While nearly everybody in my social circle talks about the snow and cold, I’m in the land down under sweating from the summer heat. I become overly warm when I walk in the blazing sun and carry heavy groceries home from the local supermarket. I also stick to the sheets when I lay down to sleep at night. I sweat when I work on my computer. And always sweat when I cook in a hot kitchen and eat a steaming meal afterwards.
It was time to rethink our meals and meal prep.
Rob and I brainstormed meals we can eat chilled, room-temperature or slightly warmed. We came up with a list of ideas of meals and recipes that we could prepare for lunch and dinner. Sushi, plant-based quiche, legume burgers, sandwiches, pasta salad, rice rolls, a brown rice salad, and others were added to our summer meal list.
Unfortunately, we lacked breakfast meal ideas. We were still overheated when we were eating rye cereal for breakfast because we don’t have access to cheap enough fruit to drink smoothies all the time.
After a while I realized we should make Rob’s Breakfast Biscuits!
I already have a recipe for a breakfast cookie, Breakfast Banana Cakies, but these are different.Breakfast Banana Cakies are fluffy and a yummy cross between cake and cookie. On the other hand, Rob’s Breakfast Biscuits have the consistency similar to a homemade energy bar.
One advantage of these breakfast biscuits over the banana cakies are that they can be easily reheated in the toaster. This keeps us from heating up the kitchen on an already toasty day.
The recipe I have below is a basic recipe that can be altered in many ways. Bananas work exceptionally well for this recipe. They’re easily mashed and provide the ideal amount of moisture to the recipe.
Other fruits similar to bananas (e.g. mangoes) are the easily substituted in this recipe. Other fruits can be used but this may alter the cooking time and/or amount of liquid needed. At the time of writing this, we have tried bananas, mango, apples and nectarines. We even used carrots when we ran out of fresh fruit.
We chose rolled rye for the grain. Rye has more fiber than wheat and isn’t as fine as flour. You could try this recipe with another rolled grain such as oats or barley. Flour would work, too. I haven’t used wholemeal wheat flour yet in this recipe, but if you do I predict that liquid amounts need to be adjusted.
We love cinnamon. I’ve found cinnamon combines with most fruits. I mixed cinnamon with all of the fruits I mentioned above and they all tasted fantastic. You can add other spices to coordinate with what fruit you pick. We sprinkled cinnamon and garam masala into the mango-apple cookies. With the apple we chose cinnamon, cloves and nutmeg. Cinnamon, nutmeg, cloves and ginger were added to the cookies with carrots.
The final item, dates, can be replaced with other dried fruits. I suggest replacing them with another dry, soft fruit similar to dates such as sultanas, raisins or craisins.
When the biscuits are reheated, the chewy fruit becomes gooey, acting similar to a chocolate chip in a freshly baked cookie. Hidden pieces of hard, dry fruit could be dangerous to add as sharp pieces of fruit could cut your mouth if you aren’t careful.
Taking a few hours out of your week to prepare Rob’s Breakfast Biscuits. You can bake half a batch to serve one person for a single meal or 5 batches to feed your family for the entire week! You can alter the ingredients to fit whatever you have at your disposal. Try Rob’s Breakfast Biscuits and you’ll never need to buy Poptarts or Toaster Strudels again.
Vegan and free of added salt, sugar, oil, soy, nuts and seeds. Gluten free option with rolled oats.
Reasons to love this recipe: quick breakfast option, 4 ingredients, easily reheated, prepared in advance
Serves 2, makes 8 biscuits
2 medium bananas
2 cups rolled rye, blended into a coarse flour
1/2 tsp cinnamon
8 dry dates, finely chopped
- Preheat oven to 180° C (350° F).
- Mix all ingredients together until the mixture is homogenous.
- With your hands, shape the dough into eight round disks that are between 1/4 and 1/2 inch thick (6-13 mm).
- Bake for 20-25 minutes.
- Enjoy fresh or chill for later.
Tip: To easily warm the biscuits at a later time (from room-temperature, refrigerated or frozen), toast them on a medium setting for a few minutes.