Here’s something I never thought I’d say.
I’m kind of done with breakfast?
OK, that sounded harsh.
I’m done with EARLY breakfasts.
Over the last couple years, I’ve been trying to get better about intuitive eating. About listening to my body. About not just sticking to labels and really noticing what foods vibe with my body and which don’t. And one of the biggest takeaways over is that a big breakfast, no matter how healthy, early in the morning, just does NOT set me up for success for the rest of the day.
So my eating schedule goes something like this now:
7am: Oat milk coffee with protein powder
9am: One of these DELISH breakfast cookies
11am: Avocado toast, oatmeal or some other type of heartier breakfast
5pm: Big, full dinner!
Subject to change of course, but I found that a small, high protein snack earlier in the morning and waiting for a big meal later in the day makes my stomach much happier.
I make granola and granola bars all the time, but I came across this recipe and fell in love. I made a few small tweaks to fit my own tastes and have yet to get sick of them in the past few weeks!
2 overripe bananas, mashed
1 cup creamy organic peanut butter
1/3 cup honey (haven’t tried maple syrup instead yet, but I assume it would work OK!)
2 1/2 cups rolled oats
1/2 cup sliced almonds (or whatever nut)
1/2 cup chocolate chips (could sub dried cranberries here)
1 tbsp flaxseed
1 tbsp hemp seed
1 tsp pure vanilla extract
Pinch of sea salt
- Preheat oven to 325 degrees
- Mix together the bananas, peanut butter and honey until well combined
- Add oats, almonds, chocolate chips, flaxseed, hemp seed, vanilla extract and sea salt and mix until a dough is formed
- Scoop on top a parchment paper lined baking sheet (I used about 1/4 cup batter for each cookie) and bake at 325 degrees for 20 minutes
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