Urban’s Not Too Damn Bad For Ya Breakfast Cookies & Bars

Truth be told, when I’m working, breakfast usually consists of a few handfuls of nuts and dried fruit, because I’m on the go, and really don’t have time to stop and eat. I love that stuff, but every once in a while, I want something I can eat on the go that’s a bit more soul satisfying. While breakfast bars are tasty, most of the commercial stuff is crap. Mulling that over, I initially settled on a cookie, but then thought I might as well do up a bar version too – variety, spice of life – all that jazz.

What I came up with in either iteration has lots of oats, a relatively small amount of sweet stuff, unsaturated avocado oil, and good old fruit and nuts – tasty, and as advertised – not too bad for ya. Give them a try as I show below, and then you can modify them to make the mirrors. Changes in the fruits and nuts alone will give you quite a while variety of taste profiles. Enjoy!

Urban’s Not Too Damn Bad For Ya Oatmeal Breakfast Cookies

3 Cups Old Fashioned Oats

1 1/3 Cups Pastry Flour

3/4 Cup Avocado Oil

1/2 Cup Honey

2 Large Eggs

1/2 Cup chopped Pecans

1/2 Cup dried Cranberries

1/2 Cup Dark Chocolate Chunks 

1 teaspoon Baking Soda

1 teaspoon Ground Allspice

1 teaspoon Vanilla

1/2 teaspoon Salt

Place a rack in the middle slot and preheat oven to 350° F.

In a large mixing bowl, combine oil, honey, and eggs and cream the mixture until a bit fluffy.

In a small bowl, sift to blend flour, salt, and baking soda.

Add flour blend, oats, pecans, cranberries, and chocolate chunks to the wet mix and blend thoroughly.

On a baking sheet with a silicone pad, drop rounded soup spoon size chunks of cookie dough, spaced about 2” apart.

Bake for 5-6 minutes, then spin baking sheet 180° and bake another 5-6 minutes, until cookies are lightly browned on the edges.

Remove from oven, give them a couple minutes to cool, then carefully transfer to a rack to finish cooling.

Allow the baking sheet to cool for roughly 10 minutes before working your next batch. Makes about 24-30 cookies.

Store in an airtight container.

and then there’s the bars

Urban’s Not Too Damn Bad For Ya Breakfast Bars

2 Cups Old Fashioned Rolled Oats

1/2 Cup Pastry Flour

1 Cup Whole Milk

2 Large Eggs

1/2 Cup chopped Pecans

1/2 Cup dried Cranberries

1/3 Cup Dark Brown Sugar

1/4 Cup Avocado Oil

1 ½ teaspoons Baking Powder

1 teaspoon Vanilla Extract

1/2 teaspoon Allspice

1/2 teaspoon Cinnamon

½ teaspoon fine Kosher Salt

Pull eggs and milk and allow to come to room temp.

Lightly oil a 9” square baking pan. Add a tablespoon of flour and dust the oil evenly, then tap out the excess flour.

In a large mixing bowl, combine and mix well the flour, oats, sugar, baking powder, allspice, cinnamon, and salt.

In a separate mixing bowl, add milk, eggs, oil, and vanilla – whisk to thoroughly incorporate.

Position a rack in the center slot and preheat oven to 350° F.

Add wet mix to dry and fully blend the two with a kitchen spoon – allow the batter to rest while the oven finishes preheating.

Spread the batter evenly into the pan, then bake until edges of the bars are golden brown, about 25-30 minutes.

Remove from oven and allow to cool in the pan until handleable, about 15 minutes.

Cut into 12-16 bars, and store in airtight glass.

Author: urbanmonique

I cook, write, throw flies, and play music in the Great Pacific Northwet.

6 thoughts on “Urban’s Not Too Damn Bad For Ya Breakfast Cookies & Bars”

    1. Thank you, Sir! What I really dig is the easy variability – change nuts, fruit, sweetener, or spice, and you get a whole different animal – by far the best so far was made with Jim and Shel’s amazing honey

      1. Same honey here! Only tweak this first time was using hazelnuts instead of pecans. Much less dense than I would have thought spooning out the batter.

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