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I came up with this recipe while laying in bed this morning trying to think of something special to make for breakfast.  I can say that eating good food is the key to my weight loss.  For me to be satisfied by my meal, food has to look pretty on the plate, taste good, and be whatever I’m craving at the time.  If these basic eating principles are not met, I’m destined to be back in the kitchen overeating. This particular morning we didn’t have a lot of breakfast options in the kitchen since I didn’t do my usual weekend grocery shop.  I wanted eggs, but without toast and juice to round out the meal I had to keep thinking through ideas.  My thoughts started swirling around the large canister of oatmeal I had in the pantry as well as the plethora of frozen bananas I had in the freezer (is it just me or do organic bananas ripen so much faster than conventional??) While a bowl of oatmeal sounded bland, an oatmeal cookie sounded fantastic.  But I wanted a healthy cookie that would keep me full for the morning, but also be a treat to eat.  And my idea for a Hot Apple Breakfast Cookie was born.

Baked Apple Breakfast Cookie

(makes one cookie for one lucky person)

  • 1/4 c. old-fashioned oats
  • 2 T. whole wheat flour
  • 1/8 t. of baking powder
  • 1/2 t. vanilla
  • pinch sea salt
  • 1/2 mashed banana (the riper the better)
  • 1/4 large apple – finely chopped
  • 1/2 T. packed brown sugar
  • 5 shakes of cinnamon

Mix all the above ingredients in a small mixing bowl.  Spoon onto sprayed baking sheet forming one large cookie.  Bake at 350 degrees for 12 minutes. Remove from oven and let the cookie rest on the pan for one additional minute.


I added a tablespoon of Justin’s Maple Almond Butter to the top of my cookie.  The almond butter melted onto my cookie, making an excellent topping.  I also knew that the addition of the almond butter (healthy protein and fat) would keep me full for a longer period of time.


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If you are looking for a very easy recipe that will result in twelve awesome reasons to get out of bed in the morning then these are for you.

Pumpkin All Bran Muffins


  • 2 cups All Bran Original Cereal
  • 1 cup milk
  • 3/4 cup pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1 1/4 cups whole wheat flour
  • 1 egg
  • 1 tablespoon baking powder
  • 1/2 cup packed brown sugar
  • 2 tablespoons honey

Stir together your cereal and milk.  Let rest for 5 minutes.  Stir in the rest of your ingredients.  The batter will be very thick.  Spoon into sprayed or lined muffin tins and bake for 17 minutes at 350. Makes 12 muffins.

See? I told you this would be a simple recipe. And you don’t have to get out the mixer.  These muffins pack quite a bit of punch with the healthy ingredients. My favorite way to eat these are heated in the microwave for about 30 seconds topped with a dollop of almond butter and jam (this morning I used apple butter).

I hope you enjoy the recipe, and let me know how they turn out!

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