Breakfast Granola Cookies
I can’t believe I am inside baking!!! The girls are out in the wading pool for the first time, and we have opened the windows and turned on the whole-house fan. It’s not quite yet a million degrees in here, and certainly doesn’t feel anything like it does in late August when we are canning, but it’s on the verge of unpleasant. I couldn’t pass up this recipe though, since my girls are getting bored of the same old breakfasts lately. To tell the truth, I am getting pretty sick of putting a piece of pork in front of them (sausage, bacon) each morning, whether they are bored with it or not. Pork is probably last on the list of “whole foods” for autoimmunity, and I know this. It’s hard to let it go though, and I don’t really intend to give up an occasional piece of bacon anytime soon… but it shouldn’t be my “go to” in the mornings either.
Actually, I’ve been feeling more and more like I need to cut out meat for myself altogether. I’ve said before that I can’t imagine being 100% vegetarian, but I know I feel better when I am eating less meat, and I think the time (and food diversity) that summer allows me in the kitchen, makes it a good place to continue to try to change our eating habits.
I love this recipe. I’ve had it pinned on Pinterest for awhile and once I followed the link, I loved it even more. The original is from AnjasFood4Thought, which is an amazing blog with loads of great recipes, but what’s more fun is that the recipe I pinned is from KumquatBlog, equally amazing, who reworked the original to make it her own. I love that it is sort of filtering through our online food community, with each of us re-working it, tweaking it, and adding our own flavors and methods to it as we go. This is a huge part of what I love about food blogging!
Here is my version, which adds some lucuma powder, allpsice, and changes the sweetener. It is a fantastic recipe to begin with, and one you can really work with to make your own and suit your tastes and dietary needs. It’s already dairy-free, egg-free, and gluten-free, and has a mere tablespoon of sweetener for 10-15 cookies (depending on the size you make them.) It’s also portable, which makes it great for picnics, travel, packed lunches, and eating in the car (or maybe just hanging out on the couch or in the hammock…) Hope it enjoy playing around with this one!
I’ve also added an option below the recipe for keeping them raw, if you’d rather do that than crank up the oven!
Breakfast Granola “Cookies”:
- 1 cup gluten-free rolled oats
- 1/2 c quinoa flakes
- 1/2 cup crunchy cereal (I used quinoa crispies) OR 1/4 c sesame seeds
- 1 cup unsweetened coconut flakes
- 1 tablespoon golden flax meal
- 1 tbs lucuma powder (optional)
- 1 tsp allspice
- 1/2 teaspoon salt
- 1/2 c finely chopped nuts
- 1/4 c coarsely chopped nuts
- 1/2 cup dried fruit (I used raisins)
- 3 very ripe bananas mashed
- 1/4 cup coconut oil warm enough to be liquid
- 1 tablespoon maple syrup or honey (optional- the ripe bananas make these VERY sweet already!)
- 1 teaspoon vanilla extract
Preheat oven to 350°F. Combine dry ingredients and dried fruit.
Stir in bananas, oil, maple syrups,and vanilla until well combined.
Press 2 tablespoons of mixture into a 2 1/2″ or 3″ biscuit cutter on cookie sheet lined with Silpat or parchment.
Bake at 350° for 25 minutes or until fragrant and golden. (Mine were almost done at 25 minutes, so I turned off the oven and left them in another 10 minutes.) Cool on pan. After they are cool, store in airtight container in the fridge.
**To keep them raw, put them in they dehydrator for a couple of days at 150*F.