Breakfast in a Cookie Breakfast in a Cookie

Breakfast in a Cookie Image by: Breakfast in a Cookie Author: Canadian Living

The introduction to these glossy, packed-with-goodies cookies reads: "Wakeup feettofloor grabcookie outthedoor. PS - don't forget shoes" The recipe originated in the Kid Approved Cookbook, launched by the Kids Eat Smart Foundation of Newfoundland and Labrador.

  • Portion size 30 servings
  • Credits : ©



In large bowl, whisk together eggs, honey and butter until smooth and blended. Stir in carrots, walnuts, raisins, apricots and dates; set aside.

In separate bowl, whisk together flour, rolled oats, cinnamon, nutmeg, baking soda and salt. Stir in cereal. Pour over fruit mixture; stir with wooden spoon until well mixed and no dry ingredients remain.

Place dough by rounded 1 tbsp (15 mL), about 1 inch (2.5 cm) apart, on 2 parchment paper-lined baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until firm when lightly pressed, about 15 minutes.

Using lifter, transfer to racks to cool. (Make-ahead: Store in airtight container at room temperature for up to 2 days. Or freeze for up to 2 weeks.)

Nutritional facts per cookie: about

  • Sodium 43 mg
  • Protein 2 g
  • Calories 72.0
  • Total fat 3 g
  • Potassium 73 mg
  • Cholesterol 10 mg
  • Saturated fat 1 g
  • Total carbohydrate 11 g


  • Iron 4.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 5.0
Share X
Baking & Desserts

Breakfast in a Cookie