Breakfast in a Cookie
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.
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.