Lately I feel like I’ve been running just to see the light of day. A speck of sunshine. A ray of hope. I’m running to see daylight; to feel a pulse. To marvel at something new. To see something in the distance to look forward to.

And in my case, it literally does involve running. It’s my way of dealing. With the little disturbances of life (no Starbucks within walking distance, no poblano peppers at the grocery store, no place to wear my Mui Mui heels) and especially the bigger potholes in the road of my journey. I depend on the ritual of lacing up my runners and heading out the front door. I love the feeling of inhaling fresh air while my lungs are on fire from exertion. I love the feeling of a good round of speed work that makes my leg muscles burn. I love standing at the bottom of a hill knowing the only thing between the bottom and the top is me.

What I don’t love is when I head out the door and I have nothing but processed & foil packed, store bought, granola bars to fuel my early morning run. So I came up with this healthy breakfast cookie slash granola bar. I know all the ingredients in it and when it was made unlike those store bought things with a list of ingredients longer than my arm. So next time you find yourself running for daylight, or whatever it is that you do to deal with your life stresses, try one (it helps to have a stash in the freezer): it will give you the energy to face that hill and enjoy the view from the top.

Breakfast Cookies

• 3/4 C all purpose flower
• 1/2 C whole wheat flour
• 1 C old fashioned oats
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 scant tsp cinnamon
• 1 large egg
• 5 Tbsp melted unsalted butter (it will help your cookies stick together)
• 2 tsp vanilla extract
• 3/4 C packed brown sugar
• 1/4 C of your favorite nuts, chopped (I used pecans)
• 1/4 C 0f your favorite dried fruit (I used dried cherries)
• 1/4 C mini chocolate chips
• 1/4 of your favorite seeds (I used unsalted sunflower seeds)

• Preheat your oven to 350F and line a baking sheet with parchment paper.
• Sift together the flours, oats, salt, cinnamon and baking soda.
• Beat the egg then add in the melted butter, vanilla and brown sugar. Stir until well combined.
• Combine the flower and butter mixtures until well incorporated. Stir in the remaining ingredients.
• Using your hands, form into about 15 cookies. The dough is pretty crumbly. You will have to press the cookies together.
• Bake about 10-12 minutes. Ten minutes for a chewier cookie and a little longer if you like a crunchier cookie.
• Cool completely on a wire baking rack. These cookies will keep for a day or two in an airtight container but I suggest wrapping each in plastic wrap and storing in the freezer. The next time you need a quick breakfast (or have a cookie craving!) you can just grab one on your way out the door.