Oatmeal is a dietary essential for Adventists, as both a breakfast meal and a popular ingredient in many other recipes. It provides fiber, healthy protein, complex carbohydrates, and good doses of iron and
B vitamins. Because it holds up well to frying and baking, it forms the basis of many vegetarian main dishes like veggie burgers, nut loaves, and smoothies.
These quick-and-filling breakfast cookies are easy to make in advance and take on the road; they’re also the perfect healthy snack or dessert. Before baking, you can flatten them into the traditional cookie shape or keep them rolled into cookie balls.
3 large ripe bananas
1 3⁄4 cups quick oats
1⁄4 cup chocolate chips
1⁄4 cup applesauce
Honey (optional)
Crushed nuts (optional)
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or grease with cooking spray.
Mash bananas in a bowl; add oats and mix well to combine.
Fold in chocolate chips and applesauce.
Use a tablespoon to measure out portions of the dough, dropping onto the baking sheet.
You can shape these into balls or press and flatten each cookie with a spoon. (It will not spread out much during baking.)
Bake for about 15 minutes or until cookies are lightly browned on top.
Remove and let cool on a rack.
Roll in honey and then crushed nuts, if using, when cool enough to handle.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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