Oatmeal-Banana Trail Cookies
After random snow storms throughout March into April, spring is finally here. The snow is gone (!), the ground is thawing and the daffodils are starting to poke their heads out. We've also had some gorgeous, sunny days where the temperatures soar into the upper 50s/lower 60s, which means that everyone is starting to come out of hibernation and get active.
Hiking is a very beloved activity up here as we're surrounded by trails for every skill level with beautiful views of the bay, the ocean and the islands. For me, it's also been a great way to vary my activity between Cross Fit and yoga... but man, my legs were shot at the end of last week! In a good way, of course ;)
These cookies were inspired by Laura Wright's Breakfast Cookies in her new book. I have yet to get my hands on a copy of the book, but I've been following her blog for years and can only imagine the deliciousness inside. Full of oats, peanut butter and banana, they give you quick energy and protein to sustain you as a quick snack before a hike or as a snack throughout. (We did a day trip to Blue Hill yesterday and these were fabulous to have packed for the day.) While they're sometimes shamed due to their carb and sugar content, they're easy to digest and soothing to your stomach. High in potassium, vitamin C and tryptophan, an amino acid that helps the body convert into serotonin, they will relax and feed your muscles no matter how hard your hike is. Plus the oats, peanut butter and other protein sources will help balance the complex sugar intake.
Peanut butter is one of the nut butters I can personally have on a regular basis without side effects. I can not eat almonds all the time, but these can be made with whatever nut and seed meal and butter you have. Sunflower seed or pumpkin seed (my favorite!) would be great to make these nut free too. Change it up and have fun to make these fit to your tastes and needs.
...and happy hiking!
makes 18 cookies
1 1/4 cups rolled oats
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 cup nut or seed meal (almond, cashew, hazelnut, pumpkin seed...)
1/2 cup brown rice protein
3/4 cup mashed banana (about 2 medium bananas)
1/2 chunky peanut butter (almond would work well too!)
3 tablespoon coconut oil, melted
2 tablespoons maple syrup (optional)
1 teaspoon vanilla extract
1/2 cup shredded or flaked coconut
1/4 cup hemp seeds
1/4 cup cacao nibs or chocolate chips
Heat your oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, stir the oats, cinnamon, baking soda, nut meal and protein powder together. In another bowl, whisk the banana, peanut butter, coconut oil, maple syrup and vanilla together until smooth. Pour the wet ingredients into the dry. Stir until the batter comes together.
Using about a 2 tablespoon measure, drop cookies onto your lined baking sheet, at least an inch apart. They will spread a little.
Bake for 13-15 minutes or until the edges are golden brown. Cool completely before storing in an airtight container for up to a week.
Because of the banana, these will moisten as they're stored. Leave as it, crumble onto yogurt, or toast them lightly in an oven to get a crispier texture.