This morning I woke up at 5am to get ready for work.
I’d prefer not to consider that kind of unpleasant hour when I’m setting my morning alarm clock. May I remind you it is also late July: 5am in winter is just a bitch. Unfortunately, I don’t think work would understand if I phoned up and said I just don’t believe in 5am’s. Sorry, that hour isn’t on my watch.
Oh, but there is light at the end of the tunnel!
“And on the 7th day God created oatmeal”
Luckily for us, eating oats is like receiving a hug from a bear wearing a woollen jumper: it warms you completely from inside to out.
Oats are so versatile too, so you know what? Make some cookies.
Chocolate Chip and Cranberry Oatmeal Cookies
Makes approx. 14 large cookies
1 cup wholemeal flour (or white)
1 1/2 cups quick oats (or whole, rolled oats)
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1 medium banana, mashed
2 tbsp honey
2 tbsp apple sauce
1 egg, lightly beaten
2 tsp vanilla essence
1/4 cup dark chocolate chips
1/4 cup dried cranberries
Preheat oven to 180°C. In a bowl, add all dry ingredients, stirring with a spoon to combine. Mix in mashed banana, honey, apple sauce, egg and vanilla. If mixture is not a workable consistency, add more flour and oats (if too wet) or honey and applesauce (if too dry); you be the judge.
Using a tablespoon, heap dough into balls and place on a baking paper-lined tray, pressing down to form a circle. My cookies were approximately 1.5cm thick. I made 14 medium cookies, however this batch can make a few more if your cookie size is smaller or flatter. Bake for 15-20 minutes or until cookies are a light golden brown. Remove from oven and leave to cool.
You can substitute the chocolate chips and cranberries for any other nuts or dried fruit.