Healthy food options for travel | Breakfast Bombs

More healthy food options

Last week we chatted about finding healthy food choices in the midst of traveling, think spring break and those do-you-think-they’ll-ever-get-here summer vacations. We reflected a bit on those lofty New Year’s Resolutions and the upcoming shorts and tank top weather. For more than a handful of us, it seems all we have to do is glance at some tasty morsel and we gain 3 pounds. Usually in our thighs or midsection, and then it seems a mere 10 minutes later our clothes are too tight and we’re uncomfortable, and a tad grumpy about it all too. Hence the need for nutritional choices that don’t require weeks of hard work to undo. So today I have another option for you in our series Healthy Food Options for Travel | Breakfast Bombs.

This is another one of those general ideas “recipes” with room for lots of substitutions. It’s actually best with a little experimenting on your part to find your favorite combination of ingredients. The whole “winging it” approach to cooking may be outside of your comfort zone, but you just might find that you’re way better at it than you had ever imagined.

These actually started as a “breakfast cookie” that the little guy I nanny enjoys on a regular basis because his Mama loves him and feeds him well. I think the original recipe called for bananas and oatmeal and maybe one other ingredient. He really enjoys them and it sounded like something I wanted to try but bananas are on my migraine trigger list and too much oatmeal, even the gluten-free variety, is not a good option either.

Here are the basic measurements you’ll need for each type of ingredient. These are not hard and fast quantities as you might prefer your bombs to be more chewy or smaller or robust or other changes that would necessitate slightly higher or lower cooking times and/or temperatures. Think of it more like a sketch on a napkin after dinner, one that you can add to or take away from as you see fit.  It’s a solid foundation from which to start.

Breakfast Bombs

Wet Ingredients

2 cups of moist fruits or veggies – applesauce, avocado, bananas, cooked and mashed pumpkin or sweet potatoes

1 egg – for those allergic to eggs you can substitute 1 Tbsp chia seeds mixed with 3 Tbsp water and allowed to sit and gel for 5-10 minutes

1 tsp vanilla

Dry Ingredients

1/2 cup combination of the following – gluten-free quick cooking oats, coconut flour, almond flour

1/2 cup chopped nuts of your choice – almonds, hazelnuts, pecans, pistachios, walnuts

1/2 – 1 cup add-ins of your choice – carob chips, dark chocolate chips, craisins

1 Tbsp chia seeds

1/2 tsp spices of your choice – cinnamon, pumpkin pie spice or other “sweet” spice of your choice

Optional Topping

2 Tbsp raw sugar

1/2 tsp cinnamon or nutmeg

Assembly Instructions

Prep the chia seeds with water if you are using them in place of the egg. Mix wet ingredients, mashing fruit as needed. Add in the dry ingredients and mix well

Mix wet ingredients, mashing fruit as needed. Add in the dry ingredients and mix well.

Using a level scoop, drop the cookies about 2 inches apart onto a parchment lined cookie sheet. I prefer the small sized scoop because the dough is rather moist and, like most gluten-free cookies, they tend to fall apart if they’re too big, or if you look at them slightly funny. Parchment paper also seems to be a necessity with most gluten-free baking, and it makes the pan easier to clean, which is always a bonus!

Bake for 20 to 25 minutes at 400º

Some final thoughts

My favorite version right now includes some craisins and dark chocolate chips, preferably the mini ones. Those pretty much negate the paleo quality if that’s what you’re going for, but I’ve also used them as a treat when others are having dessert and my mind struggles with feeling deprived. Yes, I still have a way to go on that one.

They’re a little different than what you may be accustomed to, but I enjoyed them the first time I made them. And after tweaking them a bit every time, each batch tastes a little better than the last, most of the time that is.

So, I’m curious, have you made anything similar to these Breakfast Bombs? If so, what are your favorite add-ins? Please say chocolate so we can be friends forever. Wink.wink.

Here’s an image to pin for when you want a tasty little treat that actually healthy too!

 

About Beth Moore

A Christ-follower, wife, mom to 4, lifestyle blogger, seamstress and seeker of daily glimpses of God's grace and redemption.

2 thoughts on “Healthy food options for travel | Breakfast Bombs

  1. I am making protein “doughnuts” which I just tell my kids that so they will eat them. Peanut butter, honey, and oats with a few chocolate chips and vanilla. They love it and I do too!

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