Having a two-year-old at home who wakes up bright and (verrrry) early, excited to announce the breakfast item his heart is set on, I have become quite adept at flipping crêpes and cooking one-egg omelettes in a dazed half-sleep.
Beyond crêpes and eggs and bananas, my son is also quite keen on cookies for breakfast — who isn’t? — and although I have no qualms against yogurt cake and madeleines and buckwheat speculoos at any time of day, my motherly, nutrition-conscious instincts push me to try and offer things that match the request (“Gâteau ? Gâteau ?”) but provide a little more in the way of quality early-hour fuel.
We can all benefit from a nutritious and portable breakfast cookie, whether it’s eaten on the train ride to work, or while pushing a toy version around the living room.
This led me to create these two-bite cookies, made up of wholesome ingredients — rolled grains, coconut, almond flour, chia seeds — and no added sugar, relying on the sweetening power of mashed bananas and dried fruit instead.
They are extremely easy to make, and if you have a toddler underfoot you can even enroll him/her to mash and dump and stir and scoop (practical life activity, people, so Montessori!).
But naturally there is no reason to constrict these to the realm of kid food: we can all benefit from a nutritious and portable breakfast cookie, whether it’s eaten on the train ride to work, or while pushing a toy version around the living room.
The formula is very forgiving, and entirely open to variations: in different incarnations of these cookies I have switched the rolled grains around to use quinoa or rice or millet, I’ve added in finely chopped nuts (especially pecans!) or cacao nibs for crunch, and I once made a version with a touch of cocoa powder thrown in, all to great results.
Join the conversation!
What’s your favorite easy-to-carry yet nutritious breakfast option? And if you have a young child, what’s breakfast like at your house?
- 2 overripe medium bananas, about 160 grams (5 1/2 ounces) weighed without the skin
- 1 large egg (substitute 1 tablespoon ground flax seeds soaked in 3 tablespoons water until gel-like)
- 35 grams (3 tablespoons) coconut oil
- 100 grams (1 cup) old-fashioned oatmeal (use certified gluten-free as needed) or other rolled grains (spelt, quinoa, millet, rice, etc.)
- 40 grams (6 tablespoons) almond flour
- 40 grams (1/3 cup) dried cranberries (preferably unsweetened) or raisins
- 20 grams (3 tablespoons) dried unsweetened grated coconut
- 1 tablespoon chia seeds (substitute sesame or poppy seeds)
- 1/2 teaspoon baking powder
- 1 pinch fine sea salt
- Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, use a fork or potato masher to mash the bananas thoroughly with the egg and the coconut oil.
- In another bowl, blend together the remaining ingredients -- oatmeal, almond flour, cranberries, coconut, chia seeds, baking powder, and salt.
- Fold the dry ingredients into the banana mash, and stir until thoroughly combined.
- Scoop tablespoonfuls of the batter onto the prepared baking sheet, giving the cookies a little space to expand, and bake for 15 minutes, until set and golden.
- Transfer to a rack to cool.
These cookies keep for 2 to 3 days in an airtight container at cool room temperature; refrigerate or freeze for longer storage.