I’m not a natural breakfast eater. I think it’s because I’m not a morning person, and I’d rather sleep an extra 15 minutes than spend that time eating. So in order for me to actually eat breakfast, my breakfast food has to 1. Be made in advance; and 2. Be tasty enough that it’s worth making time for. I’m happy to say these healthy (vegan and refined sugar-free!) and versatile (fill them with whatever you like!) oatmeal chocolate chip cookie cups tick both those requirements. Before I get to the recipe, though, some life updates!
In case you missed my Insta-announcement, I’m having a baby!!! I’m officially going to be a mama next February, and I’m pretty darn excited. I’m not someone who always knew they wanted to raise kids. I’ve been back and forth and on the fence, and at times I’ve really felt content with a husband and super cool cat. But now that my little one is on the way, having a kiddo feels like it’s absolutely the right choice and four months into my pregnancy, I can’t imagine not doing this right now!
When I found out I was pregnant, I naively thought, “This is great! Ponny and I will have one last summer, just the two of us, before we’re parents.” I imagined happy hours, impromptu trips to the coast and lots of hiking. About five minutes after having that thought, morning sickness hit and is just letting up now. I thought morning sickness was a trivial pregnancy rite of passage that wouldn’t interfere much with daily life and I think that’s because of its cutesy name. After nearly four months of mostly round the clock “morning” sickness all I can say is this: it really needs to be called what it is. All. Day. Nausea. And vomiting! It kept me from leaving the house, from socializing, from eating, let alone blogging about yummy summer foods. That’s why it’s been so quiet here this summer.
But I’m starting to feel a little more like my old self again, and I think it’s time to dust off the blog. Now that I can eat more than saltines, my biggest priority is eating lots of filling, nutrient packed foods, but without compromising on flavor. If the healthy food I’m eating also tastes good, the chances of me breaking down and eating a tub of ice cream are lower, know what I mean?
So in the coming months, expect some tasty, healthy(ish) recipes along with some make-ahead meals. I’ll want to have some of those under my belt in preparation for baby’s arrival! I have some mama- and baby-friendly DIYs I hope to get to soon, too.
Now back to these cookie cups: they’re chewy, slightly sweet, the perfect base for some tart yogurt and surprisingly healthy. I made them without butter, eggs or refined sugar so they happen to be vegan, too. They’re naturally sweetened with fruit and maple syrup, and the added bits of chocolate and chopped dates in the batter make them make them a little dessert-esque, but still totally wholesome.
Scooping a spoonful of yogurt and some fresh fruit into these tasty little cups takes seconds, and if I can do it first thing in the morning, anyone can! If you want to eat them empty, or filled with ice cream, or anything else, there’s nothing wrong with that either. Enjoy!
- 1 3/4 cups old fashioned oats
- 1 cup flour
- 1 tsp baking soda
- generous pinch of salt
- Flax egg (mis 1 Tbsp flax meal and 3 Tbsp water; allow to rest a few minutes)
- 1/3 cup maple syrup or honey
- 1 banana, mashed
- 1/4 cup apple sauce
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 3/4 - 1 cup chocolate chunks
- 6 Medjool dates, pitted and chopped
- Preheat oven to 350º F.
- Whisk the dry ingredients in a medium bowl. Combine the wet ingredients in a large bowl. Stir the dry ingredients into the wet a little at a time until well mixed. Carefully fold in the chocolate and dates.
- Scoop two heaping Tbsp of batter into each well of a well-greased muffin tin. Using your fingers, press the batter into a cup shape.
- Bake 12-14 minutes. Let stand five minutes then turn onto a cooling rack. Serve with yogurt and fresh fruit.