My morning routine changes constantly.
Well, constantly is probably an exaggeration… but it changes every couple months for sure. I get into a habit, and then something comes and interrupts that habit, and then I’m back at square one.
I keep trying to get things done in the morning, but I’m just not the kind of person who takes my time in the morning. When my alarm goes off, I get out of bed right away. I don’t hit snooze (and loathe people who do!). I start getting ready for my day immediately.
That being said, I love sleep, so I set my alarm for as late as possible. This often means I don’t have time for a sit-down breakfast. I wish I could be one of those relaxed people who makes coffee (using tips from this site), reads the paper, preps supper and packs a lunch all before heading out the door… but I am just not. (My husband, on the other hand, is very good at this. Oftentimes he’s gone for a run, had a smoothie, unloaded the dishwasher and sent 50 emails by the time I appear downstairs. Overachiever!)
Having something to grab and eat as I run out the door is just my style. I love it. I don’t need big breakfasts – just something to fuel me until 10 a.m. when I normally have a snack. I tend to cycle through these breakfasts:
- cereal (like Harvest Crunch) with milk
- yogurt and berries
- green smoothie or berry smoothie
- toast or English muffin with peanut butter
- my favourite banana chocolate chip muffins
And now… these breakfast cookies!
I make the muffins (mentioned above) ALL THE TIME. My Other Half loves them, but I get tired of them from time to time, even though they truly are the best muffins I’ve ever had. I wanted to make something packed with energy and fiber and goodness, but that had a different texture than muffins.
These are AWESOME. Flax, oats, coconut, pecans, almond meal… they’re just the best. And I threw in some chocolate for good measure, obviously.
You can use any nuts, by the way – walnuts are probably more traditional than pecans. But whatever you have is fine!
I love grabbing a couple of these in the mornings. Quick, delicious and packed with energy. And really, they’re healthy!
Mix together the mashed banana, melted coconut oil, vanilla and maple syrup. In another bowl, mix oats, flax, almond meal, baking powder, pecans and coconut. Add dry ingredients to the wet ingredients and stir well. At this point, if the mixture is too wet, feel free to add more oats. Drop large spoonfuls onto lined cookie sheets. Bake at 350 degrees for 18 minutes, or until golden.
Adapted from Eat Live Run