We are having a beautiful September weekend! I certainly didn’t expect it to be this gorgeous for the half marathon tomorrow. That said, I haven’t been feeling well and all the stress from the last few weeks has definitely caught up with me. Just in time for my holiday to Japan – (sarcastically) yay. Since I am planning on running tomorrow, I figured the best way to pack in extra carbs and calories, is by baking and eating all of these lovely Blackberry Oat Cookies, using berries from this week’s forage. Here is what you’ll need:
- 1 large, ripe banana
- 3/4 cup sugar
- 3 tablespoons coconut oil
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1 1/4 cup all purpose flour
- 2 1/4 cup oats
- 1 cup blackberries
- 1 teaspoon salt (not pictured)
- 1/2 teaspoon baking soda (not pictured)
First, mash the banana in a bowl.
Next, add the sugar and coconut oil. Cream it together so the three ingredients are mixed and smooth.
Now, you’ll beat both eggs with the vanilla.
Once smooth, add it into the banana and sugar mixture.
Finally, you’ll add the flour, oats, baking soda, salt, and blackberries. Mix it up very well, making sure all the dry bits are thoroughly incorporated with the wet ingredients.
Heat your oven to 180 C / 350 F and bake for 12-13 minutes, or until golden and cooked through.
And there you have it, Blackberry Oat Cookies, made with fresh blackberries I picked here in Bristol. This was a great treat to consume while getting ready for the half marathon. It’s also an awesome way to use up some blackberries that are so abundant this time of year.
They also travel well, so if I still had some left for my trip to Japan (I won’t), these cookies would make a fulfilling snack on the plane. Until then, it’s time to down another cookie, and get some rest for tomorrow. The best of luck to all the runners in the Bristol Half Marathon! And if you’re not running, come cheer us on! Thanks for reading and Happy Eating!