We’ve been periodically sharing family recipes from home bakers on the blog. This delightful cookie comes from Joy Zbinden and is her grandma’s recipe; her dad was partial to them being made with raisins. We hope you enjoy them just as much as we did. We all know that family recipes are the best, because they have that additional unspoken ingredient: love.
It’s August here in Georgia and for my kids that means back to school. That also means early mornings of making breakfast and packing lunches. I’m always looking for quick and easy meals not only for them but for myself as well. I also love make ahead dishes that are just as good on day five as they were the day I made them. This is one of those recipes. I also love it because it allows for each person in your home to add their favorite toppings so that you never have to hear, “but I don’t like that!”. Cause who really wants to start the morning hearing those words? This recipe is also a great way to start your morning with whole grains, fiber and even a good source of protein. I actually used a nutrition app to plug in these ingredients and will share those nutrition facts at the bottom of the recipe.
School starts back here tomorrow, and breakfast truly becomes the most important meal of the day to me. Mostly because my daughter views eating during social situations as an inconvenience and will come home starving because “we made up a new game and my super powers were needed.” In her mind, lunchtime is definitely not for eating, but for saving make-believe worlds or having a monkey bar competition. So I try to fuel up my super hero with something nutritious and filling before her school day starts. I am a big fan of oatmeal for this reason, but she is a fickle friend of hot cereals. Enter a new twist: forgo stovetop cooking and unappetizing-looking bowls of mush your kids cry bitter tears into and mix your whole grains with a couple tasty ingredients to pop in the oven for an updated and kid approved version of oatmeal.