We’ve all heard it – breakfast is the most important meal of the day. But sometimes I’m lucky if I have matching shoes on, much less a complete breakfast! I know I’m not the only one, because there is an entire line of breakfast “to-go” foods, everything from bars to shakes. But have you read the ingredients on them? Some of them I can’t even pronounce.
For a long time, I really didn’t understand labels. I was really just worried about the calories and thought that was the most important thing. However, after a little education, I quickly became more knowledgeable about what all those numbers mean and started being “that person” in the grocery store aisle reading and comparing EVERY label before making a decision. Yes my grocery trips take a little longer, but Dave and I feel it’s worth it.
I was feeling a little creative for this recipe – maybe taking a little inspiration from Carolyn Ketchum’s Gluten-Free Banana Chocolate Chip Breakfast Cake. The basics are banana, oats and coconut oil, after that you can add whatever you want to suite your taste.
2 older bananas (just to help mash easier)
1 cup oats
2 tablespoons Kelapo Coconut Oil
1 scoop protein powder
1/2 cup chocolate chips
- Heat oven to 350 degrees.
- Blend all ingredients together in a big bowl until well combined.
- Lightly spray Kelapo Coconut Oil Non-Stick Spray on baking sheet. Scoop a tablespoon of the mixture, evenly spaced out. I got about a dozen cookies out of the ingredients.
- Bake for 15-20 minutes until golden brown.
I put my cookies in an air-tight container in the fridge and took two out every morning. If you want, you can pop them in the microwave for 15-20 seconds, or you can eat them as-is. I hope you enjoy this easy recipe as much as I did!