Yes! This week kids go back to school and I got a chance to share some of my “go to” breakfast and lunch ideas on Good Day Atlanta this week. I got you covered.
Here’s the segment. I hope it inspires you to keep it easy, healthy and creative! Psst.. I have one you and the whole family will love, my breakfast cookie. Yes! a cookie. I told you I got you covered.
Fox 5 Good Day Atlanta Click link below:
No matter what you decide to do, always remember to Set the Table with Love!
Eggs in a Waffle Basket
Baked Egg and Turkey Sausage Muffins
Peanut Butter, Granola and Apple Breakfast Burrito( Breakfast and Lunch idea)
Mexican Black Bean Pinwheels
Grilled Chicken and Mozzarella Sliders ( Meal prep tip: Grilling chicken to use throughout the week to make sliders, adding it to pasta, burritos or quesadillas)
How to Make Breakfast Cookies
- 2 1/2 cups old fashioned oats, gluten free
- 3/4 cups flour, gluten free or all purpose
- 1/4 cup coconut sugar or maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup + 1 tablespoon non-dairy milk (I like almond or oats milk)
- 1/4 cup maple syrup
- 1 banana (mashed)
- 1 teaspoon vanilla extract
- 1/2 cup slivered almond
- 1/2 cup pumpkin seeds
- 1/2 cup cranberries
- 1/2 cup chocolate chip (optional)
- 1/4 cup raisins (optional)
Combine all of the ingredients together in 1 bowl and mix, until all ingredients are incorporated. It’s that easy.
Use 1/4 cup of dough per cookie. Arrange on 2 parchment lined baking sheets. This recipe yields 12 large cookies, so place 6 on each side of the cookie sheet.
Slightly flatten the tops of each cookie. Using the back of a spoon, slightly flatten the tops to make large discs instead of tall mounds. The cookies won’t spread, so this helps give them some shape.
Bake on 350. These cookies take about 15-18 minutes, depending on your stove.