I’ve always admired the 5 AM-ers. You know who I’m talking about. Those people that get up early just to read the paper, do some morning meditation, or go for a run. If you are one of those people, I applaud you.
Recipe slightly adapted from Eating for Evolution
Makes 6 to 8 cookies
Preparation time: 5 minutes
Cook time: 10 to 12 minutes
1 1/2 cups water
1/2 cup gluten-free steel-cut oats
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1 tsp stevia (if you don’t like stevia, substitute 1/3 cup of agave or maple syrup)
1/4 cup ground flax seeds
1/2 cup unsweetened coconut flakes
3/4 cup almond meal
1/2 cup quinoa flakes
1 1/2 cup crispy rice cereal
1/2 cup nuts or seeds (I used walnuts and pecans)
1/4 cup gogi berries (or another dried fruit of your choice)
1/4 cup dried apricot, chopped (or another dried fruit of your choice)
1/4 cup raisins
Heat water, oats, salt, vanilla, spices and stevia in a small skillet. Bring to a simmer, stirring every few minutes until nice and thick. Turn off heat and stir in ground flax. It will get really thick as the flax mixes into the oats. Mix the remaining ingredients together in a medium mixing bowl, and then add the oats mixture. Stir until well-mixed. Once it has cooled a bit, use your hands to form into cookies. If you desire more sweetness, add some extra agave or maple syrup. Garnish with a few coconut flakes on top.
You can eat them right away or let sit for a bit to let some of the flavors meld. They will keep in the fridge for up to 5 days.