February 12, 2013
Cranberry Nut Breakfast Cookies
Cooking breakfast when you are in a rush to get out the door in the mornings can be tricky.
Instead of having something plain like regular oatmeal every morning, you can spice it up by adding in ingredients like raisins, dried cranberries, and pecans. You could even change out the type of oats and let it cook overnight in the crock pot.
Trying to keep up with a busy schedule for both Scott and I lately, I tried making these oatmeal inspired baked breakfast cookies over the weekend in hopes of providing breakfast for a few days.
One batch makes up to thirty cookies, and that can last quite a while for only two people in the house. Just be sure to store all leftover cookies in an air-tight container. Let’s get to it!
2 large eggs, beaten
1/2 cup honey (or agave nectar)
1/4 cup butter
1/2 cup dried cranberries
1/2 cup raisins
1 cup pecans, chopped
1 1/2 cups Cheerios cereal
1 cup all-purpose flour
1 cup rolled oats
1 tsp nutmeg
1 tsp cinnamon
prep time: 15 minutes
cook time: 15 minutes
servings: about 30 cookies
1. Beat Eggs. Mix them with the honey (or agave nectar) and butter.
2. Add cranberries, raisins, and chopped pecans. Stir well.
3. In a separate bowl, mix flour, oats, nutmeg and cinnamon. Add this to the wet mixture and stir until everything is fully mixed.
4. Fold in cheerios, a little bit at a time.
5. Make small cookie balls by rolling and placing on baking sheets with a little bit of space between each cookie. Batter will be sticky!
6. Bake at 350°F for 15 minutes, or until cookies are firm.
Measure out ingredients, and chop pecans.
Here is a great video demonstration on how to do so, if you are unsure.
To finish getting the wet ingredients ready, I made mixing easier by slicing and melting the butter by heating it up for about thirty seconds in the microwave.
This step is completely optional.
Mix the eggs, honey (or agave nectar) and butter together first.
Add cranberries, raisins, and chopped pecans.
In a separate bowl, mix flour, oats, nutmeg and cinnamon.
Add this to the wet mixture and stir until everything is fully mixed.
Fold in Cheerios, a little bit at a time.
The batter will become thick and gooey!
Make small cookie balls by rolling and placing on baking sheets with a little bit of space between each cookie. I used a spoon to help shape them.
Bake at 350°F for 15 minutes, or until cookies are firm.
Grab a few for a quick breakfast on-the-go!