I’m nothing if not honest, and honestly if it’s the kind of day where I have to be somewhere before 10 a.m. I do not want to put a lot of effort into my breakfast. I need breakfast desperately — unfortunately I am prone to both low blood sugar and being hangry when I don’t eat within about 7 minutes of realizing I’m hungry.
It’s also worth noting that for whatever reason, my body needs carb-heavy breakfasts. Eggs and bacon don’t do the trick for me unless I have toast as well. At my old job, we had a really convenient kitchen in the office, so when I got in, I would just make a quick breakfast. At first it was a bagel and cream cheese, then when I got on this health kick (somehow still mostly going), it switched to a grainy toast and almond butter.
But, umm, the kitchen at my new job is far from my desk and the appliances are used by a lot more people. So my old plan didn’t really work anymore. I tried breakfast before I left, and that didn’t go so well. While I reluctantly admit that I’m a morning person, I’m also task-oriented and constantly maneuvering plans and possible action paths. Which means I know that if my bed is cozy or I spend an extra couple minutes picking out clothes, I won’t have time to make breakfast and will end up eating a protein bar. Which, in a pinch, is fine. But is not good for a day-to-day routine.
A month or two back, for part of meatless Monday, my best friend made breakfast cookies. They were delicious, and more filling than I expected. So I decided to try out my own recipe. Please take the disclaimer that it is a work in progress, but it’s close enough that I’m ready to share it. Final disclaimer: I know this is a lot of ingredients, but the labor is so simple that it’s definitely worth it in my mind.
- about 2 1/4 cups rolled oats
- 1-2 tbsp. cocoa powder
- 1 tbsp. flour (if you’re gluten-free, substitute with protein powder or another flour)
- 1 tsp. baking soda
- pinch of salt
- 1/2 tsp. cinnamon
- 1/4 cup chocolate chips*
- 1/4 cup craisins*
- 2-3 tbsp. chia seeds
- 1 small container applesauce (4 oz.)
- 1 egg (can use mashed banana for vegan option)
- 1 tsp. vanilla
- 1/2 cup nut butter (I use almond, but pick whatever you like)
* Substitute with mix-ins of your choice (seeds and dried fruit are especially great)
- Preheat the oven to 350ºF.
- In a large bowl, combine all the dry ingredients (aka everything listed before the applesauce).
- In a small/medium bowl, mix together all the wet ingredients.
- Once thoroughly mixed, blend the wet mixture into the bowl with dry ingredients.
- Use two spoons to form rounds on cookie sheet (you may need to use the spoons to encourage them to be, y’know, round).
- Bake for 10-12 minutes.
- Enjoy! (They don’t need to be refrigerated, but do seal in an airtight container and consume within 1 week.)
Cost about $5**, makes about 20 cookies (6-7 servings).
Easy enough, right? Right. Now, these cookies are still a little more crumbly than I’d like — I haven’t figured out the right trick to get them to stick together better after they bake. But they’re hearty, a little sweet, and remarkably low on sugar while still sneaking in some protein and other nutrients.
What I love most about these cookies is how easy they are. Breakfast can be an issue for a lot of emerging adults and adults in general. If you’re busy, you may not have time to make things or have the resources for popular healthy options. I make these about once a week, and then my breakfasts are handled. Plus I feel like I’m getting a little sweetness while also giving my body the energy it needs in the morning.
What are your favorite breakfast recipes? Let me know in a comment below, or on Twitter @ohgrowup! Thanks for reading, and good luck adulting!
**Please bear with me on the price estimate, it’s super rough. I buy most of it in bulk and already had a lot around the house. The most expensive part is probably the seeds or nut butter, but each amount of ingredient is pretty small so things last a while.