If you want a cookie to impress, you have come to the right place with these white chocolate chip and almond oatmeal cookies. Several months ago, the Hubs picked up some delicious oatmeal cookies from a special bakery he visited during a work trip. The man knows when he leaves me with these children for a week, he better show back up with something g-o-o-o-d!
As I ate my delicious round of sugary goodness, I considered the flavors. I decided this was a cookie I must try to recreate on my own. And that was when the recipe for these white chocolate chip and almond oatmeal cookies was born. I used my basic oatmeal cookie recipe as the base and just guessed my way through the ratios for the white chocolate and the almonds. READ MORE…
I don’t know about you, but I tend to be pretty wishy-washy with my breakfast habits. It’s not something I’m proud of, but at least I’m aware of it. Since breakfast is the most important meal of the day and starts your metabolism, I’ve been making conscious effort to eat breakfast every morning.
I’m sure you’re wondering why this is a problem. But I like to get up and lounge around drinking coffee before I want to eat breakfast. Are you like that, too? This is a problem for me because I’m living a very active lifestyle. I’m currently training for my second 10K, and I take yoga three times a week. And I have my hopes set on the St. Jude’s Half-marathon in December. So I need a good, healthy breakfast that keeps me full.
1 pint of fresh blueberries (or 1 C. frozen blueberries)
2 C. Old Fashioned Oats
1 egg, beaten
2 C. almond milk (I used original but I’m sure Vanilla would be delicious)
¼ C. honey
1 teaspoon baking powder
1 teaspoon of chia seeds
A few shakes of cinnamon
A splash of vanilla
In the bottom of a baking dish, slice the bananas and for a nice layer. Add half of the pint of blueberries on top of the bananas.
In a separate bowl, mix oats, baking powder, chia seeds and cinnamon. Add almond milk, honey, vanilla and the beaten egg.
Pour oat mixture on top of bananas and blueberries. Top the oats with the remaining fresh blueberries.
Bake at 350 degrees for 25 – 35 minutes. The top should be nice and toasty brown, and there should be very little liquid in the center.
Spoon out a nice portion and top with your favorite nut butter, Greek yogurt, honey or all three.
The possibilities for a breakfast dish like this are endless. It would also be nice dish to serve at a brunch because it can be made in large batches.
You can use whatever ingredients you have on hand, and I feel quite positive that it will be delicious. And trust me, it’s the perfect breakfast to fuel a long day.
A tribute to running, eating, graduate school woes, healthy living and story-telling, Ashten writes a slice of life blog at Barefoot ‘N Running. You will find eclectic posts and a conversational writing style that will draw you into her crazy life.