I love routines, and the morning routine that I’ve established in the past year has to be one of my all-time favorites. Five days a week, I wake up no later than 6:30 AM (can’t help it if the inner alarm clock wants me up at 5:45/6- just have to roll with it!) and get to the gym by 7:00. I’m home by 8:30 and showered and ready by 8:45/9 for my day. Then, I give myself until 9:30 every morning to enjoy my breakfast and either plan out my day, read up on some newsletters (SELF, Buzzfeed, and the Skim are some of my faves, just to name a few!), or watch a quick TV show. My mornings are all about me, which makes all the difference when the rest of my day is devoted to studying, classes, website prepping, and searching for jobs.
But, unfortunately, sometimes I don’t have the time to sit down and enjoy this time. Whether I have an early meeting scheduled, am leaving for a trip, or have absolutely way too much to get done, 30-45 minutes is way more than I can spend on breakfast. Often when this happens I will quickly throw together a bowl of oatmeal in my thermos or make an almond butter sandwich to take with me, but even these can feel like they take forever to prep when my day feels like its go-go-go.
So what do I eat on these days? Well, power bars aren’t satisfying enough in my mind for a complete breakfast, plus I love oatmeal and I can’t imagine not having it for breakfast (lol, yes, I’m that obsessed). But a bowl of oatmeal in the form of a cookie? Now that is something I can get behind.
I’m calling these babies Breakfast Clouds because they aren’t quite cookie, but definitely aren’t a bowl of oatmeal, even though they are made with rolled oats, banana, and almond butter, aka three of my key ingredients for my favorite oatmeal bowl. They are perfect for on-the-go mornings (or even as afternoon snacks!), because they can be held in one hand, are filled with fiber and protein, and have chocolate in them.
They also can be made GF and DF super easily, and my guess is they could also be made with a flax egg to make them vegan as well! If you try them with a flax egg, let me know how they turn out in the comments below.
Makes 12 clouds
- 1 ripe banana, mashed
- 2 eggs
- 1 tsp vanilla
- ½ tsp baking soda
- ½ cup almond butter (the runnier & creamier the better!)
- 1 cup rolled oats (GF if necessary)
- ¼ cup dark chocolate
- 2 tbs unsweetened, shredded coconut
Preheat your oven to 350 degrees, and line a baking sheet with parchment paper or coconut oil. Mix the banana, eggs, vanilla, baking soda, and almond butter in a medium sized mixing bowl. If your nut butter isn’t super runny or creamy, you may need to use an electric mixer. Once mixed, stir in the rolled oats (but not with the electric mixer). Scoop the batter onto the baking sheet, and once the oven is hot, place inside for 18-20 minutes. They should be able to come up clean and feel pretty spongey when you touch them.
As the cookies cool, place the dark chocolate chips into a microwave safe bowl and place it in the microwave for one minute. Take out the chips and stir them well. If they still aren’t fully melted, place them back in the microwave for 15 seconds, repeating until melted. Take a fork and dip it into the chocolate, then drizzling it over the cookies. Finally, sprinkle them with the shredded coconut.
Head out the door and enjoy!