School days, school days, old and golden rule days, reading and writing and ‘rithmetic, taught to the tune of a hic’ry stick… My dad used to sing that old tune to me when he would drive me to elementary school as I tried to count how many school buses as I would see on our drive. Although I don’t remember what I had for breakfasts when I was that age (although my mother probably does), I do remember getting excited over the appearance of a capri-sun or a fruit-by-the-foot in my lunch box.
Actually, I think I might have been jealous of all the kids whose moms worked, ‘cus they got chef boyardee and lunchables, whereas my lunch was always lovingly prepared by my momma’s own two hands. Nowadays, I’m so glad my mom was able to pack my lunch. I wish I had been more thankful when I was younger.
My mom still tells the story of the time I came home crying because the kids at school had said my cookie was “ugly.” What those kids really meant was that my cookie was not a perfect circle because it was homemade, and those kids had never seen anything but store-bought. I understand that working moms do not have the same time to devote to homemade cookies as moms who stay home, but I am certainly proud that I was able to enjoy baking my ugly cookies with my momma.
As a quick breakfast for those of you who are on-the-go, I’m posting these breakfast bites. Half granola bar, half cookie, they are perfect for rushed mornings when everyone is trying to get back into the groove as school begins again.
Breakfast Granola Bites
From Blueberry Girl
1 1/2 cups regular rolled oats (gluten free, if needed)
1 cup unsweetened, shredded coconut
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal
1/2 cup almonds, slivered or chopped (or any other nut)
1 cup raisins (or any other dried fruit)
1/2 teaspoon ground vanilla bean (or 1 teaspoon vanilla extract added with wet ingredients)
3 ripe bananas, mashed
1/4 cup canola oil
Preheat oven to 350F. Line baking sheet with parchment paper.
In a large bowl, combine rolled oats, almond meal, nuts and coconut flakes. Stir in allspice and cinnamon and vanilla (if using ground vanilla). Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
In another bowl, combine canola oil and mashed banana (and vanilla extract, if using extract). Pour wet ingredients over dry ingredients and stir until well combined.
Roll into 24 balls, about 1-2 tablespoons each, and place on prepared baking sheet. Bake for about 20 minutes or until edges are golden brown.