The Bread and Breakfast Here we are, on the second Sunday of March Maple Madness. Here I am, already wishing it was going to last longer. Why? Because this week’s recipe has me seeing maple in a whole new light.
When most of us think of maple, we think of pancakes. Fluffy, stacked as high as your head, indulgent pancakes. Not exactly something we can eat everyday and still enjoy the treat of as much. I started to widen my view of maple last week, with these Maple Spice Cookies. There was that same sweet and syrupy flavor, but in dessert form instead. As delicious as they were, they still weren’t a treat I could eat each day and get away with. At least that was what I thought…
This week, I combined my love of breakfast, cookies, and maple, and hit the jackpot; introducing, Blueberry Pecan Maple Breakfast Cookies. Not only are these guys delicious, and only require one freaking bowl, but they can be part of a wholesome meal you eat every. single. day. Being refined-sugar free with no oil or butter, these are cookies you can feel damn good about.
Remember when I said that they are a one bowl recipe? No? Well, guess what…they only make one bowl dirty. (I had time to specifically over-emphasize those words since I saved time washing dishes.)
You’ll be using relatively few ingredients here: oats, an egg, mashed banana, maple syrup, nut butter, some spices, and a bit of fruit and nuts to add some additional flavor/texture. Simply combine all of those ingredients, with the exception of the pecans and blueberries. Once they are combined, carefully fold in your berries and nuts. Pop the bowl in the refrigerator so that all of the ingredients can chill together and bind, so that the “dough” is a bit stiffer. When scooping out my portions, I used about quarter cup quantities, but I’m sure you could make them bigger or smaller based on your preference. Bake at 350 degrees for about 10-12 minutes (when they seem dry and sturdy to the touch). The most challenging part, like in many of my other cookie recipes, is just letting them cool long enough to eat without burning off your ever-important tastebuds!
There you have it friends! Breakfast, the way it should be eaten…in cookie form. There are tons of ways to change these guys up. I made my decisions based on the fact that I was gunning for that maple feel; using maple extract instead of vanilla, using Maple Almond Butter from Justins, using an egg to help bind the batter instead of a second banana, etc. Feel free to change your fruits, nuts, nut butters, and extracts, to make your own variation. In fact, let me know what you try in the comments…I have a feeling I’ll be making these allllll the time.
Next week, we’re celebrating the final week of March Maple Madness. Until then, stay tuned, and stay hungry!
Erin
- 1 banana, mashed
- 1 egg
- 1 cup maple almond butter (you can use any nut butter)
- 1/3 cup maple
- 1 teaspoon maple extract
- 2 1/3 cups oats (old fashioned preferred)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup blueberries
- 3/4 cup pecans, chopped
- Combine all ingredients, apart from the berries and pecans. Mix until each ingredient is well incorporated.
- Fold in berries and nuts carefully.
- Chill batter in the refrigerator for about 15 minutes.
- Portion cookies on to a prepared baking sheet, using a 1/4 measuring cup to guide sizing.
- Bake at 350 degrees for 10-12 minutes, or until cookies are brown, and mostly dry/firm to the touch.