Every morning I make a cup of coffee and then dash out of the house to get the kids to school. Then I look up at about 10:00 am and wonder why I am starving. When I was younger it was easier to skip breakfast. But now that I am in my 40’s I need a little more to keep my energy going all day. The only requirement I have is that it must travel. So, I have come up with a couple of easy travel breakfasts.
Overnight Apple Cinnamon Oatmeal
1/4 cup uncooked old fashioned rolled oats
1/3 cup milk
1/4 cup Greek yogurt
1/2 teaspoon cinnamon
1 teaspoon agave nectar or honey
1/4 cup unsweetened applesauce
2 teaspoon chopped pecans
In a wide mouth half pint mason jar, add oats, milk, yogurt, cinnamon, agave, applesauce and pecans. Put lid on jar and shake until well combined. Store in the refrigerator for up to3 days Eat chilled or take the lid and ring off and warm in the microwave for 1 1/2 minutes.
Banana Breakfast Cookies
2 very ripe bananas
1 tablespoon melted butter
2 tablespoons peanut butter
1/4 cup sugar
1 egg
1 teaspoon baking soda
1 cup King Arthur white whole grain-flour
1 1/2 cups old fashioned oats
1/4 cup dark chocolate chunks
1 tablespoon melted butter
2 tablespoons peanut butter
1/4 cup sugar
1 egg
1 teaspoon baking soda
1 cup King Arthur white whole grain-flour
1 1/2 cups old fashioned oats
1/4 cup dark chocolate chunks
1/2 cup chopped pecans
Preheat oven to 350 degrees. Mix the bananas, peanut butter and butter in a medium sized bowl until smooth using an electric mixer. Add in the egg, vanilla paste, sugar, and baking soda. Then mix in the flour and oats till well combined. Stir in the chocolate chunks and pecans. Using a small cookie scoop place scoops of cookie dough on a parchment lined baking sheet and bake for 10 minutes. Cool on the counter and store the cookies in a airtight plastic container.