Breakfast Grab-and-Gos

These are my husbands favourite snack or breakfast on the go. He has low blood sugar and these seem to help him get to lunch without crashing. Also, the perfect cookie to throw in your purse or car for a "I don't have time to eat, type of day." These are also my goto camping cookie. Perfect for roadtrips and a camping breakfast with a freshly perked pot of coffee around the campfire.

I make a batch of these wrap up in saran wrap and pop them in the freezer.

Shout out to Marilyn Smith  for a family staple.

Breakfast Grab-and-Gos

11/2 cups oat bran

1 1/2 cups  large flake oats

1 cup  whole wheat flour

3/4 cup  ground flaxseed      

1/2 cup  Scottish, Irish or steel-cut oats

2 tbsp  wheat germ

2 tbsp cinnamon

1 tsp  baking soda

1 cup dried cranberries or blueberries (I love orange infused cranberries in these)      

1/4 cup at least 60% cocoa mass chocolate chips (Good quality is the key here)

1/2 cup walnuts, chopped coarsely

2 eggs

1/4 cup canola oil 

3/4 cup dark brown sugar, packed

One – 4.5 oz. jar baby food strained prunes  (I use organic)

1 tbsp pure vanilla extract

• preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Remember to put oven rack in middle position.
• Mix together all dry ingredients in a large bowl.

• Stir in cranberries/blueberries, chocolate chips and walnuts.

• In a medium size bowl whisk together the brown sugar, eggs, prunes, oil and vanilla until well blended.

• Add this mixture to the dry ingredients in large bowl, and mix until really well blended. I have a Kitchenaid that works great for this recipe.

• I use a ice cream scoop with a release button and make 18 cookies divided onto two large baking sheets. Lightly press down ball of dough to make flat cookie. I have tried all sorts of items to do this and a damp hand works best.

• Bake until slightly brown 13-15 min.
• Let cookies cool slightly on baking sheets then remove to racks to cool. 

• When completely cool, wrap them in Saran Wrap. Pop in large freezer bag and store in freezer for up to 3 months.

Makes 18