Welcome back! Thanks for bearing with me through this awkward beginner food blogger stage (because you’re totally here for me and not the cookies that are waiting at the end of this post, right? Don’t answer that…). Anyways, while I’ve got you here, let’s chat a minute.
Nowadays, it seems like healthy eating has taken on a whole new (and more complicated) meaning. I’m not sure if this is a reflection of increased media/marketing efforts or an increased interest in healthy eating (or a combination of the two), but either either way it has led to a whole lot of confusion – and frustration – among consumers.
We’ve all been there. You’re scrolling through Pinterest and suddenly a drool-worthy picture catches your eye. You eagerly click over to the recipe, only to find that it consists of 15+ ingredients (10 of which require a dictionary). And the next thing you know, you’re at the checkout line of some high-end specialty grocer trading the cashier your savings in exchange for an ounce of moon dust and a teaspoon of ashwagandha (yeah, I’m looking at you, and your breakfast smoothie, GP).
Okay, okay, that might be a bit of an extreme example, but I think you get the point. When I see recipes that call for high-end/trendy ingredients that are not commonly available in stores, I always cringe a little inside. I mean, sure there may be some truth behind the exaggerated health benefits of some these foods, but does that mean that you have to eat them in order to be “healthy”? Absolutely not. But with such a constant overwhelming influx of “superfoods” spamming the internet and media lately, it’s no wonder that eating healthy has gotten a bad rap as being too difficult and/or expensive.
So today we’re going back to basics. Back to the good ol’ days when recipes called for less than 5 ingredients. Back to when meals could could be made in under a half hour. Back to when dishes were done by hand instead of by a machine… Wait, what? Sorry, got a little carried away there.
Bottom line: Let’s make
America cooking grea t simple again.
Because as much as I love experimenting with new ingredients, sometimes a girl just needs a simple recipe that that calls for foods that are already in her cupboard, ya know? Like these cookies for instance…
These little guys could not be easier to make. Plus, they’re loaded with whole grains, fruit, healthy fats, and no added sugar. Which means eating
one five and calling it breakfast is totally acceptable, right?
- 1 Medium (overly ripe) Banana
- 1/2 cup Rolled Oats
- 1/3 cup Oat Flour (store-bought or ground from rolled oats)*
- 2 Tbsp Natural Peanut Butter**
- 2 Tbsp Dark Chocolate Chips***
- Crushed Peanuts, for topping (optional)
- Mix all ingredients together in a large bowl until well combined.
- Scoop rounded tablespoons onto a baking sheet lined with parchment paper and flatten slightly using the back of a spoon.
- Sprinkle cookies with crushed peanuts if using.
- Bake at 350 F for 8-10 minutes until cookies have set. Makes about 9 cookies.
- Remove from oven and transfer to wire rack to cool. Leftovers can be kept in a covered container for 3-4 days.
- * If making oat flour from rolled oats, be sure to measure the 1/3 cup the oats have been ground. Could also substitute white whole wheat flour, although texture/taste may vary slightly.
- ** We're talking the "drippy" kind with a layer of oil on the top (make sure to stir well before using). The only ingredients should be peanuts (salt is fine, too).
- *** To make vegan, sub cacao nibs for the chocolate chips.