I’ve been feeling like I’m barely keeping up since school started. Every time I feel like I’m getting ahead, something happens that knocks me back a few days. Currently, the little one is on day five of a fever.
With all the craziness, I’ve been opting for kitchen projects that will make things easier for me – like these breakfast cookies.
Breakfast cookies make a great grab-and-go breakfast or snack – and the flavor of these is perfect for fall. The orange flavor is a little more subtle, but the cranberries and pecans really shine.
These are also super freezer-friendly. I love to make a double batch so I have some to pull out for our busiest weeks!
It’s Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):
- Cranberry Apple Crisp from Palatable Pastime
- Cranberry Chocolate Pecan Brownies from Cindy’s Recipes and Writings
- Cranberry Dark Chocolate Chip Cake from Daily Dish Recipes
- Cranberry Orange Breakfast Cookies from Kate’s Recipe Box
- Cranberry Orange Margarita from Simply Inspired Meals
- Cranberry White Chocolate Bark with Sea Salt from Our Good Life
Cranberry Orange Breakfast Cookies
3 cups old fashioned oats
3/4 cup whole wheat flour
2 tsp. cinnamon
1/2 tsp. baking soda
1/8 tsp. salt
1 egg, lightly beaten
1/3 cup vegetable oil
1 cup brown sugar
1/4 cup orange juice
2 tsp. orange zest
1 tsp. vanilla extract
1/2 cup dried cranberries
1/2 cup chopped pecans
Preheat the oven to 350F degrees and line a baking sheet with baking parchment.
In a bowl, stir together the oats, flour, cinnamon, baking soda, and salt.
In a larger bowl, whisk together the egg, oil, sugar, orange juice, zest, and vanilla. Add the oats to the wet ingredients and stir to combine. Stir in the cranberries and pecans.
Drop by 1/2 cup-fulls onto the prepared baking sheet at least 2″ apart.
Bake for about 15 minutes, until lightly browned at the edges and set in the middle. Let cool completely before serving.
adapted from Weis Healthy Bites