Sunday

Breakfast Camp Cookies

This summer our family went on a bit of a diet change with going gluten free and incorporating more live, fresh foods to our diet and less processed foods, including sweets.  One of our favorite on the go breakfast treats that has been used as a substitute for doughnuts, pancakes, or pastries are these super yummy Breakfast Cookies!


Yes, I said cookies!  When you make a change in the way you eat, you get creative in adding substitutions so you don't feel like you are giving much up.  What is so great about these Breakfast Cookies is they are vegan, gluten free and can store in your fridge or freezer for the mornings you are running out the door or the times when everyone else is eating a sweet treat and you are wanting something that is yummy and healthy.

The basic recipe base is quick cooking oats and organic butters such as almond, peanut or apple.  The sweetener comes from mashed banana and maple syrup.  This is a great base with no dairy or animal products in them.  What you add to create your own variations can be what is in season such as lemon and blueberries (which was fabulous at girls camp) or pumpkiny like the Oat & Pumpkin version I have below.  you can add flax seeds, nuts, fruits or any other variations.  They bake for 15 minutes and are a simple way to get in something healthy when you are in a rush or out of your kitchen.

Cocoa Berry Breakfast Cookies

1 cup quick cooking oats
1/2 cup smooth peanut butter
1/2 cup smashed banana
2 Tbs. Maple Syrup
1 Tbs Cocoa Powder
1/4 Cup Apple Butter
1/2 Cup Dried Berries
1/4 Cup Mini Chocolate Chips (optional)

Preheat oven to 350 degrees.  Mix butters, maple syrup and banana together in a mixer bowl.  Mix in oats.  Add berries and chocolate chip and mix until it all sticks together.  Line a baking sheet with parchment paper.  Spoon a golf ball size amount onto the parchment paper and flatten out the dough to a cookie shape.  

Bake for 15 minutes at 350 degrees and let cool on the pan for 10 minuets.  Store in fridge for one week or in the freezer for three weeks.  Bring out for a yummy quick breakfast!


Oat & Pumpkin Breakfast Cookie

1 Cup Quick Cooking Oats
1/2 cup Almond Butter
1/2 Cup Smashed Pumpkin
1/4 Apple Butter
3 Tbs. Maple Syrup
Pinch of Salt
1/2 Golden Raisins
1/4 Roasted Pumpkin Seeds
1 Teas Pumpkin Pie Spice


Preheat oven to 350 degrees.  Mix butters, pumpkin pie spice, salt, maple syrup and banana together in a mixer bowl.  Mix in oats.  Add raisins and pumpkin seeds. Mix until it all sticks together.  Line a baking sheet with parchment paper.  Spoon a golf ball size amount onto the parchment paper and flatten out the dough to a cookie shape.  

Bake for 15 minutes at 350 degrees and let cool on the pan for 10 minuets.  Store in fridge for one week or in the freezer for three weeks.  Bring out for a yummy quick breakfast!

I hope you try these for a little break from the typical cereal, toast, or heavy breakfast treats.  Serve them with fresh fruit, a little vanilla yogurt and you have a special morning treat for your family.   I made these for the Young Women at camp this summer with both a gluten free version and a non-gluten free version and guess which ones they ate up first?  The vegan, gluten free ones were all gone by the time breakfast time was over.  I made them ahead and used them right before a hike....and they stayed happy and full till the afternoon.

To catch today's Fresh Living segment follow The Link and see how easy they are to make and enjoy!  


1 comment:

  1. Looking forward to making these healthy treats. If I only have old fashion oaks, can I use those instead of going to the store for quick oats?

    ReplyDelete

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