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.