Grab and go, from your own refrigerator NOT a drive-thru

About a week ago my friend Amy over at 4th Frog asked me if I had a healthier version of this breakfast cookie that I could share with her.  Well, knowing that I did have a couple different versions of this in my handy-dandy kitchen binder got me to thinking that I really should take a few of my best “quickie” breakfast ideas in my arsenal and post about them.  Thanks, Amy, for sparking this post!

For those of you that clicked on the breakfast cookie link, you were able to see that there were approximately 20 ingredients listed in that “healthy” grab and go breakfast/snack with the first two ingredients being whole wheat flour and sugar.  Surely there’s a much simpler cookie out there!  Guess what??  There are several!  I’m going to lead with my sons’ favorite two for now, and will probably post the others as a follow-up.  The third recipe that I am including today is for a breakfast sandwich, similar to what you would find under that gigantic yellow “M”.  I will give you a fair warning, the breakfast cookies are not “cookies” like a normal cookie.  They’re not supposed to be.  However, despite the lack of overpowering sweetness, they are very palpable, very hearty, enjoyable, and pack an energy punch!


Here goes nothing!

Simple Breakfast Cookie

2 cups of gluten-free oats (you can use regular rolled oats, I try to limit our gluten intake)

2 large eggs (organic are best, if you can get them)

1 tsp vanilla

1/4 tsp cinnamon

1/4 cup honey

Mix-ins are optional, these cookies also contained 1/4 cup chia seeds, 1/4 cup flax seeds, and 1/4 cup cacao nibs.  Other great mix-ins are goji berries, dried cherries, dark chocolate chips, and shredded unsweetened coconut.  Truly, the possibilities are endless!!

Pre-heat oven to 350, mix everything together and drop by spoonfuls onto a lined cookie sheet (I prefer using a Silpat, but parchment paper works just as well).  These do not spread out very much, so if you want a larger, flatter cookie press down gently with the back of the spoon.  Pop them into the oven for 10 mins, let cool for 3-5 mins before transferring to a cooling rack.  Store in an airtight container for up to one week.  These cookie freeze well and are great toasted in a toaster oven for a couple of minutes or tossed into an oven to heat up (350 for about 5 mins).

This cookie has become a staple in my boys’ swimming cooler. They are quick and easy to eat and definitely give an energy boost. Not only do I have to pack one for each of them, but I need to supply for their friends as well!!


Honey-Almond Butter Breakfast Cookie

16 oz Almond Butter

1 1/2 cups honey

1  1/2 cup gluten-free oats (you can use regular rolled oats, I try to limit our gluten intake)

2 eggs (again, organic if you are able to)

1 tsp vanilla extract

pinch of cinnamon

Mix-ins:  cacao nibs, raisins, dark chocolate chips, coconut flakes, chia seed, flax seed, etc.  These cookies contained 1/4 cup chia seeds as well.  This cookie is fairly hearty and feels more like a “breakfast bread” in texture than the above cookie.

Pre-heat oven to 350.  Combine all ingredients and any optional mix-ins.  Place generous spoonfuls of dough onto lined cookie sheet approximately one inch apart from each other.  Place in oven for about 18 minutes.  Cool on pan for 3-5 minutes before transferring to cooling rack.  Store in an airtight container for up to one week.  These can also be frozen and reheated for enjoyment.

I’ve been told, by a certain 12 year old, that these cookies are AMAZING….and then he promptly devoured 3 of them!




Breakfast Anytime Sandwiches

one dozen eggs

Options:  bacon*, sausage, cheese, sprouted english muffins, gluten-free toast,  gluten-free bagels (again, I try to limit our gluten, but if you are not concerned about that factor,  then plain bread products are just fine.)

Pre-heat oven to 350


You will need to lightly coat the cups in a muffin tin before cracking the eggs into them.  I prefer using grass-fed butter, but coconut oil,  grape seed oil, etc are also acceptable.  Once the cups are coated, crack an egg into each one.  Place the muffin tin into the oven and bake the eggs for 15-20 minutes.  While they are baking, you can shred the cheese, toast bread, or cook sausage patties.

*if you are using bacon, line the cups of the muffin pan with 2 pieces of bacon each in a criss-cross fashion before breaking the egg into the cup.

Once the eggs have baked, you can assemble your sandwiches however you see fit.  Assembly works best on the cookie sheet since you will need to place the cookie sheet with the assembled sandwiches in the freezer.  Once the assembly is complete, place the whole cookie sheet, UNCOVERED, into the freezer while they finish cooling down.  Set the timer for an hour and then pull them out and wrap them individually in foil or plastic wrap.

When you need to grab one for breakfast, it takes about 25 minutes in a 350 degree oven to reheat.  So when you get up, pre-heat the oven an d pop it in while you are completing your “I have to get out the door in 30 minutes, or else!” routine.

These are also a fabulous after practice/before bed snack.


Hopefully one of these recipes will help you out in your morning rush, believe me, there will be more to follow!

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