Almost every outdoor sport has their own food culture. Climbers, for example, rip an avocado open with–you guessed it–a rock and squeeze the green spread onto a slice of bread. Then, they often add the contents of a tuna can, pull a pepper or paprika shaker from a rope bag, and sprinkle some on before folding it in half and eating it like some strange but satisfying taco. There’s maybe a bag of roasted peas or edamame, squished almond-butter-and-honey sandwiches, or a tupperware of watermelon passed around the crag, from one chalked hand to the next.
I love all the foods, but the river rats bring outdoor cooking to another level. River rafters eat like kings. If you’re lucky enough to be a part of 30-person permit group, congratulations. You’re the lucky participant in an incredible cook-off, where each rafter tries to out-do the other with his or her assigned meal.
This past weekend, Mike and I went on our first river-rafting trip of the season with his parents, who didn’t hold back any of their fantastic foodie maneuvers. We had more breakfast choices than breakfasts to eat. One of my favorites were these protein packed Everything Breakfast Cookies.
I call them the “everything” cookies because you could not possibly pack anything else into them! I love these breakfast cookies for three reasons:
- Customizable. So you can substitute, take out, or add any of the ingredients to make them slightly less “everything.”
- Packable. Toss them in your Pelican case or pack for river breakfast, but don’t deny their fuel power on the trail or at the crag, on a bike ride, or after yoga, any time of day.
- Protein. Little sugar. Fills you up without the full-meal bloat right before you strap on a harness or power through some rapids.
In the rafting spirit, this recipe makes 80 breakfast cookies, so share with your buds! Or, if you want to eat one a day for six weeks–no joke–freeze a dozen in gallon-size ziplock bags and eat as needed. Make sure you open the ziplock bag though as you thaw, otherwise the moisture will gather inside and turn the cookies to mush.
Of course, you can always cut this recipe down to a third for a normal serving size–but who wants twelve cookies when you could have eighty?
Everything Breakfast Cookies Recipe
Heat oven to 390 degrees.
If you think this Cranberry Butternut Squash Bread looks like something you want to try, here’s the recipe.
Where will you take your Everything Breakfast Cookies? If you make these and change them up, I’d love to hear how you made them your own. Of course, be sure to tell us which adventure they fueled you for!
Hope you guys like eating cookies for breakfast–I will be for a while.