Breakfast Grab 'n Go

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 248.5
  • Total Fat: 10.5 g
  • Cholesterol: 31.7 mg
  • Sodium: 84.0 mg
  • Total Carbs: 39.4 g
  • Dietary Fiber: 5.6 g
  • Protein: 6.0 g

View full nutritional breakdown of Breakfast Grab 'n Go calories by ingredient
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Introduction

You can freeze them in individual bags and pop one into your bag the night before you know you're going to have a grab and go kind of morning. You can freeze them in individual bags and pop one into your bag the night before you know you're going to have a grab and go kind of morning.
Number of Servings: 18

Ingredients

    Dry Ingredients:

    1½ c (375 ml) oat bran
    1 ½ c (375 ml) large flake oats
    1 c (250 ml) whole wheat flour
    ¾ c (175 ml) ground flax seed
    ½ c (125 ml) Scottish, Irish or steel cut oats
    2 T (30 ml) wheat germ
    2 T (30 ml) cinnamon
    1 t (5 ml) baking soda
    1 c (250 ml) dried cranberries or blueberries
    ¼ c (60 ml) at least 60% cocoa mass chocolate chips
    ½ c (125 ml) walnuts, chopped coarsely

    Wet Ingredients:

    2 – omega-3 eggs
    ¼ c (60 ml) canola oil
    ¾ c (175 ml) dark brown sugar, packed
    One – 4.5 oz. (128 ml) jar baby food strained prunes
    1 T (15 ml) pure vanilla extract

Tips

Cooking time is 13 - 15 minutes


Directions

1. Make sure the oven rack is in the middle of your oven.
2. Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper, two if you have them.
3. 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.
4. Add dried cranberries or blueberries, chocolate chips, and walnuts and stir well.
5. In a medium bowl whisk together the wet ingredients: eggs, oil, brown sugar, baby food prunes and pure vanilla extract until well blended.
6. 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.
7. 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, it will do the job beautifully
8. 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.
9. 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.


Serving Size: makes 18 grab 'n go's

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