Two Breakfast Delights

My breakfast is usually a rotation of yogurt, cereal and oatmeal.

For yogurt, I usually mix it up with some rolled oats, oat bran, cut-up apples, berries the night before and just grab and go in the morning. For an extra treat when I have time in the morning, I'll enjoy my yogurt with "cantaloupe bowl", topped with oats, cereal (just discovered the "Ezekiel 4:9" from goodforlife), flaxmeal.

For cereal, it's usually a creative/crazy mix of all things possible. Different kind of cereal, raw oats, flaxseeds, nuts, fruit, etc.

Oatmeal is pretty standard, oats+oat bran (I actually prefer the texture of oat bran in my porridge type things)+flaxmeal+mashed-up banana/cut-up apples/berries/pumpkin+dash of cinnamon. Warm and filling.

Recently, I've added two wonderful things to the rotation. The everything-you-can-throw-in muffins and Casey's favorite breakfast cookies. They're both really low in sugar and fat while high in protein and fiber. Portable and filling. What else can you ask for, right? Now the recipes:

Monster Breakfast Cookies adapted from here:
Mix the wet ingredients (in the stand mixer in my case)
1 ounce butter, softened
3 ounces canned pumpkin
1/2 cup light brown sugar
1 egg (I've also used 1tbsp flaxmeal+3tbsp water mixture with success)
1/2 teaspoon vanilla extract

Mix the dry ingredients in a bowl:
1/4 cup white whole wheat flour
1/4 cup oat bran
1/4 cup chickpea flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt or a little more
1 1/2 cups rolled oats
1/2 cup raisins
1/2 cup walnuts, chopped (optional)

Mix them up together, scoop out 1tbsp a time on a cookie sheet lined with parchment, slightly press the dough on top (I've made 24-30 cookies depending on how I "scoop" that day). 12 mins in 350 oven. I usually bake half the batch and put the other half in the freezer on the cookie sheet (or plate in my case, our freezer doesn't open up wide enough for a cookie sheet to go in). Put the frozen cookie doughs in a container or a ziplock bag. Next time, just bake directly from frozen, takes about 2-3 mins more.


Serving Size 19 g
Calories 65 Calories from Fat 23 % Daily Value*
Total Fat 2.6g 4%
Saturated Fat 0.7g 3%
Trans Fat 0.0g
Cholesterol 8mg 3%
Sodium 51mg 2%
Total Carbohydrates 9.8g 3%
Dietary Fiber 1.0g 4%
Sugars 4.1g
Protein 1.8g

Throw-whatever-in-muffins:
Wet:
1 banana , mashed
2 eggs
1/4 cup canned pumpkin puree
2 shredded carrots
1 tbsp flaxmeal mixed with 3tbsp water
1 cup soy milk
1/4 teaspoon vanilla extract

Dry:
1 cup old-fashioned oatmeal
1 cup oat bran
1/3 cup chickpea flour
1/3 cup millet + buckwheat
2 tablespoons ground flax seeds
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Mix-ins:
Get crazy, I mixed in shredded coconut, frozen peas/corns (YES, I'm crazy), blueberries

20min@375. Slightly sweet and filling. Just GOOD!