Is it just me or is summer already flying by? Okay, so it’s not technically summer yet, but it feels like it. And with this weekend being Memorial Day, it is the unofficial start to summer.
May has been a whirlwind. I’ve gone to events, worked on my novels and screenplays, bought flowers, blogged, met friends for dinner, and now I’m heading to my first concert of the year next weekend.
I bought tickets to see Taylor Swift in the middle of November. LAST YEAR. It seemed like it was forever away and would never come, and yet, here it is.
Time is a cruel mistress. The winter months drag and drag and the summer months fly by. I can never get enough done or utilize my time well enough. I end up rushing through things and not enjoying them or not doing a good enough job.
I only do that, though, because I feel like time and life and summer are passing me by. It’s a vicious cycle and one we all deal with and often struggle with.
So, as difficult as it is and as much as I will fail, I am trying to use my time wisely. To slow down and enjoy life. Take my time and do things well. Not let the day get away from me so I have to skip my walk outside. Not work so hard that I sit down at 9 o’clock at night with an hour of email and social media ahead of me.
I challenge you all to do the same thing. Take a few moments every day to enjoy life.
You can do it while you make these Blueberry Breakfast Cookies, and definitely while you eat them. Healthy, light, and featuring one of my favorite summer fruits, these gluten free cookies are easy to make and will get your day off to the best start. They are full of nutrition and filling enough to leave you satisfied but not weigh you down.
They are just how I want my summer to go.Print
- 1 ¼ cups old fashioned oats (gluten free, if necessary)
- ¾ cup quick cooking oats (gluten free, if necessary)
- 1 cup oat flour (gluten free, if necessary)
- 3 tablespoons chia seeds
- 2 teaspoons ground cinnamon
- ¾ teaspoon baking soda
- 1 cup almond butter
- ½ cup pure maple syrup
- 4 tablespoons extra virgin olive oil
- 1 large egg
- 1 tablespoon vanilla bean paste
- ¾ cup walnuts
- 2 cups fresh blueberries
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a large bowl, stir together almond butter, maple syrup, oil, egg, and vanilla bean paste until well combined.
- Add both kinds of oats, oat flour, chia seeds, cinnamon, and baking soda and stir until incorporated. Add walnuts and blueberries and mix until distributed.
- Using a regular sized ice cream scoop, scoop batter onto prepared pans. Cookies will not spread much during baking, so they can be close together on the pan; just don’t let them touch.
- Bake cookies about 15 minutes, until golden brown and mostly set. Cookies may be stored in an air tight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature about an hour or in the microwave for 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Don’t forget to check out the other Sunday Supper dishes!
Food Using One Color
- Baby Back Ribs with Roasted Strawberry Barbecue Sauce by Crazy Foodie Stunts
- Baked Tomato Breakfast Cups by Bobbi’s Kozy Kitchen
- Red Velvet Milk Shake by Nosh My Way
- Strawberry Meringue Tartlets by What Smells So Good?
- Strawberry Oat Crumble by The Wimpy Vegetarian
- Alabama BBQ Sauce by Sew You Think You Can Cook
- Blueberry Breakfast Cookies by Pies and Plots
- Blueberry Cheesecake Ice Cream by Cosmopolitan Cornbread
- Blue Velvet Cupcakes by Hezzi-D’s Books and Cooks
Food Using Two Colors
Red and White Food
- Pickled Shrimp with Pico de Gallo by Culinary Adventures with Camilla
- Sausage Rougail (Rougail Saucisse) by The Petit Gourmet
Blue and White Food
- Blueberry Feta Cucumber Salad by Cindy’s Recipes and Writings
- Blueberry Pierogi by Curious Cuisiniere
Red, White and Blue Food
- Berry Berry Celebrations by Momma’s Meals
- Berry Filled Firecracker Cupcakes by The Crumby Cupcake
- Berry Patriotic Chia Seed Pudding by Tasting Page
- Easy Chocolate Covered Marshmallows by Palatable Pastime
- Eton Mess by Caroline’s Cooking
- Greek Yogurt Parfait Bar by Family Foodie
- Grilled Shrimp, Tomato and Bleu Cheese Flatbread by Our Good Life
- Individual Loaded Red, White, and Blue Salads by The Weekend Gourmet
- Patriotic Cocktail by Serena Bakes Simply From Scratch
- Patriotic Panna Cotta by The Freshman Cook
- Red White And Blue Coleslaw by Nik Snacks
- Red, White, and Blue Parfaits by Life Tastes Good
- Red, White and Blue Cherry Pie by Savory Experiments
- Red, White, and Blue Potato Salad by A Kitchen Hoor’s Adventures
- Red, White and Blue Sangria by Food Lust People Love
- Red White and Blue Sundae by Desserts Required
- St. Honore Cake by Jane’s Adventures in Dinner
- Strawberry, Blueberry & Raspberry Cheesecake Crumble by Food Done Light
- Tomato Blue Cheese Crostini by Magnolia Days
- Triple Berry Coconut Chia Pudding Parfaits by Cupcakes & Kale Chips
- Vanilla Pound Cake with Fresh Berries by Peanut Butter and Peppers
- Watermelon, Feta & Beet Appetizer by Take A Bite Out of Boca
5 Tips for Potlucks by Sunday Supper Movement
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