Every week I find myself wondering “What am I going to have for breakfast all week?”. I, like many people I work with, fall victim to the quick grab-n-go in the food court. My go-to is a warm buttery croissant….that flakiness…those buttery ridges….I digress.
Going through the grocery store I spotted something that looked like it could fix my issues…that was a banana chocolate breakfast cookie from a popular company that makes many breakfast products. I go to look at the ingredients and WOW! What does half of this stuff even mean?
WHOLE GRAIN ROLLED OATS, HIGH FRUCTOSE CORN SYRUP, WHOLE WHEAT FLOUR, SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, DEXTROSE, MILKFAT, SOY LECITHIN, NATURAL FLAVORS, VANILLIN [AN ARTIFICIAL FLAVOR]), SUGAR, CORN SYRUP, PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OILS** WITH TBHQ AND CITRIC ACID ADDED TO PRESERVE FRESHNESS, MODIFIED WHEAT STARCH, WATER, MALTODEXTRIN, GLYCERIN, DRIED APPLE PUREE, CONTAINS 2% OR LESS OF CALCIUM CARBONATE,
MONO AND DIGLYCERIDES, NONFAT DRY MILK, NATURAL AND ARTIFICIAL FLAVORS, EGG WHITES, SODIUM BICARBONATE, DRIED WHOLE EGGS, SALT, MODIFIED FOOD STARCH, CORN FLOUR, MALIC ACID, SODIUM ALGINATE, CALCIUM PHOSPHATE, VITAMIN E ACETATE, REDUCED IRON, NIACINAMIDE*, PYRIDOXINE HYDROCHLORIDE*, THIAMIN MONONITRATE*, POTASSIUM SORBATE (A PRESERVATIVE), SODIUM PHOSPHATE, RIBOFLAVIN*, VITAMIN A PALMITATE*, CYANOCOBALAMIN*.
*ONE OF THE B VITAMINS
**ADDS A DIETARILY INSIGNIFICANT AMOUNT OF TRANS FAT
Following this I ran home to see what I could find online to make myself. I stumbled across a few recipes on Pinterest and put my spin on them with ingredients that I know and love.
Nutty Banana Breakfast Cookies
1 1/2 – 2 cups of oatmeal
1/4 cup of vegetable oil
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon agave
2 tablespoons sliced almonds
1 tablespoon chopped walnuts
4 tablespoons cacao nibs
Preheat oven to 350°F.
Cover a cookie sheet with tin foil and a light spray of non-stick.
In a medium bowl, smush your bananas until smooth then add in the oil, honey, cinnamon, vanilla and cacao nibs.
In a small bowl mix your oatmeal and nuts together. Slowly fold this mix until the banana bowl until it is covered with the ‘wet’ ingredients. Let sit for 5 minutes and then form the balls and place them on the cookie sheet. (~8-10 cookies). Cook for 20 minutes or until desired cookie texture is achieved.
These are ingredients that most of us have laying around the house at anytime and can totally be customized!
This is just another step in my journey of trying to incorporate vegan foods into my life. I hope you show personal strength and turn to these cookies over a croissant. xx