I have an unfortunate relationship with mornings. Maybe you can identify. This contentious situation is exacerbated by the springtime change--moving forward through time is something I like to do intentionally second-by-second, not an hour at once all willy-nilly. Can we all just agree to pick a time and stick with it?!?!?. This year’s “spring for- ward” was totally intensified by the fact that I was impacted by jetlag after my return from the east coast. The result--a super grumpy Kelli over-indulging in coffee and self-pity. Needless to say, I struggle with breakfast. While I do enjoy breakfast foods, I am more likely to prepare them at, say 2:00 on a Saturday afternoon. I am frequently left scrambling for something to satiate my growling belly at the same time that I feel foggy and ill-equipped to prepare myself anything super involved.
Enter the breakfast cookie.
When I discovered a recipe for this tasty treat it appealed to me for a couple of different reasons: 1. Who doesn’t like cookies? 2. Here was something that I could make early, have on hand, and eat whenever the “empties” struck (full disclosure, I am eating one right now). This recipe was created by Michelle Palazzo, a talented pastry chef working at a Frenchette Bistro and Bakery in New York City. At the bistro, they form the dough into a large dense cookie--however, the version that I am sharing with you today has been adapted to bake in a pan and cut into bars. This recipe produces a lightly sweet, chewy treat that is both delicious and filling--perfect for a grumpy, sleepy gal to break her fast.
Every time I think about breakfast, I hear my parents’ voices saying, “Breakfast is the most important meal of the day.” Thanks to this handy recipe, that adage doesn’t make me feel guilty anymore. I can set myself up for success in the form of individually wrapped breakfast bars stashed in my refrigerator drawers.
The other thing that I really like about this recipe is that it is super flexible. You can add in whatever “extras” you want to make it a perfect fit for your tastes. Any dried fruit, nuts, seeds, and supplements can be added into the mix. So, if you don’t like dried cherries or coconut, feel free to substitute different ingredients. I added cocoa nibs and pecans to mine and I’m not sorry.
**Incidentally, did you know that the phrase “Breakfast is the most important meal of the day” was a marketing ploy originated by John Harvey Kellogg to sell his cereal?
Breakfast Bars with Oats and Coconut Recipe from Michelle Palazzo, adapted by Melissa Clark Yield: 12 bars
INGREDIENTS:
• ¾ c smooth almond butter (or other nut butter), room temperature
• ½ c granulated sugar
• ⅓ c brown sugar (light or dark)
• 3 T unsalted butter, room temperature
• 1 large egg, beaten, at room temperature
• 1 egg white, room temperature
• ½ t salt
• 2 t vanilla extract
• 1 ⅔ c old fashioned oats
• ¾ t baking soda
• ½ c coconut flakes (or shredded, or grated)
• ⅓ c dried cherries (or other dried fruit, cut into chunks if need be)
• 3 T poppy seeds
• 2 T shelled sunflower seeds
• 1 ½ T flax seeds
• 1 ½ T sesame seeds
DIRECTIONS:
1. In a mixer (or with a handheld mixer) cream together almond butter, granulated and brown sugars, and butter on medium until light and fluffy. Add egg, egg white, salt, and vanilla and mix until well incorporated. Scrape down sides and bottom of the bowl periodically.
2. Mix together oats and baking soda then add into almond butter mixture. With the mixer on low speed, stir in coconut, dried fruit, nuts and seeds until thoroughly mixed. Cover with plastic wrap and refrigerate dough for 6 hours to allow the oats to hydrate.
3. Heat oven to 350 degrees. Lightly grease a 9” metal pan, line with parchment, and grease the parchment.
4. Scrape dough into the prepared pan and press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm (25-30 minutes)
5. Allow to cool completely. Use a butter knife or small spatula to release the “cake,” place on a cutting board and cut into 12 bars.
6. To make into cookies rather than bars, drop ¼ cup measures of the dough onto a parchment-lined cookie sheet and bake until golden at the edges (10-15 minutes)
Kelli Kelly - Slinger of Produce. Slurper of Dumplings. Person of the Bean.
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