Hello lovelies!
I am beyond excited to be a part of the Wanderlust and Lipstick community. In the future, you can expect advice about how to travel the world vegetarian-style! When I began my meatless journey, I struggled with finding a balance between making easy, healthy meals and just eating junk (especially when traveling!). A lot of times I would get lazy and lack creativity with my meals. When I was in Australia, there was a point where I had a cucumber sandwich for lunch for about two weeks…I wish I were kidding. I’ve come a long way since then and I want to share what I’ve learned so far with you!
Let’s start with a tasty breakfast option. Bonus…they’re two ingredients and vegan! Not only are these breakfast cookies easy, I know I can whip them up the night before and they’ll keep me full and energized for busy mornings. Enjoy!
Ingredients
Ingredients:
1.5 c. rolled oats
3 VERY ripe bananas
1 tsp cinnamon (optional)
1 tsp vanilla (optional)
*You can add in different combinations to make a unique flavor. Try the suggested pairings below:
- Sunflower seeds and almond butter
- Raw cacao nibs (or chocolate chips) and coconut
- Unsweetened cocoa powder and vanilla
Pre-heat the oven to 350⁰. Mash the oats and bananas together with a fork. It should be a dough-like consistency. If it’s too wet, add more oats; if it’s too dry, add more bananas. Add in the cinnamon and vanilla. Here’s the fun part…you can leave it as is or add in whatever combinations you like. Line a cookie sheet with parchment paper and roll the dough into 1-inch size balls. Bake for 15-20 minutes. That’s it! Super quick and perfect for breakfast or for snacking on throughout the day.
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Comment below to introduce yourself and say hi! I can’t wait to meet everyone!
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