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Breakfast

Nutty Cranberry Oatmeal Breakfast Cookies


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Ingredients

½ cup honey

½ cup coconut oil

1 tsp vanilla

1 ¾ cup rolled oats

¾ cup whole wheat flour

¼ cup chia seeds

2 eggs

⅔ cup pumpkin seeds

¼ cup chopped cashews

¼ cup chopped pecans

½ cup Patience Fruit & Co Whole & Juicy Dried Cranberries, sweetened with apple juice

¼ cup chopped apricots

½ cup shredded coconut

½ tsp cinnamon

½ tsp salt

 

Preparation time 10 min
Cooking time 12-15 min Portions 12 cookies

For breakfast or as a quick snack, these cookies will be sure to satisfy your food cravings!

Ingredients

½ cup honey

½ cup coconut oil

1 tsp vanilla

1 ¾ cup rolled oats

¾ cup whole wheat flour

¼ cup chia seeds

2 eggs

⅔ cup pumpkin seeds

¼ cup chopped cashews

¼ cup chopped pecans

½ cup Patience Fruit & Co Whole & Juicy Dried Cranberries, sweetened with apple juice

¼ cup chopped apricots

½ cup shredded coconut

½ tsp cinnamon

½ tsp salt

 

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Steps

  1. Preheat oven to 325°F. Line a baking sheet with parchment.

  2. In a pan, melt coconut oil with the honey. Add vanilla.

  3. Combine dry ingredients. Add eggs and the honey-coconut to the dry ingredients and stir until well-combined. Fold in the nuts, dried fruit and coconut. Roll into balls and flatten slightly.

  4. Bake for 12-15 minutes or until golden brown. Cool on a wire rack.

Thanks to our collaborator

Butterflyfood

Ashley Colbourne is a self-taught food photographer and cook based out of Toronto. She writes about her passion for anything delicious on her blog, Butterflyfood.

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