I can’t believe summer vacation is almost over!
My kids start school in less than 2 weeks. I have taken almost the entire summer off from blogging and social media– the break was well needed– I’ll talk more on that in another post. In preparation, I have been busy cleaning out closets, organizing, and buying school supplies, in addition to a finding few clothing items that they needed.
I know once school starts we will be back to rushing out the door in the morning. So many times when this happens, my kids don’t get a healthy breakfast– they end up with a piece of toast, or a bowl of cereal, or a granola bar. Many times we have been so late they had to grab something to go.
This year I want to avoid starting their day with complete garbage, so I created this make ahead recipe. It’s healthy enough for me to feel good about it, and not so healthy they refuse to eat it. It has a good balance of healthy fats, fiber, protein and carbs. All three of my kids are pretty picky eaters, so I had to make about 3 batches of these before we got the winner. This is a balanced meal in the form of a cookie. What kid doesn’t want COOKIES for breakfast?! Plus, you can grab them to go if you’re really late. They have a crisp edge, yet melt in your mouth. I hope your family enjoys these as much as we do.
Here’s what you’ll need
1 egg
1/2 cup of organic coconut palm sugar
1/4 cup of organic agave syrup
1/2 cup of coconut oil
1/2 cup of grapeseed oil
1/2 t. vanilla extract
1/8 cup of chia seeds
1/8 cup of flax meal
1/4 cup of high quality protein powder– I use Arbonne Vanilla
1 cup of bread flour
1 cup of whole wheat flour
1/4 cup of almond meal or flour
1/4 t. of cream of tarter
1/2 t. aluminum free baking soda
1/2 t. aluminum free baking powder
2 cups of Nature’s Path Gorilla Munch Cereal— or any high quality, non-gmo cereal.
How to make it
Preheat oven to 375 degrees
In a large bowl combine, egg, coconut sugar, agave, vanilla, coconut oil, and grapeseed oil. Blend with a hand mixer until sugar dissolves and mixture is fluffy– about 5 minutes. In a separate bowl combine chia seeds, flax meal, protein powder, flours, cream of tarter, baking soda, and baking powder. Mix until all dry ingredients are well combined. Add dry ingredients to the oil mixture and blend well, but don’t over mix. Add Gorilla Munch cereal and combine until well coated. Drop tablespoons of the dough onto lined baking sheets. The dough will be firm, so press it down with your fingers or a fork to form a cookie shape. Bake for 8 minutes. They cook fast… do not over bake.
Let cool. Can be kept in the freezer for up to 3 weeks.
- 1 egg
- 1/2 cup of organic coconut palm sugar
- 1/4 cup of organic agave syrup
- 1/2 cup of coconut oil
- 1/2 cup of grapeseed oil
- 1/2 t. vanilla extract
- 1/8 cup of chia seeds
- 1/8 cup of flax meal
- 1/4 cup of high quality protein powder– I use Arbonne Vanilla
- 1 cup of bread flour
- 1 cup of whole wheat flour
- 1/4 cup of almond meal or flour
- 1/4 t. of cream of tarter
- 1/2 t. aluminum free baking soda
- 1/2 t. aluminum free baking powder
- 2 cups of Nature’s Path Gorilla Munch Cereal– or any high quality, non-gmo cereal.
- Preheat oven to 375 degrees
- In a large bowl combine, egg, coconut sugar, agave, vanilla, coconut oil, and grapeseed oil. Blend with a hand mixer until sugar dissolves, and mixture is fluffy– about 5 minutes. In a separate bowl combine chia seeds, flax meal, protein powder, flours, cream of tarter, baking soda, and baking powder. Mix until all dry ingredients are well combined. Add dry ingredients to the oil mixture and blend well, but don’t over mix. Add Gorilla Munch cereal and combine until well coated. Drop tablespoons of the dough onto lined baking sheets. The dough will be firm, so press it down with your fingers or a fork, to form a cookie shape. Bake for 8 minutes. They cook fast… do not over bake.
- Let cool. Can be kept in the freezer for up to 3 weeks. Makes 3 dozen.
How about you, what do you do for breakfast when you’re in a hurry?
