in the kitchen: skip the packaged cereal bars & make breakfast cookies instead!

Adding something new to the rotation of toast, greek yogurt, pancakes, oatmeal, waffles and eggs is always a welcomed change – a new muffin, bread, yes…but cookie? Now that’s a way to get my kids to finish their breakfast without complaining. It’s also something perfect for me when I’m running out the door still trying to finish my first coffee when I’ve realized I’d forgotten to eat breakfast.

Screen shot 2012 03 20 at 12.30.49 AM in the kitchen: skip the packaged cereal bars & make breakfast cookies instead!
And since we ditched granola bars in place of these, I can’t grab something store bought from the pantry so having these on hand has been great…especially alongside a glass or milk or a tea. AND like most of the recipes I use all the time, they’re totally customizable depending on what’s in your pantry. It’s not a picky recipe, so don’t get hung up on exact measurements and ingredients. Skip the eggs by replacing with bananas. Use applesauce instead of oil. Whatever you choose just dump, mix, bake and enjoy!

DSC 0075 in the kitchen: skip the packaged cereal bars & make breakfast cookies instead!

Wondering about the texture and taste? Since it’s a breakfast cookie – it’s slightly heavy and dense but not in the undercooked type of way, not super sweet (perfect since you’ll be topping with jam) and it comes out of the oven crispy/crunchy on the outside edges and chewy on the inside thanks to the rolled oats.

Screen shot 2012 03 19 at 11.07.08 PM in the kitchen: skip the packaged cereal bars & make breakfast cookies instead!- 2 cups rolled oats

- 1 cup unsweetened shredded coconut

- 1/8 cup flaxseed

- 1/4 tsp salt

- 3/4 cups walnuts coarsely chopped (or pecans, almonds, sunflower seeds – whatever you have)

- 1 cup of fruit (I used a frozen blueberry, raspberry, blackberry mix)

- 2 eggs

- 1/4 cup oil (I used canola – will be trying coconut oil next time)

- 2 tbsp agave

- 1 tsp vanilla

Screen shot 2012 03 19 at 11.07.27 PM in the kitchen: skip the packaged cereal bars & make breakfast cookies instead!

DSC 0065 in the kitchen: skip the packaged cereal bars & make breakfast cookies instead!

Yield: 12 cookies. Preheat oven to 350 degrees. Mix everything well. Line a baking sheet with parchment paper then press about 2 tbsp of mixture into a 2-3″ cookie cutter. Or since I only seem to have cookie cutters in the shapes of stars, elephants and puppies, I used a colored ring from my magic bullet mug. Ha!

DSC 0070 in the kitchen: skip the packaged cereal bars & make breakfast cookies instead!

Then bake for about 20 minutes or until they are golden and smelling delicious. Transfer to a plate to cool.

DSC 00961 in the kitchen: skip the packaged cereal bars & make breakfast cookies instead!

And of course you must top with jam when you’re ready to have one.  It’s breakfast, afterall.   ;)

Recipe adapted via.

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About Amanda

Amanda Robinson is the eco-chic, green living, fitness loving mom behind Natural Mommie. Since early 2009, Amanda has been the source for moms to learn how to bring more balanced green beauty, eco-friendly, sustainable, organic products into their lives without being too “crunchy” or “granola”. Amanda is passionate about wellness and inspiring moms to make more eco-friendly and healthy choices without having to give up their hip mama selves and trade in their stilettos for Birkenstocks. She can often be found sipping green tea, behind her camera, diy’ing, instagramming, in the middle of a workout, chasing her two little boys around her farm or with her nose in an ingredients list in efforts to help other moms become more aware of what is really in the products they buy.

Comments

  1. Yummy & nice photos! I’m going to give these a try.
    Kelly @ City Mom recently posted..Fleming Drive is just one street in London {#LdnOnt}

  2. Those look gorgeous!
    Talk about a new way to do breakfast :)

  3. I made these tonight!!! I saw a similar recipe a few days ago and it used bananas, but I like your idea of using eggs because bananas never last long enough in my house for baking. I had to add more liquids (homemade applesauce in my case) than what you stated in your recipe. I think it had to do with the fact that I used less frozen fruits (because I ran out) and I substituted them with dried fruits. I also added extra ground flaxseeds and perhaps a little more nuts. Overall, it was really easy to adjust which really really great. I took some pictures of my cookies and I hope to post them on my little food blog. My pics won’t be as nice as yours but it’s the best I can do since I do most of my baking in the evenings and the lighting is terrible.

    Thanks again for the recipe!!! :D

    • SO happy you tweaked the recipe though and it worked for you…that’s the beauty of it. I’m sure your pics will be great – if you end up posting about it leave the link so we can take a peek!

      And yes, our house is the same way! I’m lucky if our bananas last 2 days around here!

  4. Great post! I will be pinning this for sure!
    Nicole recently posted..Bacon, Nectarine and Feta Salad, with a Honey and Balsamic Dressing – Bacon Connoisseur’s Week

  5. Found your blog on StumbleUpon and I’m loving it! Can’t wait to try these delicious-looking cookies :)

  6. Ahhh man, I gotta try these! Seems perfect for the whole family and that’s what I like :)

  7. Quick question: my kids aren’t too sold on shredded coconut, so is there anything else I could use to replace it or would it be okay to just skip it?

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