Last week: insanity at work.
The weekend: glorious recharge, followed by a 9:30pm hockey game on Sunday that left me unable to fall asleep and up several times throughout the night. Equaling, about 4 hours of sleep. Probably less.
Tuesday: Even more INSANITY.
I’m hopeful that tomorrow will be better. I came home to…no one here. It was weird and also kind of amazing. I normally feel a bit of guilt hopping into a workout right after work (not that my kids crave me like they once did *tears*), but today I hopped right in knowing I wanted to get just a light sweat going so that I could unwind and give myself that self-care I was in need of. Mission accomplished.
And also, dinner was a cinch because we decided on must-go leftovers because…they must go. I am leftover’s #1 fan, no doubt about it. But I know not everyone loves leftovers and that, friends, is a total mystery to me. That leftover pizza from Friday night? Totally ate it for breakfast on Saturday. Cold shrimp and cabbage pizza – no lie. Delish.
Another leftover win? Breakfast that you make ahead and make a ton of – for now and for later. These Whole Wheat Apple-Oat Breakfast Cookies are a staple in my life. I found the recipe after seeking out a replica of a bakery cookie my mom used to bring to me back in high school when I’d be working my little part-time job. And because I loved them so much, she would ship them to me in college. That sweet, sweet mama of mine!
These cookies have been made time and time again in my kitchen and the hospital kitchen I used to run. These were an all-time favorite among staff and patients and trust me, there’s a reason why! Who doesn’t want cookies for breakfast?! I adapted the recipe a bit over time to be slightly smaller (because sometimes I want TWO cookies for breakfast!), but the simple ingredients list and subtle sweetness make these worthy of repeat time and time again. Whatcha waiting for?
- 3 cups whole wheat pastry flour or white wheat flour
- 3 cups old fashioned oats
- 1 cup brown sugar
- 1 Tbsp cinnamon
- 1 1/2 tsp salt
- 1 1/2 tsp baking soda
- 2 1/2 cups unsweetened applesauce
- 1/2 cup canola oil
- 3 eggs, lightly beaten
- 3 apples, peeled, cored, and diced
- 1 cup walnuts, roughly chopped
- Preheat oven to 350 degrees F. Line several baking sheets with parchment paper; set aside.
- In a large bowl combine the flour, oats, brown sugar, cinnamon, salt, and baking soda. In a separate large bowl, whisk together the applesauce, oil and eggs.
- Mix wet ingredients into the dry; stir to combine. Fold in the diced apples and walnuts.
- Scoop approximately 1/2 cup of dough onto baking sheets lined with parchment paper. Press dough of each cookie down slightly with palm or fingers to create 4 to 5-inch diameter cookies.
- Bake for 20-25 minutes, or until the tops are firmed. Let set on baking sheet a few minutes and then transfer to a cooling rack.
Recipe slightly adapted from Food.com
Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 223Total Fat: 8.9gCholesterol: 22mgSodium: 228mgCarbohydrates: 32.8gFiber: 4.2gSugar: 12.8gProtein: 4.3g
I love oats – so versatile! Here’s some additional ways to enjoy them!
- Oatmeal-Almond Breakfast Cookies
- Meyer Lemon Blueberry Baked Oatmeal
- No-Bake Peanut Butter Granola Cups
- Chunky Monkey Banana Baked Oatmeal
- No Bake Chocolate Oatmeal Bars
- Blueberry Coconut Baked Oatmeal