June is National Employee Wellbeing Month. One of the many ways that you can care for yourself is to nourish your body with food that energizes you and that you enjoy. So many participants state they can't get into a breakfast routine because of the morning rush, and they don't make time for it. There are plenty of breakfast options that aren't time-consuming, but these breakfast "cookies" are great in that you can make a batch, freeze them, and grab-and-go as you need. Plus, they are crowd-pleasers; we have made them for friends and they are always a hit and really work well any time of the day.
Do you work out in the evening after work? One of these would be a great option for mid-afternoon to give you energy for the workout and tide you over until dinner. Likewise, the combo of protein and carbs is ideal for a post-workout recovery snack if you aren't going into a meal within an hour after a workout. And your kids will love them, too! My 4-year-old daughter never misses an opportunity to "help" me when in the kitchen and adores the MunchyMunchy Cookbook for Kids she received for Christmas, which is where we discovered this recipe.
Did you know? Allowing kids to be involved in cooking is a great way to expose them to new foods and may help broaden their palettes. These aren't your typical "cookie", as they have some nutrient-dense staples like oats, flax seeds, walnuts (hello, Omega 3's!), and nut butter. Those hearty ingredients are discreet enough that if you have a picky eater, your kiddo may never suspect their presence. I hope you enjoy and find them to be your "jam" also!
- 1 cup flour
- 2 TBSP flax seeds
- 2 tsp cinnamon
- 1/2 tsp salt
- 2 cups instant oats
- 1/2 cup no sugar added dried cranberries or raisins
- 1 tsp baking powder
- 1 cup chopped walnuts
- 1/2 cup melted butter
- 1/4 cup peanut or other nut butter
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 3 eggs
- Your favorite berry jam
- Preheat oven to 350F degrees.
- In one bowl, mix together the "wet ingredients" until smooth and creamy.
- Stir in 3 eggs, one at a time until smooth.
- In another bowl, combine "dry ingredients".
- Add the "dry" to the "wet" ingredients and mix using a strong spoon.
- Use an ice cream scoop to make 16 large piles of sticky batter on 2 parchment-lined baking sheets.
- Make a small indent on top of each pile and file with 1 tsp of your favorite jam.
- Bake for 15 minutes.
- Let cookies cool for 25 minutes before eating.
Keep a plastic bag full of baked cookies in the freezer for rushed mornings!
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