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Breakfast of Champions

No one would accuse me of being a morning person.  I was lucky to be the first born of a stay-at-home mother.  As a baby, I would stay up until midnight and sleep all morning.  I haven’t quite been able to shake this behavior pattern as an adult.  I typed the first draft of this blog from a hotel bed. I should have been getting rest for the upcoming third day of a long trade show, but my brain started spitting out ideas and I knew I wouldn’t have the same voice come sunrise.

If breakfast isn’t planned in advance, I just don’t get around to eating.  For years I ate mushy oatmeal and loved it. On Sunday nights I would pre-mix travel coffee mugs filled with the grain and as many superfoods as I could pack into the cup. Come morning, I’d simply pour boiling water over the mixture, cover and hit the road.  The thing is, oatmeal doesn’t leave the nicest mouth feel and I talk to people for a living. I didn’t feel on my a-game so an improvement was needed.

Enter the breakfast balls.  I’ve come across various versions.  Living Harvest made a version with their hemp protein powder at a retail broker meeting.  Famous herbalist Rosemary Gladstar has a recipe in her book “Herbal Recipes for Vibrant Health”.  I decided to create my own adaptation as I needed something that could not only be made ahead of time and was portable, but also suits my nutritional needs and desires.

You can get as unique as you’d like.  I’ve never made the same batch twice.  In fact, I’ve never used measurements until formulating this recipe.  The basic ingredients are nut butter and cooked steel cut oats.   I often change-up which nut butter I use, but peanut butter is the old stand by and certainly less expensive than organic almond butter.  I use steel cut oats because they have a low glycemic index rate and the texture holds up better in the finished product.

Now for the creative part.  Enhance with whatever you like: nuts, seeds, powdered herbs, spices, sweeteners, dried fruit, etc.  For this recipe, I used elderberry syrup and astragalus root powder as they are great in building immunity during the winter months.  I happened to have pistachios on hand and think they pair well with cardamom and ginger.

The protein balls aren’t the most visually appealing, but with a quick roll in shredded coconut, you instantly have a less sticky and more appetizing bite.

I eat four to five each morning.  It can be combined with fruit, yogurt, etc.

Pyramind

Breakfast of Champions
Breakfast of Champions
Print Recipe
Breakfast of Champions
Breakfast of Champions
Print Recipe
Ingredients
Wet Ingredients
Dry Ingredients
Topping
Servings:
Instructions
  1. Mix wet ingredients in one bowl.
  2. Mix dry ingredients in another bowl.
  3. Combine wet and dry ingredients, adjusting quantities to reach desired consistency.
  4. Roll appx 1 tbsp of mixture into balls.
  5. Spread coconut on a plate and roll balls until coated.
  6. Makes appx 40 balls.
  7. Store in refrigerator.
  8. Use within one week or freeze.
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No one would accuse me of being a morning person.  I was lucky to be the first born of a stay-at-home mother.  As a baby, I would stay up until midnight and sleep all morning.  I haven’t quite been able to shake this behavior pattern as an adult.  I typed the first draft of this blog from a hotel bed. I should have been getting rest for the upcoming third day of a long trade show, but my brain started spitting out ideas and I knew I wouldn’t have the same voice come sunrise.

If breakfast isn’t planned in advance, I just don’t get around to eating.  For years I ate mushy oatmeal and loved it. On Sunday nights I would pre-mix travel coffee mugs filled with the grain and as many superfoods as I could pack into the cup. Come morning, I’d simply pour boiling water over the mixture, cover and hit the road.  The thing is, oatmeal doesn’t leave the nicest mouth feel and I talk to people for a living. I didn’t feel on my a-game so an improvement was needed.

Enter the breakfast balls.  I’ve come across various versions.  Living Harvest made a version with their hemp protein powder at a retail broker meeting.  Famous herbalist Rosemary Gladstar has a recipe in her book “Herbal Recipes for Vibrant Health”.  I decided to create my own adaptation as I needed something that could not only be made ahead of time and was portable, but also suits my nutritional needs and desires.

You can get as unique as you’d like.  I’ve never made the same batch twice.  In fact, I’ve never used measurements until formulating this recipe.  The basic ingredients are nut butter and cooked steel cut oats.   I often change-up which nut butter I use, but peanut butter is the old stand by and certainly less expensive than organic almond butter.  I use steel cut oats because they have a low glycemic index rate and the texture holds up better in the finished product.

Now for the creative part.  Enhance with whatever you like: nuts, seeds, powdered herbs, spices, sweeteners, dried fruit, etc.  For this recipe, I used elderberry syrup and astragalus root powder as they are great in building immunity during the winter months.  I happened to have pistachios on hand and think they pair well with cardamom and ginger.

The protein balls aren’t the most visually appealing, but with a quick roll in shredded coconut, you instantly have a less sticky and more appetizing bite.

I eat four to five each morning.  It can be combined with fruit, yogurt, etc.

Pyramind