What is your breakfast personality? Do you like to eat the same thing every day? Or do you crave variety at your morning meal? There are even quizzes for this stuff! Check it out if you want a fun little brain break.

My husband and son fall into category one, eating peanut butter toast or oatmeal every weekday. Whereas I am firmly in category two, always on the hunt for something new and interesting to eat. One constant: we all pair our morning meal with milk (or sometimes yogurt in my case; like I said, variety). With 8 grams of protein per cup, milk at breakfast helps everyone stay satisfied longer and maintain their energy well into the morning. 

Lately, I’ve been enjoying my milk in a latte (to get my coffee fix) paired with one of these homemade cookies. These are not just any old coffee shop cookie. Made at home with some nutritious ingredients, they are a welcome addition to my rotation of breakfast foods.

If you’re in search of a healthier baked good for the morning, these Oatmeal Cherry Breakfast Cookies are the answer. IMHO the best breakfast cookies are hearty with lots of stuff in them. These fit the bill. They are packed with oats, dried cherries and pumpkin seeds; plus the cinnamon and almond extract make them really flavourful. If you like to play with your recipes, you can change the dried fruit (e.g. raisins, apricots) and seeds/nuts (e.g. walnuts, almonds) to your preference, or use vanilla extract instead of almond extract. An added bonus to making this recipe? The cookies freeze well for mornings where you’re in a hurry, and they can also be enjoyed as a snack or dessert.

What have you been having for breakfast lately? Share it in the comments; I’m always looking for a new idea!

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Written by a Registered Dietitian.

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Jaclyn
Read more by: Jaclyn
Jaclyn is a registered dietitian and nutrition educator with Dairy Farmers of Canada. She believes eating should be both nourishing and satisfying, and is passionate about helping others develop a healthy relationship with food. As a new mom with a cute and curious one-year old, the best recipes these days are quick, easy and delicious.

Alberta Milk, as a member of Dairy Farmers of Canada (DFC), supports, collaborates and relies on the four Alberta-based DFC registered dietitians to deliver and develop nutrition resources, programs and communications to promote health and wellness. As registered dietitians we are credible, balanced and science-based. We belong to the College of Dietitians of Alberta and follow their Standards of Practice and Code of Ethics. Our job is to translate the complex science of nutrition into practical advice for the general population. It is our view that milk and milk products are an important part of a healthy, balanced diet based on the four food groups, which is supported by health organizations such as Health Canada and Dietitians of Canada.

Member Of
College of Dietitians of Alberta
Dietitians of Canada
Oatmeal Cherry Breakfast Cookies
Prep Time
10 minutes
Cook Time
16 minutes
Yields
16
Nutritional Info
Calories225 kcal
Protein6 g
Fat8 g
Carbohydrate34 g
Fibre3.5 g
Sodium76 mg
Calcium33 mg
Source: Inspired by Oatmeal and Cherry Breakfast Cookies with Almonds (Michelle Dudash, RD)

Ingredients

3 cups(750 ml)large flake oats
1 cup(250 ml)whole wheat flour
2 tsp(10 ml)ground cinnamon
1/2 tsp(2 ml)baking soda
1large egg
1/3 cup(75 ml)butter, softened
3/4 cup(175 ml)brown sugar
1/4 cup(60 ml)milk
1 tsp(5 ml)almond extract
1/2 cup(125 ml)dried tart cherries
1/2 cup(125 ml)pumpkin seeds
Note: You can change the dried fruit (e.g. raisins, appricots) and seeds/nuts (e.g. walnuts, almonds) to your preference. You can also use vanilla extract instead of almond extract.

Directions

  1. Heat oven to 325F (160C) and line two large cookie sheets with parchment paper.
  2. In a medium bowl, stir together oats, flour, cinnamon and baking soda.
  3. In a large bowl, beat egg and whisk in the butter, sugar, milk and almond extract.
  4. Add the dry ingredients to the wet ingredients and stir just until moistened. Stir in cherries and pumpkin seeds.
  5. Drop scant 1/4 cup (60 ml) scoops of dough on pans.
  6. Bake about 16 minutes until golden at the edge and set in the middle.