, filling about 3/4 of the way full.  Bake for 15-20 or until a toothpick inserted in the center comes out clean.

Coconut Chocolate Chip Granola

Granola is so incredibly easy and good for you...yet I hardly ever think to make it!  I've tried a few versions, and I have to say this coconut chocolate chip granola is fantastic and such a wonderful healthy snack. 

The oats promote heart health and are a great source of fiber, as are flax seeds!  Flax seeds and the nuts also contain Omega-3's which are good, healthy fats and are also excellent for your heart and help AID in weight loss. 

And yes, of course I added dark chocolate bits...yum!!  This granola is amazing mixed with Greek yogurt, which I often mix with dark chocolate chips so I thought, why not add them all together?  It's completely optional though...in fact I actually did 1/2 the batch without because my husband enjoys eating this granola with milk, like cereal.  

I hope you all enjoy as much as my family did.  I caught my 18 month carrying the storage container around quite a few times shoveling handfuls of it in her mouth.  Thinking I may make a double batch next time!

Makes about 3 cups

Coconut Chocolate Chip Granola

1/4 cup coconut oil
1/4 cup honey
2 tablespoons maple syrup
2 cups old fashioned oats
1/2 cup shredded coconut
1/2 cup chopped nuts
1/4 cup flax seed
1/4 cup raisins
1/4 cup dark chocolate chips

Preheat oven to 300 degrees.  In a microwave safe bowl, combine the coconut oil, honey and maple syrup and microwave for 15-30 seconds to slightly melt everything.  In a large bowl, combine the oats, coconut, chopped nuts, flax seed and raisins.  Pour the coconut oil mixture over top and stir until everything is coated.

Pour the mixture onto a baking sheet lined with parchment and bake for 30 minutes or until golden brown (it will be soft when it first comes out of the oven and harden as it cools).  Add the chocolate chips when the granola has cooled.  Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.

{Clean Eating} Cinnamon Rolls with Cream Cheese Icing

This started as a challenge...one of the Beachbody coaches on my team asked if anyone had a recipe for 21-Day Fix approved cinnamon rolls and I just had to give it a shot.  And while I can't say that they are 21-Day Fix approved, I can say that these clean eating cinnamon rolls (with cream cheese icing no less!) really are as close to the real deal as I can get...

I have a recipe on my blog for Cinnamon Rolls already and I firmly believe you can "clean" up almost any recipe if you know what substitutions work for different ingredients.  White whole wheat flour for all-purpose flour, honey for sugar, coconut sugar for brown sugar in the filling...it all worked great!  

So my final recipe was a "take-two"...the first time I tried it, the dough was a bit dried out and overall, they weren't as sweet as I had hoped.  My children did not mind.  They devoured them.  And how lucky for them that I couldn't let this rest until I got it right?  Let's just say I'm kind of over cinnamon rolls for awhile... ;) 

On the second attempt, the dough was MUCH better.  Soft and sweeter and yummy!  Even the next day, after sitting in the fridge, they completely softened up when popped in the microwave.  

Keep in mind that this recipe takes a long time...hours in fact!!  Lots of time to let the dough rise.  It's a fun project if you have kids.  They loved seeing the dough get bigger and the rolls plump up.  My 5 and 3-year old were also great rollers and helped spread the filling.  A fun weekend activity for all! 

I added just a little of cinnamon to the icing.  This is optional, but I liked seeing the warm little specks of the spice in the icing.  It actually makes a lot, so even after I iced them twice, we still had some left over to drizzle over top (if necessary).  These may be "clean" but they are definitely a treat!

The process is long, but I swear it's worth it!!  I hope you enjoy them as much as we did.  If you have any questions, comment and I'll get back to you as soon as I can! 

Makes 12 rolls

{Clean Eating} Cinnamon Rolls with Cream Cheese Icing

1 packet fast-rising yeast

1 cup of fat free or almond milk, room temperature

1/3 cup honey

3 tablespoons coconut oil, softened

2 tablespoons warm water

1 egg

1 teaspoon vanilla 

1/2 teaspoon sea salt

3 1/2 - 4 cups white whole wheat flour (+ more for rolling)

Filling

1/4 cup coconut oil

1/2 cup coconut sugar

1/2 cup honey

2 tablespoons pure maple syrup

2 tablespoons cinnamon 

Cream Cheese Icing 

4 oz. cream cheese, room temp

1/4 cup honey

2 tablespoons pure maple syrup

1 teaspoon cinnamon (optional)

In the bowl of a stand mixer fitted with the paddle, combine the yeast, milk, honey, coconut oil, water, egg and vanilla and mix on low.  Add the salt and about 3 cups of the flour and mix on low until just combined.  Switch to the dough hook and add the additional flour 1/4 cup of a time until the dough pulls away from the sides (will still be a little sticky).  Continue kneading for about 5 more minutes.  

Spray a large bowl with non-stick cooking spray and place the dough ball in, turning a few times to coat with the oil.  Cover with a clean kitchen towel and place in a warm spot for 1 hour to let the dough rise.  Punch down the dough, then let it rise again for another hour.  

Punch down the dough and transfer to a lightly floured work surface. Roll the dough out to approximately 14 x 22 inches.  Spread coconut oil onto dough leaving a 1-inch border on one of the long sides.  

Make the filling:  combine the coconut sugar, honey, maple syrup and cinnamon in a bowl and spread evenly over the coconut oil on the rolled out dough, making sure to leave that 1-inch border untouched.

Roll the dough into a log, ending with the untouched dough on the bottom to seal the whole thing together.  Cut off the uneven ends, score your dough every 2 inches and then cut through using those marks.  Place parchment paper in the pans you are using (I used those throw away foil pans) and then spray with non-stick cooking spray.  Cover with a dish towel and let them rise again for another hour.  

Bake at 350 degrees for 18-20 minutes until the tops are golden brown.

While they are baking, make the icing.  In a medium bowl, using an electric mixer, combine the cream cheese, honey, maple syrup, vanilla and cinnamon until smooth.  Scrape down the sides and mix again briefly.  

Once you pull the cinnamon rolls out the oven, frost with half of the amount of icing made (it will melt down into the rolls).  Then once they have cooled, frost again with the remaining icing.

Whole Wheat Blueberry Pancakes

It's no secret that my family loves our pancakes!!  I think this is my 6th blog post on a different flavor of pancakes.  And these whole wheat blueberry pancakes are the bomb!! 

My family seems to go in waves of what fruit they like best...we go strong on one type for a few weeks, then we move on.  For awhile, we were all obsessed with blueberries!  So we put them in everything - oatmeal, muffins, pancakes, you name it.

Pancakes are our Sunday morning tradition.  This healthier, clean version may not be as easy as just pouring it out of a bag and mixing with water, but they are totally worth it.  And honestly, they are SUPER easy.  So experiment away!!  Be sure to check out my other versions here...

Yields about 30 mini pancakes

Whole Wheat Blueberry Pancakes

2 cups white whole wheat flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon honey

2 large eggs, beaten

1 3/4 cup milk

1 cup fresh blueberries

organic butter or coconut oil for frying 

In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.  Add the honey, eggs, milk and whisk until everything is combined.  Carefully fold in the blueberries.  Heat a griddle or pan over medium heat.  Add butter or coconut oil to melt and coat the bottom.  Spoon batter onto griddle or pan, using about 1/4 cup.  When bubbles start to form on the top, flip the pancakes and cook on the other side.  Remove from pan, repeat with butter and batter.  Serve with maple syrup. 

To freeze: place pancakes in a freezer bag.  Heat for a minute in the microwave to serve!

Classic French Toast

We like to stick to a routine on the weekends, especially with food.  Saturdays are usually eggs, bacon and toast and Sundays are for pancakes!  But this past weekend, my husband and I both thought French Toast sounded SO good.    

He took it completely upon himself to find a recipe - this one happens to be Alton Brown's recipe from the Food Network site.  I love that it uses honey as a sweetener because that is what I would have used anyway!      

It was so good!  And a nice little change-up from our usual Sunday breakfast.  We actually ended up making a second batch because my 5-year old and 3-year old each ate more than 2 pieces!  But considering how easy this recipe is, it was literally no trouble at all.

Serves 4

Classic French Toast

1 cup half & half

3 large eggs

2 tablespoons honey

1/4 teaspoon salt

8 slices day old bread 

butter for frying

In a medium size mixing bowl, whisk together the half & half, eggs, honey and salt (can be done the night before).  Pour mixture into a low, shallow bowl and set aside. 

Preheat oven to 375 degrees.  Dip bread into mixture, allow to soak for 30 seconds on each side, then remove, allowing the excess egg mixture to drip off.  

Over medium-low heat, melt about 1 tablespoon of butter per two slices in a 10-inch saute pan (I used a griddle).  Place the bread into the pan or on the griddle and cook until golden brown, approximately  2 to 3 minutes per side.  Remove from pan, place on a sheet pan and into the oven for 5 minutes.  Repeat with all remaining slices.  Serve immediately with maple syrup, confectioner's sugar and/or fruit. 

(Source:  adapted from Alton Brown's recipe)

Banana Oat Bread

I don't know about you, but I can't get enough banana bread.  I always have bananas in the freezer so I can make it whenever I like.  This 'clean' version has quickly become a favorite in our house and I don't even think the kids noticed the difference in taste when I cut out the refined sugars! 

Since I make banana bread a LOT, I do try to mix it up a little with different flavors or add-ins.  I loved this oat version - and really thought it came out so pretty!

Kids loved it, husband loved it, I loved it!  Should've doubled the recipe!  Why don't I ever learn my lesson?  Banana bread freezes really well too so feel free to make 2 loaves.  Next time I surely will!

Makes 1 loaf

Banana Oat Bread

1/2 cup unsweetened applesauce

1/2 cup honey

1/4 cup coconut sugar 

1 1/2 cups white whole wheat flour

2 teaspoons baking powder 

1/2 teaspoon baking soda

1/3 cup buttermilk*
1 cup old fashioned oats

3 very ripe bananas, mashed with a fork

Preheat oven to 350 degrees.  Using an electric mixer, combine the applesauce, honey and coconut sugar.  Sift together the flour, salt, baking powder and baking soda and add to the sugar mixture.  Add remaining ingredients; mix well.  Pour into a well-greased loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

*buttermilk substitute: 1/3 cup milk with 1/3 teaspoon white vinegar added; let sit for 5 minutes before adding

Whole Wheat Strawberry Banana Pancakes

I have an incredibly picky 3-year who will only eat pancakes and dry (no milk) chocolate cheerios.  While I don't mind the cereal thing, it's nice to know that I can make a huge batch of healthier pancakes on a Sunday morning to have all week for him.

This is the same base recipe I use for my Whole Wheat Banana Pancakes and my Whole Wheat Strawberry Pancakes - and in this recipe I just combined the two!

I make my pancakes pretty small - about 4 inches across and we get around 30 pancakes from this recipe.  I use a small cookie scoop to drop the batter onto our griddle.  You can serve these topped with more fruit and a drizzle of maple syrup or honey.  Your whole family will love them! 

Makes about 30 

Whole Wheat Strawberry Banana Pancakes

2 cups white whole wheat flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon honey

2 large eggs, beaten

1 3/4 cup milk

1 cup diced fresh strawberries 

1 ripe banana, slightly mashed

butter for frying

In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.  Add the honey, eggs, milk, strawberries and banana and whisk until everything is combined.  Heat a griddle or pan over medium heat.  Add butter to melt and coat the bottom.  Spoon batter onto griddle or pan, using about 1/4 cup.  When bubbles start to form on the top, flip the pancakes and cook on the other side.  Remove from pan, repeat with butter and batter.  Serve with maple syrup and more fruit if desired. 

To freeze: place pancakes in a freezer bag, layered with pieces of wax paper.  Heat for a minute in the microwave to serve!

Strawberry Banana Baked Oatmeal

OMG - possibly my newest favorite breakfast.  Dare I say even better than the Blueberry and Almond Baked Oatmeal I posted a few weeks ago??

The strawberries and bananas go together so well - and that touch of chocolate is amazing.  The almonds add crunch and just overall, I'm pretty obsessed with this dish.  And honestly, isn't it gorgeous?  So pretty to take to a brunch.

I typically have to double this.  The last time I made it, I did not and I think between my kids and I, we ate the entire thing.  There was one measly little piece saved for my husband.  It was pretty much gone before he even knew I had made it!

It's incredible served warm with a drizzle of maple syrup.  But I've also eaten it straight out of the fridge, no plate, just a fork, me and this dish.  Told you I was a bit obsessed...

Serves 8-10

Strawberry Banana Baked Oatmeal 

2 cups old fashion oats
1/3 cup coconut sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup almonds, chopped
1 cup fresh strawberries
1/4 cup dark chocolate chips
2 cups milk
1 egg
1/3 cup honey
1 teaspoon vanilla extract
1 banana, sliced

Preheat oven to 375 degrees.  Spray an 8 x 8-inch baking pan (or pie dish) with non-stick cooking spray and set aside.

In a large bowl, mix the oats, coconut sugar, baking powder, cinnamon, salt, half of the almonds, half of the chocolate chips and half of the strawberries.

In another bowl, mix the milk, egg, honey and vanilla extract.  Add the oat mixture to the baking dish and pour the milk mixture over the whole thing.  Add the remaining almonds, chocolate chips and strawberries in a single layer on top.  Top with the sliced banana.  Bake for 30-40 minutes or until the top is golden brown and the milk has set.

Double Chocolate Chip Muffins

I was recently contacted by Chobani to participate in their #MadeWithChobani project.  How fun!  Their Greek yogurt has become a staple in our house and I can't tell you the number of dips, baked goods, dinners, sauces, etc. I've made with it.  But for this, I wanted something special, something decadent.

How about some double chocolate muffins??  Cocoa powder plus dark chocolate chips make up the two chocolate parts of these.  They are a healthy-but-you-honestly-wouldn't-know-it-if-I-didn't-tell-you muffin.  Seriously.  You could make these, slather on some icing (probably using Greek yogurt again!) and call them a cupcake.  Decadent is absolutely a word I would describe these.   

I did half of the chocolate chips in the batter, then sprinkled the other half on top.  You can see that made them sink down in the middle a bit.  If that bothers you, you can put all them in the batter.  But before you decide, let me tell you what happens - the little bites of chocolate chips on top get all melty and it's almost like biting into a truffle.  Mind made up??  Thought so...  

  

The first time I made these, it made exactly 12, but the next time it made 16!  So if you don't overfill the muffin cups (3/4 of the way full is good) then you get a little more out of this batter.  

 Makes 14-16 muffins 

Double Chocolate Chip Muffins

1 1/2 cups white whole wheat flour

3/4 cup cocoa powder

1/2 cup coconut sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 cup unsweetened applesauce

1 cup Chobani nonfat Greek yogurt

1/2 cup honey

1 teaspoon vanilla extract

1/2 cup dark chocolate chips, divided in half

Preheat oven to 350 degrees.  Line a 12-cup and a 6-cup muffin tin with liners or spray with non-stick cooking spray.  In a large bowl of a stand mixer, add the flour, cocoa powder, sugar, baking powder, baking soda and salt.  Stir to combine.  Add all of the wet ingredients and stir to combine.  Stir in 1/4 cup of the dark chocolate chips by hand.  Scoop the batter into the muffin cups (I use an ice cream scoop to do this!) and fill 3/4 of the way full.  Bake the muffins for 15-20 minutes until a toothpick inserted into the center comes out clean.  Check at 12 minutes and top with remaining chocolate chips if the tops have firmed up slightly.  If not, check again at 15 minutes, then sprinkle the chocolate chips.  

Carrot and Raisin Morning Muffins

I admit that I'm pretty lucky as far as being successful when trying out new recipes.  Not the case with this one!  The first time I made them, they weren't awful, but man were they dry!  And when something like that happens, I see it as a challenge...I had to get them right! 

I adapted these from a Martha Stewart recipe, which called for white flour and brown sugar.  But I forgot that when substituting whole wheat flour, it's drier so you need to add more moisture.  A little extra milk and some unsweetened applesauce did the trick!

The second batch was awesome!!  Not dry AT ALL and packed with lots of goodies - carrots, raisins, and oats.  Good and good for you - and your kiddos!  These make a perfect after school snack.

Makes 12 muffins

Carrot and Raisin Morning Muffins

1 1/4 cups white whole wheat flour

1/4 cup coconut sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon sea salt

1 cup old-fashioned oats

1/2 cup raisins

3 tablespoons olive oil

1 large egg

1/2 cup skim milk

1/4 cup honey
1/3 cup unsweetened applesauce 

1 1/4 cup shredded carrots

Preheat oven to 400 degrees.  Coat a 12-cup muffin pan with non-stick cooking spray.  In the bowl of a stand mixer, combine the flour, coconut sugar, baking soda, baking powder, cinnamon and salt and mix until there are no lumps.  Mix in the oats and raisins.  Add oil, egg, milk, honey, applesauce and carrots and mix until blended.

Fill each muffin cup about 3/4 of the way full.  Bake until a toothpick inserted in the middle comes out clean, about 20-22 minutes.  Serve warm or room temperature.  Store in an airtight container up to 3 days.  

(Source: Adapted from Martha Stewart)       

Blueberry and Almond Baked Oatmeal

I've been meaning to try a baked oatmeal dish for sometime now and had the perfect excuse this weekend - brunch!  A group of Beachbody coaches in the area were getting together for a quarterly event called Super Saturday and we decided to make it pot luck.

I found a basic recipe and went from there, using ingredients that I had on hand.  In this case, it was a bag of frozen blueberries, almonds and dark chocolate chips.  You could so easily substitute other berries or a different nut in this.

Oh man is this good!!  I doubled this recipe (so just know you can do that and it turns out great!) so I had some for the brunch and some for at home this week.  We ate it cold, but I bet it would be fantastic warmed up with a drizzle of maple syrup.

That touch of dark chocolate chips is ridiculous in this!  There's not much, and feel free to leave out if you like, but getting that extra hint of sweetness just makes this dish.  SO good!!

Serves 8-10 

Blueberry and Almond Baked Oatmeal

2 cups old fashion oats
1/3 cup coconut sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup almonds, chopped
1 cup frozen blueberries
1/4 cup dark chocolate chips
2 cups milk
1 egg
1/3 cup honey
1 teaspoon vanilla extract

Preheat oven to 375 degrees.  Spray an 8 x 8-inch baking pan (or pie dish) with non-stick cooking spray and set aside.

In a large bowl, mix the oats, coconut sugar, baking powder, cinnamon, salt, half of the almonds, half of the chocolate chips and half of the blueberries.

In another bowl, mix the milk, egg, honey and vanilla extract.  Add the oat mixture to the baking dish and pour the milk mixture over the whole thing.  Add the remaining almonds, chocolate chips and berries in a single layer on top.  Bake for 30-40 minutes or until the top is golden brown and the milk has set.

Mini Pumpkin Banana Oat Muffins

We can't get enough of pumpkin muffins in our house!  I make them a LOT so I've been trying to come up with a couple of variations on them.  The mini versions are perfect for snacks for my preschoolers! 

Good and good for you - no butter, white flour or processed sugars!  My kids gobble these up!  You can make a double batch to keep in the freezer.  I simply throw a bunch of the muffins in a freezer bag and toss them in.  When you are ready to eat them, just let them sit at room temperature for a couple of hours.  They taste like you just baked them!  

This recipe is adapted from my regular Whole Wheat Pumpkin Muffins.  You could also do those as a mini version - how cute, right?  I do love the little sprinkle of oats on the top of these though.  Hope you enjoy!     

24 mini muffins

Mini Pumpkin Banana Oat Muffins

1 1/2 cups white whole wheat flour

3/4 cup old fashioned oats + more for topping

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon sea salt

1/4 teaspoon baking powder

2 eggs 

1/2 cup honey

1/3 cup unsweetened applesauce

1 cup pure pumpkin puree

1 ripe banana, mashed

Preheat oven to 350 degrees.  Spray a 24-cup mini muffin tin with non-stick cooking spray and set aside.  In the bowl of a stand mixer, combine the flour, oats, pumpkin pie spice, baking soda, salt and baking powder.  Add the eggs, honey and applesauce until just combined (do not overmix).  Add the pumpkin puree and banana and mix again.  

Divide the batter equally among the muffins cups (I used a small cookie scoop) to about 3/4 of the way full.  Sprinkle a pinch of oats on top of each muffin.  Bake until golden brown and a toothpick comes out clean, 15-18 minutes.  Store at room temperature or freeze.  

Chocolate Peanut Butter Overnight Oats

Overnight oats are the best!  They take all but what, 5 minutes to make?  And then you have them for a super quick breakfast in the morning.  Easy, healthy and yum!!

Not sure it gets much better than that.  And this chocolate peanut butter version is my favorite way to make them (at least for now!).  I'm always a big fan of chocolate...and peanut butter.  It's not often that you'll find an acceptable breakfast option with those flavor combos.  

So rich and peanut buttery.  The chocolate chips I added for a bit of crunch and they are completely optional.  I like to serve mine heated for about 45 seconds, with a added drizzle of maple syrup.  SO good!! 

5 servings

Chocolate Peanut Butter Overnight Oats

3/4 cup creamy peanut butter

2 1/2 teaspoons vanilla

pinch of salt

1 1/4 cup plain (or vanilla) Greek yogurt

1 2/3 cup skim milk (or almond milk)

2 1/2 cups old fashioned oats

1/4 cup + 1 tablespoon cocoa powder 

2 1/2 teaspoons maple syrup 

semi-sweet chocolate chips (optional) 

In a small bowl, combine the peanut butter, vanilla and salt.  Microwave for 10 seconds, stir, then 10 more seconds.  Add in the yogurt, milk, oats, cocoa powder and maple syrup.  Stir well and make sure the peanut butter is completely melted and mixed throughout.  Evenly distribute the mixture to 5 small mason jars or plastic storage containers (about 1 cup of the mixture per container).  Seal and place in the fridge overnight.  Oats will keep up to 5 days. 

To serve: heat in microwave for approximately 45 seconds, drizzle with additional maple syrup (if desired).  

(Source:  adapted from Chelsea's Messy Apron) 

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Banana Chocolate Chip Breakfast Cookies

I had never really heard of a breakfast "cookie" before I was on Pinterest.  I mean, sure I like a good muffin in the morning every once in awhile, but a cookie?  So, I had to see what it was all about.

Well, I'm hooked.  First of all, they are made will all healthier ingredients - no refined sugars.  They are dense and thick and very filling.  A great quick breakfast on-the-go!  

Do not overbake these.  Because once they cool, they will be on the "drier" side any way.  I did mine for exactly 9 minutes but really probably could have done 8 minutes for an even softer middle.  These will be fun to experiment with.  I think I'll try a cinnamon raisin one next! 

Yields 2 dozen 

Banana Chocolate Chip Breakfast Cookies

2 cups white whole wheat flour
2 cups old-fashioned oats
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 large ripe banana, mashed
1 egg
1/2 cup coconut sugar
1/4 cup maple syrup
1/4 cup plain Greek yogurt
2 tablespoons honey
1 teaspoon vanilla extract
3/4 cup dark chocolate (or semi-sweet) chocolate chunks (optional)

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  In a large bowl of a stand mixer, combine the flour, oats, baking soda, baking powder and salt and mix until combined.  Add the banana, egg, sugar, syrup, honey, yogurt and vanilla.  Mix until everything is incorporated (dough will be very thick).  Stir in chocolate chips by hand.

Roll dough into 2-inch balls and place on baking sheet.  Flatten with the palm of your hand or with the bottom of a glass.  Bake for 9-10 minutes (really no more!!).  They should be slightly soft in the middle.  Cool on sheet for 5 minutes before transferring them to a wire cooling rack.  Store in an airtight container for 4 days or in the fridge for up to a week.