Monthly Archives: January 2017

Breakfast nibbles


breakfast-nibbleLast night, I made some breakfast nibbles. I hesitate to call them cookies, as that implies a sugary sweetness and a crispiness (at least to me – all hail the crispy cookie!) these just don’t have. And I’m not trying to build expectations, only to have them dashed to the table. But… nibbles – you still want to eat them. How does hearing the word nibble not make you want to… nibble them up? And as we launch into this phase we call 2017, why not make mornings a little easier with a breakfast that’s ready to go and pretty healthy? And taste pretty good, if I do say so myself. Oops, there I go building expectations. But remember, they’re just nibbles.

Breakfast Nibbles

  • 1-1/4 cup oats
  • 1-1/4 cup whole wheat flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 9 Medjool dates (pits removed)
  • 1/4 cup shredded coconut
  • 2 bananas, of the very ripe variety – they’re what sparked this whole thing
  • 1/3 cup coconut oil – mine was in the magical soft state
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup nuts/seeds – I used a mix of chopped walnuts and sunflower seeds

Preheat oven to 375 F.

Put parchment paper on 2 cookie sheets to make things easy, if you like to roll that way. Since you’re making this, I’m going to assume you’re the kind of person who likes easy.

In a food processor, pulse the oats so they’re less distinct but not down to a flour. Transfer to small mixing bowl. Add flour, salt, baking soda, and cinnamon.

In the now-empty food processor, chop the dates. Mine were so moist that it was a bit of a challenge, so that’s why the shredded coconut was tossed in :). Add the bananas and blend it all together.

In a medium mixing bowl, use a handmixer to beat coconut oil, egg, and vanilla until it’s all nice and creamy. Add the contents of the food processor (dates, bananas, and coconut) and beat until it’s again combined. Add the bowl of dry ingredients. Dough! Fold in the nuts/seeds.

Using a couple of spoons, drop dough on the cookie nibble sheets. I made about 28 nibbles.

Bake at 375 F for 13 – 15 minutes.

Try a few, store the rest until morning 🙂 Eat with (almond) milk/coffee/egg nog.