(This is the recipe that Frank from Breakfast TV Toronto tweeted about!)
I am a fan of the sit down breakfast.
I like to give myself enough time in the morning to eat a bowl of cereal before I dash off for the day. But I know that many of us need a grab and go type of le petit déjeuner that is equivalent to a bowl of cereal.
This whole grain power recipe is the answer.
Each Grab and Go is loaded with great ingredients that supply your morning body with complex carbohydrates, three forms of cholesterol-lowering oats, flaxseed, dried fruit, and a tiny bit of chocolate for your soul.
Big note – these aren’t very sweet so if you are expecting a great big sweet cookie, then you are barking up the wrong tree. If you need a little more sweetness, try adding an extra ½ cup (125 mL) dried cranberries or dried blueberries.
1½ cups (375 mL) oat bran
1 ½ cups (375 mL) large flake oats
1 cup (250 mL) whole wheat flour
¾ cup (175 mL) ground flaxseed
½ cup (125 mL) Scottish, Irish or steel cut oats
2 tbsp (30 mL) wheat germ
2 tbsp (30 mL) cinnamon
1 tsp (5 mL) baking soda
1 cup (250 mL) dried cranberries or blueberries
¼ cup (60 mL) at least 60% cocoa mass chocolate chips – see below
½ cup (125 mL) walnuts, chopped coarsely
2 – omega-3 eggs
¼ cup (60 mL) canola oil
¾ cup (175 mL) dark brown sugar, packed
One – 4.5 oz. (128 mL) jar baby food strained prunes
1 tbsp (15 mL) pure vanilla extract
- Make sure the oven rack is in the middle of your oven.
- Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper, two if you have them.
- In a large bowl mix together the dry ingredients: oat bran, oat flakes, whole wheat flour, flaxseed, steel cut oats, wheat germ, cinnamon, and baking soda using a rubber spatula or a large spoon.
- Add dried cranberries or blueberries, chocolate chips, and walnuts and stir well.
- In a medium bowl whisk together the wet ingredients: eggs, oil, brown sugar, baby food prunes and pure vanilla extract until well blended.
- Add this to the dry ingredients and stir until it’s really well combined. You can use a stand mixer if you like or a large spoon. I like to mix it with my hands, but the dough is sticky.
- You want to make eighteen Grab and Goes, so eyeball an amount that’s bigger than a golf ball and smaller than a tennis ball. Scoop out the batter and then press down so they are ¾ -inch (2 cm) thick and about 3.5-inches (9 cm) wide. If you have a ¼ cup (60 mL) ice cream scoop that has a release button, this is a perfect time to get it out of your junk drawer.
- The batter is sticky; either lightly press down with the back of a metal tablespoon or dampen hands and then lightly press down. I use my hands.
- Bake for 13-15 minutes. Remove cookies from oven and let sit on the cookie sheet for 5 minutes to set. Gently remove to a cooling rack. Let cool completely and then store in an airtight container for up to 2 weeks, or freeze up to 3 months. I freeze them in individual bags and pop one into my purse the night before I know I’m going to have a grab and go kind of morning.
Each Grab and Go contains:
256 Calories, 10.4 g Total Fat, 1.7 g Sat Fat, 0 g Trans Fat, 81 mg Sodium, 37.8 g Carbs, 5 g Fibre, 1.3 g Soluble Fibre, 14.7 g Sugar, 7 g Protein.
Diabetes Food Choice Values Per Serving
2 Carbohydrates, 2 Fats
Eat one Grab and Go with a glass of skim milk and an apple and up your soluble fibre intake to 2.3 g. The other gram comes from the whole unpeeled apple.
I use Ghirardelli™ 60% cocoa mass chocolate chips in this recipe because they taste great and they are really big chocolate chips. There aren’t many chips in the recipe so the bigger chips give you a bigger chocolate hit. Remember the chocolate was for your soul.
In baking, every ingredient has a function in addition to adding flavour. The function of the walnuts in a Grab and Go is to keep them from drying out as they sit patiently waiting for you to eat them.
If you have to eliminate the walnuts, add an extra 2 tbsp (30 mL) of canola oil. You need that extra bit of fat to keep them from turning into mini bricks.