It's been months, but I am back with a new blog! And after a lengthy hiatus, I thought I would ease myself back into things with a simple recipe.
Just as a little update, I spent my summer writing an email subscription course for Leanfit Protein, a company based in British Columbia. This was an incredible opportunity, and I had a blast doing it. However, it didn't leave a lot of content in the writing bank for blogging. That said, I submitted my final drafts yesterday and am ready to dive back into Eat.Move.Live.!
Today, I am sharing a very simple "breakfast" cookie recipe that I threw together yesterday. Now that I'm back at work and into a routine, healthy baking has made its way back into my weekend activities. Although the name suggests a breakfast food, these cookies can be easily enjoyed at any point throughout the day. Personally, I knew that a "cookie" wasn't going to cut it for breakfast, so I chose to make mine smaller and just have it as a morning snack. That said, if you're not a huge breakfast person, you can pump up the volume, add in more healthy fats and be left with a perfect grab-and-go food to fuel your morning.
The nice thing about a recipe like this is that it's hard to go wrong. You can substitute ingredients right left and centre, and still be left with something delicious. This was my second recipe of the evening, so I went for fast and simple:
2 cups oats
1/2 cup peanut butter (I used half sunflower butter)
2 ripe bananas, mashed
1/2tsp all spice
1/2tsp baking powder
1/2tsp baking soda
1/2 cup dried cherries
1/2 cup chopped pecans
chia seeds, sunflower seeds, hemp hearts, pumpkin seeds, almond butter, coconut, etc.
Combine oats, nut butter, banana, spices, baking powder/soda, salt, vanilla, and honey. Fold in cherries and pecans.
Line a cookie sheet with parchment paper, and spoon on batter at desired size. Cook at 350 degrees for about 15 minutes.
And voila: cookies for breakfast!