Friday, July 18, 2014

Camp cooking: Breakfast "cookies" and food prep

Hello Crushers,

Note: Yes, this is Friday, so technically there should be a Faith-filled Friday blog post, but I switched it up and did that yesterday. Here is a recipe instead.

As you know, Steve and I love being outdoors. This includes camping. This means we're taking our 3-month-old daughter camping this weekend. This probably means we're half nuts.

I'm really OK with that.

We're camping with some friends who have 3 girls under the age of 6, so we'll all just be kid wranglers. They've done this tons of times, so if we start letting our novice show, they can help guide us to where we need to go. I'm very thankful that they are also experienced camping cooks and are making tacos for us on Saturday night! WIN!

Since we're dividing up the cooking duties, we have breakfast to make. We're going to do omelets on our little propane stove top. In order to make this as headache free as possible, I chopped up a bunch of veggies ahead of time and put them in little plastic food containers. Although, I've been moving toward more glass containers at home, I'm sticking with plastic for camping because a) it's lighter and b) I don't care as much if I drop or break it.

We are packing eggs, cheese, butter, milk, cooking spray, diced peppers, diced onions, other veggies for snacking, PBJ fixings, and these breakfast "cookies" that I found on the Internet thanks to Pinterest. Unfortunately, the link doesn't go to the same recipe. It goes to some paleo breakfast bars with almond flour, so I have no idea who to attribute this recipe to. Since I didn't follow the recipe exactly anyway, here is my version of breakfast cookies.

Breakfast "cookies"
2-3 Very ripe bananas
1.5 cups oats (I used old fashioned oats)
1 cup unsweetened applesauce
1/2 cup raisins
1/2 tsp-ish cinnamon

Peel and mash the bananas in a bowl. I found it easier to break the banana in pieces first. Stir in the oats, applesauce and cinnamon. Then you can either add the raisins or save them to sprinkle on top. Since I was making these at 10:30 p.m. last night, I ended up baking these in a greased 13 x 9 pan so they're more like bars than cookies. I sprinkled the raisins on top instead of mixing them in because I thought it looked nice.




  1. I love the idea of oatmeal cookies. I've started making baked oatmeal for breakfast (like this one:, since it's just as quick as cereal but more filling and healthier. I'll have to try these cookies next. Do they freeze well?

    1. Yum! Baked oatmeal sounds great! I haven't frozen the cookies yet because we ate them too fast! I'll try it out and let you know.