While I would love to evoke the image of Enya music playing softly in the background, morning sun streaming through the windows, table beautifully set for a healthy breakfast. That’s not really what happens here early in am. More likely, it’s a mad dash to get something edible, and, yes healthy would be nice, into the children before rushing them out the door, and hopefully remembering all the shrapnel required for that particular day.
That’s why these Peanut Butter Trail Mix Breakfast Cookies are perfect. Chock full of nuts, seeds, peanut butter and not a lot of sugar, in fact they contain 1/2 cup of honey and only 2 tablespoons of brown sprinkled on top to lend a hint of sweet. Although I try not to encourage the grab and go breakfast, they certainly are that.
Personally, I like them after everyone has departed for their day, a big cup of coffee, sitting at the counter with the sun streaming through the kitchen windows, TV morning program playing in the background. Didn’t want you to think it is all chaos here.
- 2/3 cup whole almonds
- 2/3 cup whole cashews
- 1/3 cup pepitas, unsalted
- 1 1/2 cup old-fashioned rolled oats (I used certified gluten free)
- 1/3 cup ground flax
- 1/2 tsp salt
- 1/4 cup dried cherries
- 1/4 cup dried cranberries
- 1/2 cup honey
- 1 cup creamy peanut butter, room temperature
- few tablespoons of brown sugar
- Preheat oven to 350 degrees
- Add almonds and cashews to food processor and pulse 8-10 times, to break up the nuts with some remaining whole or partially whole
- Beat peanut butter with hand held or stand mixer until soft, 2-3 minutes, add honey mix well
- Mix in oats, flax and salt until just incorporated
- By hand mix in nuts, pepitas, cherries and cranberries
- Scoop by tablespoon onto baking sheet and squeeze ends a bit to make a round shape
- Sprinkle with brown sugar
- Bake for 8-10 mins, or until lightly browned at edges.
- Remove from oven let sit 10 minutes, then remove to cooling rack