• Nutrition

Breakfast in a Cookie

Baking equipment with 2 eggs and pastry

This is a brilliant way to get your bowl of oatmeal, milk and fruit all in a convenient, not to mention delicious cookie! This recipe makes a lot so you can freeze plenty for weeks of quick breakfasts, desserts and snacks.

Serves: 30; Serving size: 2 cookies

Prep time: 50 minutes


  • 1 cup oat bran (dry, uncooked)
  • ¾ cup orange juice
  • 1 cup + 1 Tbsp applesauce, unsweetened
  • 2 Tbsp canola oil
  • 1 cup honey
  • ⅓ cup firmly packed brown sugar
  • 3 large eggs
  • 1 ½ Tbsp vanilla extract
  • 1 Tbsp grated orange rind or 2 tsp orange extract
  • 3 cups wholewheat pastry flour (or 1 ½ cups whole wheat and 1 ½ cups all-purpose flour)
  • 1 Tbsp baking powder
  • 1 ½ tsp baking soda
  • 1 cup non-fat dry milk powder
  • 2 ½ cups oats (quick-cooking or old fashioned)
  • 1 cup nuts
  • 1 cup raisins
  • 1 cup ground flax seed (optional)

Instructions on how to make it:

  • Preheat oven to 190°C. Coat non-stick cookie sheets with cooking spray.
  • Mix together oat bran and orange juice in a small bowl and set aside to soak for 10 minutes.
  • Meanwhile, combine applesauce, oil, honey, brown sugar, eggs, vanilla extract and orange rind in a large bowl, using an electric mixer, until smooth.
  • Add together flour, baking powder and baking soda. Sift over applesauce mixture.
  • Add the soaked oat bran and remaining ingredients to the large bowl and mix thoroughly with a strong wooden spoon.
  • Drop by slightly heaping tablespoons 1-inch apart. Bake 2 trays at a time, stagger trays 1 to the left and 1 to the right, to allow air circulation around each outer edge.
  • Bake until lightly browned or for 12 to 14 minutes.

Nutritional info:

Calories: 220 Cal

Calories from Fat: 29%

Total Fat: 7 g

Saturated Fat: 1 g

Cholesterol: 22 mg

Sodium: 127 mg

Protein: 6 g

Total Carbohydrates: 37 g

Sugar: 17 g

Fibre: 5 g

* Adapted from the American Diabetes Association from Lickety-Split Diabetic Meals.

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