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While I’m getting back into the swing of things at work the one thing I’m not enjoying as much as in previous years is the school breakfast. It’s not that it has changed any, because it hasn’t, it’s just that I’m having a harder time eating two pieces of toast almost everyday. Sure we have cinnamon roll day, pancake day, and coffee cake day, but all of those are super high in calories and I really need to be cutting back on those.
I have a hard time eating when I first get up in the morning so eating before I leave for work isn’t really an option. Taking something to work that needs prepared or heated isn’t an option either as I eat breakfast with my students in the cafeteria every morning. They get to school a little later then the other students so someone has to be with them and I have to admit that it’s one of my favorite times of the day. I get to relax with the students and really have meaningful conversations with them that don’t have to center around school. I learn about their families, their friends, and what they like to do at home. It’s my favorite 20 minutes of the day.
With all that in mind I will bring a granola bar or sometimes a yogurt for breakfast but neither is very filling. Then I found the breakfast bites in the Bake and Destroy cookbook. It makes about 2 dozen small breakfast cookies, they are vegan, there is dried fruit, coconut, nuts, oats, and spices in them which makes them filling, pretty healthy, and surprisingly delicious! I’ve been making them on the weekends and them several times during the week I grab a handful of them and take them in for my breakfast. They last all week and are perfect for when I’m on the go!
Breakfast Bites (adapted from Bake and Destroy: Good Food For Bad Vegans by Natalie Slater)
1 ripe banana, mashed
1/2 c. applesauce
2 T. vegetable oil
2 T. agave nectar
1 T. lemon juice
1 t. vanilla
1 c. rolled oats
1/2 c. whole wheat flour
1/2 c. sweetened coconut flakes
1/2 c. pecans, chopped
1/2 c. dried cranberries
2 T. flax seeds
1 t. ginger
1 t. lemon peel
1 t. Kosher salt
1/2 t. cinnamon
1. Preheat the oven to 350 degrees. Spray two baking sheets with cooking spray.
2. In a small bowl combine the mashed banana, applesauce, oil, agave nectar, lemon juice, and vanilla. Mix well.
3. In a large bowl combine the oats, flour, coconut, pecans, cranberries, flax seed, ginger, lemon peel, salt, and cinnamon. Pour the wet ingredients into the dry ingredients and mix until combined.
4. Drop the batter by heaping tablespoons onto the prepared baking sheets, leaving 1 inch between cookies. Flatten the tops of the cookies and bake for 20-22 minutes.
5. Remove from oven and allow to cool for 2-3 minutes before transferring to a wire rack to cool completely. Makes about 24 cookies.
*Store in an air tight container for up to 5 days.