Protein Breakfast Cookies with Oats and Chocolate

I'm a big fan of breakfast cookies. They are so fun, and delicious. I love being able to eat a cookie at any time of day or night. I've seen various cookie and bar recipes that incorporate some beans or legumes for a healthy protein boost and have been wanting to try it. I finally did with these cookies. They start out seemingly like a pretty typical oat cookies, but then there's a little surprise; 1/2 cup cooked white beans! It's a nice little way to add some nutrition to your breakfast, but still make it feel like a treat. 

Once these cookies bake up, it really is hard to tell that there are beans mixed in. They do taste a little different than a "normal" cookie, but not at all in a bad way. They are delicious, and are a feel-good way to start the day. Enjoy!

After I made these cookies I had a sneaking suspicion that I may have accidentally doubled the coconut oil... Oh well! I couldn't remember for sure how much I put in but it may have been 1/4 cup instead of the 2 tablespoons I call for. I'm going to have to try them again and find out. What a problem!

 
 

Protein Breakfast Cookies with Oats and Chocolate
Adapted from Foolproof Living
Ingredients

  • 1 1/2 teaspoon chia seeds
  • 1 1/2 tablespoons water
  • 3/4 cup + 2 tablespoons (70 grams) old fashioned oats
  • 3/4 cup (60 grams) oat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 can (120 grams) white beans, drained and rinsed
  • 2 tablespoons (56 grams) coconut oil
  • 2 tablespoons (56 grams) maple syrup
  • 2 tablespoons (42 grams) Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chocolate chips

Directions
Preheat the oven to 350 Degrees. Line a sheet pan with parchment paper and set it aside. Mix chia seeds and water in a small bowl and let it sit on the counter for 10-15 minutes.

Meanwhile, process 1 1/2 cups of the rolled oats in a food processor until it turns into flour. Transfer it to a large mixing bowl. Stir in the rest of the rolled oats, baking powder, baking soda, cinnamon, and salt. Set aside.

Place the white beans and coconut oil into the bowl of the food processor and process until creamy. Add in the chia seeds (with water), maple syrup, orange zest, applesauce, and vanilla extract. Pulse until everything is combined and it is smooth mixture.

Pour the white bean mixture over the rolled oats mixture. Add in the chocolate. Stir to combine. 

Shape the dough into 12 equal balls and place them on the prepared baking sheet. Bake for 16-20 minutes, flipping the sheet halfway through the baking process.

Oat Flour Pumpkin Scones

It may not be autumn any longer (the 4 inches of snow we got last night made this very clear), but that does not mean that baking with pumpkin is over. I am a fan of baking with pumpkin all year long. It's such a good way to add healthy moisture to baked goods. These healthy pumpkin scones are not a traditional scone, but that was the best way I could think of to describe them. Definitely not a "true scone", but close, and a lot healthier then a real scone - I really liked them a lot! There are made with a majority of oat flour, and a little olive oil for fat and moisture. The rest of the moisture comes from the pumpkin. Sweetened with a mix of brown sugar, maple syrup, and molasses, and flavored with cinnamon and vanilla, yum. 

These scones are very tender due to the oat flour, a little on the delicate side, but that is not a problem. They still help together just fine. All you have to do once the batter is whipped up is drop them by the spoonful onto your baking sheet and pop them into the oven. A nice little drop scone. If you don't have a can of pumpkin in your pantry, I recommend you pick some up soon...

 
 

Oat Flour Pumpkin Scones
Adapted from Pinch of Yum
Ingredients

  • 1 1/2 cups (120 grams) oats, ground into oat flour
  • 3/4 cup (90 grams) spelt flour
  • 1/4 cup (50 grams) brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/4 cup (60 grams) pumpkin
  • 1 egg
  • 1/4 cup (75 grams) maple syrup
  • 2 tablespoons molasses
  • 3 tablespoons (1.5 ounces) olive oil
  • 1/4-1/2 cup total of chocolate chunks and chopped walnuts

Directions
Preheat the oven to 375 degrees. In a large bowl, combine the oat flour, all purpose flour, sugar, baking powder, salt, and cinnamon. In a smaller bowl, whisk the vanilla, pumpkin, egg, maple syrup, molasses and olive oil. Add the wet ingredients to the larger bowl with the dry ingredients - stir until just combined. Add the chocolate and walnuts and stir just a few times to distribute them throughout the batter.

Drop the batter onto a baking sheet lined with parchment paper using a round cookie scoop. Sprinkle the tops with a little turbinado sugar and bake for 12-15 minutes until baked through. Cool slightly before eating, or let cool to room temperature. 

Buckwheat Applesauce Breakfast Cake

Cake for breakfast? Always a good idea in my book. While this recipe is not a cake in the traditional sense, light, airy and super rich, it kind of has an indulgent feel when topped with a yummy yogurt almond frosting. It's not a very sweet cake - dense and hearty in texture, yet still super moist thanks to the applesauce. The buckwheat flour really adds a unique dimension in both flavor and texture. There is a lovely bitterness to this cake from this flour which I love, but might take a little getting used to. And because buckwheat is not "wheat", it behaves differently in baking. It results in a cake that is almost a little sandy in texture, and more dense than a traditional baked good. 

I adapted the recipe (because I just can't help myself!). The original used almond flour in addition to the buckwheat, and coconut oil. I replace these with whole wheat flour and butter instead. This likely altered the texture somewhat but in the end I loved the results, so it doesn't really matter! I also used some liquid whey (leftover from homemade yogurt) instead of almond milk, but I'm sure buttermilk would also work Finally, I adjusted the spices somewhat based on my preferences, and the time of year and replaced the molasses with maple syrup along the same vein. Overall, this dense, somewhat bitter but very interesting "cake", topped with a healthy yogurt and almond butter frosting ticks all the right buttons for me. The most important thing being that it's delicious. In the end that's all that really matters!

Buckwheat Applesauce Breakfast Cake
Adapted from Edible Perspective
Ingredients

  • 1 1/4 c buckwheat flour (150 grams)
  • 1/2 cup (60 grams) whole wheat flour
  • 2 tablespoons (25 grams) brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk or liquid whey
  • 2/3 cup (170 grams) unsweetened applesauce, I used homemade (alternatively, can use several cups of grated apple, somewhere around 250 grams, the recipe is very forgiving)
  • 2 teaspoons vanilla
  • 3 tablespoons (42 grams) butter, melted
  • 3 tablespoons (60 grams) maple syrup (or honey)

Directions
Preheat your oven to 350* F and line a 9x9 pan with parchment, or grease thoroughly.  Stir the buckwheat flour, whole wheat flour, sugar, cinnamon, cardamom, baking powder, and salt in a large bowl until well mixed.  In another bowl whisk the eggs together.  Then whisk in the milk, applesauce, vanilla, butter and maple syrup until fully combined.  Pour the wet ingredients into the dry ingredients and stir until just combined.

Pour the batter into your pan and spread evenly.  Bake for 38-40 minutes, testing with a toothpick for doneness.  You want the toothpick to be slightly sticky, not gooey or dry.  Allow to cool for 10-15 minutes before slicing. Serve with a dusting of powdered sugar, or with almond butter frosting (recipe below). 

Almond Butter Frosting
From Delectably Mine
Ingredients

  • 1 tablespoon almond butter
  • 2 tablespoons Greek yogurt
  • 1/2 teaspoon maple syrup (optional)
  • couple shakes of cinnamon
  • Pinch of salt (optional)

Directions
Mix together the almond butter and Greek yogurt until well combined and smooth. Add in the maple syrup, cinnamon and salt and stir to combine. Taste and adjust flavorings if desired, adding a little more almond butter if it is too tangy, a little more yogurt if it is too thick, or a little extra maple syrup if you want it a little sweeter. Spoon frosting onto each slice of cake, or spread in an even layer over the top of each piece. 

Buckwheat Oat Breakfast Bites

Breakfast bites; little mounds of oat-y goodness, something fun and different to dig into for breakfast, or snack in the afternoon. Full of whole grains, healthy fats, and unrefined sugar. Win - win - win! And chocolate, don't forget the chocolate on top. You can put the chocolate inside them if that's more your style, I just love how a little drizzle on top finishes them off. 

These are a wiz to throw together, everything into the food processor and you're set, in just a minute or two you have your cookie dough, ready for the cookie scoop and into the oven. I've made other variations on these cookies before, but for this version I went with one of my favorite combinations, tahini and honey. I added a little buckwheat flour for it's lovely hint of bitterness, and a little cinnamon to round it all out. Drizzle with chocolate once cool and breakfast is served!

 
 

Buckwheat Oat Breakfast Bites
Adapted from The Clever Carrot
Ingredients

  • 2 cups (160 grams) old fashioned oats
  • 1/2 cup (60 grams) buckwheat flour
  • 1/2 cup (60 grams) whole wheat flour
  • ½ tsp. baking soda
  • 1 egg
  • 1/4 cup (64 grams) tahini, or your favorite nut butter
  • 1/4 cup coconut oil, melted
  • 6 tbs honey
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • Chocolate, for drizzling (optional)

Directions
Preheat your oven to 375 F. Line a baking sheet with parchment paper. Set aside. 

Add the oats, white whole wheat flour, and baking soda to a food processor. Run the machine until the oats look like 'flour.' It's okay to have a few big pieces in the mix.

Add the egg, tahini, coconut oil, honey and vanilla extract. Pulse until the mixture until it looks like cookie dough and holds together when pinched between 2 fingers.

Using a cookie scoop to portion the cookies onto your lined baking sheets. Bake for about 12-13 minutes or until light golden brown. Cool on the tray for 5 minutes. Transfer to a wire rack to finish cooling.

100% Whole Wheat Banana Cocoa Nib Breakfast Cake

Cake for breakfast is one of my favorite things. This banana breakfast cake is an adaptation of an oldie but goodie here on the blog, banana chocolate chip breakfast cake that I've made numerous times. I changed it up a bit by using 100% whole wheat flour and using cocoa nibs instead of chocolate chips which adds a very different but yummy flavor. If you haven't had cocoa nibs before I recommend giving them a try. They are crunchy and have the essence of chocolate, but be forewarned, they are not sweet, but really quite bitter and have a bit of a fermented flavor. Very interesting, but can be surprising if this is not what you are expecting. This cake may be a little on the plain side, but don't let it's humble appearance fool you, it is delicious!

So, along with using cocoa nibs instead of chocolate, I also cut back a bit on the sugar in this version of the cake, I wanted something a little less sweet for those mornings when "less sweet" is calling to me. While I cut back on the sugar, I added a bit more butter than in the original. Why not, less sugar, more fat, sounds like a good exchange in my book! This actually may have been an "accidental" increase originally...but the final results were wonderful, so I recommend making this "mistake" every time!! The final product is light and moist, perfect to enjoy alongside your morning coffee. 

 
 
 
 
 
 

Banana Breakfast Cake with Cocoa Nibs
Adapted from Banana Chocolate Chip Breakfast Cake
Ingredients

  • 1½ cups (210 g) whole wheat flour 
  • 1 teaspoon baking powder 
  • ½ teaspoon baking soda 
  • ½ teaspoon salt 
  • 1 teaspoon ground cinnamon 
  • ½  cup (100 g) sugar 
  • 4 tablespoons (55 g) melted butter 
  • 1 large egg
  • 1 cup mashed bananas (7-8 ounces), made from about 2 very ripe medium-sized bananas 
  • ½ cup (4 ounces) liquid whey or buttermilk
  • ½ teaspoon vanilla extract 
  • 2 tablespoons (20 g) cocoa nibs

Directions
Sift together in a medium bowl the flour, baking powder, baking soda, salt, cinnamon and sugar. Set aside.  

In a large bowl, mix together the butter, egg, banana puree, liquid whey, and vanilla.

Make a well in the center of the flour mixture and stir in the wet ingredients with a spatula until almost mixed. Add in the cocoa nibs and stir until just combined, but don’t over-stir: stop when any traces of flour disappear.

Scrape the mixture into a prepared 8-inch round cake pan and bake for 30-35 minutes at 350 degrees, or until the center feels lightly-springy and just done. Cool on a baking rack.

Sun-Dried Tomato and Pesto Frittata

Merry Christmas to all!! I'm writing this from the hospital where I'm working the weekend. Yay. ;) I wanted to pick something yummy to share on this Christmas while I had a few minutes. I figured this frittata would be just the thing. It's full of pretty Christmas colors from the green of the pesto, to the red of the tomatoes. This visually festive frittata is be the perfect thing for your Christmas brunch!

For to us a child is born, to us a son is given,
and the government will be on his shoulders.
And he will be called Wonderful Counselor,
Mighty God, Everlasting Father, Prince of Peace.

Isaiah 9:6

Frittatas such as this are perfect for make ahead breakfasts, either on a sandwich, or just eaten on their own. You can eat them cold, warm or room temperature. You can also freeze them pretty well too. They tend to get just a bit watery when they thaw, but overall a nice option!

 
 

 

Sun-dried Tomato and Pesto Frittata
I
ngredients

  • 6 eggs
  • 1/4 cup whole milk
  • 1/4 teaspoon Kosher salt
  • Black pepper
  • 1-2 tablespoons basil pesto
  • 8-10 sun-dried tomatoes, chopped roughly
  • Mozzarella or ricotta cheese

Directions
Preheat the oven to 375 degrees. Line a square 9x9-inch baking dish (or 10x7-inch rectangular baking dish which is what I used) with parchment paper and lightly spray with oil. Set aside. 

Whisk together the eggs, milk, salt and pepper. Transfer to prepared baking dish. Evenly spoon the pesto over the eggs. Sprinkle the chopped tomatoes and the cheese over the eggs evenly. 

Transfer baking dish to oven and bake for 20-25 minutes, until just set in the center. Can eat hot, warm, or room temperature. 

Sun-dried Tomato and Kale Strata

There are times when my fridge and freezer are full of odds and ends, little bits of leftovers from various meals that have been hanging around a week or two. There are a couple ways to go at this point, pasta is always a good way to "clean the fridge," but recently I've been going another of my favorite routes, eggs! I've done frittatas, omelettes, and scrambles, but most recently I also needed to use up a couple of weeks worth of bread ends that have been floating around the freezer. Strata - here I come! 

Strata's are great; a full meal all in one pan. And you can basically put whatever ingredients you want in them. All you need are some bread cubes and eggs, then let your imagination go wild! I really enjoyed the sun-dried tomatoes and ricotta in this version. The creamy ricotta and the sweet tomatoes are a lovely combination, I added in some finely chopped leftover kale and called it good! This is a perfect lunch to make ahead and eat all week. Super easy to grab and go in the morning. You can eat it for breakfast or lunch, or even dinner. Super versatile, healthy and delicious! 

 
 

Sun-Dried Tomato and Kale Strata
Ingredients

  • 6 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon kosher salt
  • black pepper
  • 2-3 cups bread ends, torn into pieces
  • 1/2 cup sun-dried tomatoes, chopped
  • 1-2 cups kale, chopped finely
  • 1/2 cup whole milk ricotta

Directions
Crack eggs into a large bowl. Add the milk, salt and pepper. Whisk until well combined.

Line a 9x9 inch baking dish with parchment paper and spray with cooking spray. Spread the bread, tomatoes, and kale evenly in the baking dish. Pour the egg mixture evenly over the bread cubes. Press the bread down into the eggs to ensure it is all moistened with the egg. Spoon dollops of the ricotta evenly over the whole dish. 

Place in preheated oven and bake at 375 for 30-35 minutes. Let set for 5-10 minutes before slicing to enjoy hot, or let the dish cool to warm or even room temperature before digging in. You can also let cool and place in the fridge. If you choose to refrigerate, let come back up to room temperature for 20-30 minutes before eating. 
 

Pumpkin Oatmeal Bars with Chocolate and Walnuts

We're halfway into October now, which means that for several weeks now, every food blog has been posting pumpkin recipes ad nauseam. Well, I don't want to miss out on all of the fun, so I thought I'd share these pumpkin oat breakfast bars today. I made this recipe twice in the couple of weeks and have been eating them for breakfast pretty much every day. I've been doing a pediatric rotation this month, and have to be at the hospital at 6:30 every day. I haven't been getting up early enough to eat breakfast at home before I head to work so these bars have been the perfect thing to throw into my lunch bag each morning. Then, whenever I get a few minutes (more like 30 seconds) to scarf something down, I can enjoy a little treat for a (very) quick breakfast. 

The recipe is simple, and not fancy at all. Oats, pumpkin, a little sweetener and some spices. That's the bulk of it. Plenty of room to switch things up as you see fit. Add more chocolate, add less; try some dried fruit and/or your favorite nut instead. Swap out the spices if you don't care for all those warm fall flavors. Whatever you decide, you should end up with a hearty breakfast bar, sturdy enough to carry in your purse and eat out of hand whenever you have a chance. If you have a few extra minutes, do what I've been doing, and top the bar with a little bit of almond or peanut butter for a little extra protein boost. This is my favorite way to enjoy these bars. I hope you enjoy them too!

 
 

Pumpkin Oatmeal Bars with Chocolate and Walnuts
Adapted from Sally's Baking Addiction
Ingredients

  • 2.5 cups (200 grams) old-fashioned rolled oats
  • 1/4 cup (30 grams) whole wheat flour
  • 2 tablespoons (25 grams) packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 3/4 cup (160 grams) canned pumpkin
  • 1/2 cup (115 grams) milk
  • 1 large egg
  • 2 tablespoons (40 grams) molasses
  • 2 tablespoons (40 grams) maple syrup
  • 1/4 cup (30 grams) chopped walnuts
  • 1/4 cup (26 grams) chocolate chunks

Directions
Preheat oven to 350F degrees. Lightly spray 8 x 8 square baking pan with cooking spray or line with parchment paper. Set aside.

Mix together oats, flour, brown sugar, baking powder, salt, and spices. Add in the vanilla, pumpkin, milk, egg, molasses and maple syrup. Mix together until evenly combined. Stir in walnuts and chocolate.

Pour the mixture into the pan and bake for 20 minutes-30 minutes, or until baked through in the center. Allow to cool and cut into bars.