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Breakfast

Nutty Cranberry Oatmeal Breakfast Cookies


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Ingredients

125 ml (½ cup) honey

125 ml (½ cup) coconut oil

5 ml (1 tsp) vanilla

250 ml (1 ¾ cup) rolled oats

180 ml (¾ cup) whole wheat flour

60 ml (¼ cup) chia seeds

2 eggs

160 ml (⅔ cup) pumpkin seeds

60 ml (¼ cup) chopped cashews

60 ml (¼ cup) chopped pecans

125 ml (½ cup) Patience Fruit & Co Whole and Soft dried cranberries

60 ml (¼ cup) chopped apricots

125 ml (½ cup) shredded coconut

2.5 ml (½ tsp) cinnamon

2.5 ml (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

125 ml (½ cup) honey

125 ml (½ cup) coconut oil

5 ml (1 tsp) vanilla

250 ml (1 ¾ cup) rolled oats

180 ml (¾ cup) whole wheat flour

60 ml (¼ cup) chia seeds

2 eggs

160 ml (⅔ cup) pumpkin seeds

60 ml (¼ cup) chopped cashews

60 ml (¼ cup) chopped pecans

125 ml (½ cup) Patience Fruit & Co Whole and Soft dried cranberries

60 ml (¼ cup) chopped apricots

125 ml (½ cup) shredded coconut

2.5 ml (½ tsp) cinnamon

2.5 ml (½ tsp) salt

 

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Steps

  1. Preheat oven to 165°C (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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