2 Reviews

My friends rave about my healthy breakfast "cookies"! I hate paying a premium for protein or granola bars that are still more flour and sugar than good stuff. I love this recipe and use it very often "more as a guideline than actual rules" - the quantities, cooking and base recipe are such a great place to start, then thanks the bulk food section at my local store, I can really make something delicious and healthy!<br/><br/>I always use fresh grated ginger and wow what a difference in overall flavor and cookie satisfaction! Then I start with the 3 cups oat bran - and while oat bran is the staple I sub in a fair amount of 5 grain cereal mix, muesli or the like to increase the nutrients and vary the flavor. Instead of just almonds, cranberries and sunflower seeds I get creative and chop up any of the nuts, seeds and dried fruits that sound tasty: Apricot, Mango, Papaya, Cherries, Prunes, 3 Raisin Medley... Almonds, Walnuts, Pecan, Cashews, Macadamia nuts, Hazelnuts, ALL the shredded Coconut (YUM!)...Sunflower seeds (honey roasted!), Hemp, Chia, Sesame, Pumpkin and Flax. I usually grind, crush or chop the majority of the nuts and seeds to be used more like a flour and will add some of the called for flour if necessary to keep the wet/dry ratio correct but prefer coconut, rice or almond flour. I also tend to use more applesauce and less oil. This last batch I added peanut butter to up the protein and loved it!

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likethesocks October 20, 2014

So tasty! I loved all the nuts, seeds and fruit in them. I used my 1/3 cup measuring cup to make them rather than the 1/2 cup one called for in the recipe. I'm glad I did because they puffed up a lot and were very large. I will be making these again for sure!

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Marg (CaymanDesigns) September 28, 2010
Breakfast Cookies