Breakfast Cookies | #cookies #breakfast

So here is some news I haven’t shared yet. My favourite cereal company is having an anniversary and are sharing the love with everyone.  Yay! Because Nature’s Path is one of those companies I’m proud to find in my shopping cart. Really.

It’s stereotypical, I realize,  and probably not a shock to you — I’m the main shopper in our family. And I shop alot. The checkout girls at the local Foodland are kind enough to pretend they didn’t see me already this week, or earlier today even – on average I’m at the store 4x a week. Mostly because I am forgetful, or found a recipe that I just must try right now, and because I make plans but then don’t follow them. So I shop a lot.  And sometimes I send my husband, because I just can’t walk by the same checkout girl for the third time that day, and even when my husband does the shopping he buys the brands I tell him to. So, yeah, I am very aware that every dollar is a choice — my choice.  And there are times when I just don’t know what choice to make. It’s agonizing.
Check this out…
I have stood in front of the wall of cereal at the store for what feels like hours trying to decide between cheap and organic, between what the kids want and what I want them to eat, between high fibre or just low sugar. So here at least, with this brand, I know that I am feeding my family healthy, quality food that they like. And I know that I’m supporting a company that thinks carefully about its impact on our health and our environment. This is important to me. And helps me sleep at night.


Nature’s Path has given me this basket of goodies for one of my readers. At the end of this post, you can enter to win.

Breakfast Cookies | #cookies #breakfast

In the meantime, I have a recipe for Cashew and Cranberry Breakfast Cookies. Because cookies at breakfast is awesome. And life is busy and running out the door with a bowl of cereal in hand doesn’t work very well on the commute. So,  that too.
This recipe makes 8 cookies. Approximately 300 calories each, 8 grams of protein and 5 grams of fibre – per cookie. I like having these stashed in the freezer for crazy days. Perfect for handing out to the kids on the way to soccer practice. I used Nature’s Path Qia cereal in this recipe. It’s a blend of chia, buckwheat and hemp seeds. It adds a little crunch. (I like having the stuff around to sprinkle on oatmeal or yogurt for the not so crazy days).

Breakfast Cookies | #cookies #breakfast

A couple of notes about the recipe.  I used coconut oil – you can use any light tasting oil you prefer – canola, light tasting olive oil, or even melted butter. (On a side note – totally unimportant side note – recently I’ve learned that coconut oil is incredibly easy to work with in the summer when the air conditioning is not working. It scoops! Which is totalling making up for the fact that I am hot and my hair is frizzy from the humidity. Okay no, not really.)
I also used Dextrose in this recipe – mostly because I had it hanging around. This is totally not necessary. Just use plain white sugar and if you wanted you could reduce the quantity to a 1/3 cup, as Dextrose is not as sweet. But again, that is not necessary either.  For info about dextrose, go here.
Here is the recipe for the cookies:
Cashew and Cranberry Breakfast Cookies #Giveaway
Save Recipe


  • 2 Tablespoons ground flax seed
  • 1/4 cup water
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 cup rolled oats
  • 1/4 cup dextrose (use white sugar if you don't have dextrose)
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/2 cup melted coconut oil (or other light tasteless oil)
  • 1 teaspoon vanilla extract
  • 1/4 cup sunflower seeds
  • 1/4 cup dried cranberries
  • 1/4 cup golden raisins
  • 1/2 cup roasted cashews
  • 3 heaping Tablespoons Qia seeds


  1. Preheat oven to 350 degrees.
  2. In a small bowl combine ground flax with 1/4 cup of water. Whisk together, set aside.
  3. Meanwhile, in a large bowl combine dry ingredients - flour through cinnamon.
  4. Add oil and vanilla to the flax mixture. Whisk until creamy.
  5. Stir wet ingredients into flour mixture. Stir to just combine, then add remaining ingredients: dried fruit, seeds, nuts and Qia. Batter will be stiff and thick.
  6. Using your hands, shape dough into 8 cookies. You will have to press it together to form large flat cookies. Push any loose nuts and fruit into the tops of the cookies.
  7. Bake at 350 for 16-18 minutes or until starting to brown around the edges and the bottoms. Allow to cool on the baking try about 10 minutes before moving to a cooling rack.
  8. Once completely cooled, wrap individual cookies in plastic wrap for storage in the freezer.
So now to enter the giveway. Pick an option or two below. Contest open until July 26th

a Rafflecopter giveaway