Cranberry Ginger Breakfast Bites
I love back-to-school season. There is
something about new clothes and supplies and fall flavors that I just love. But
it is also a time of life getting busy and resolutions of eating better.
Breakfast always seems to be a challenge for families. Trying to find the time
or even have an appetite first thing in the morning can prove to be obstacles
to getting breakfast in little tummies.
I started making this recipe years ago,
before kids, when my husband needed a "breakfast" that was easy to
eat early in morning at work. I have adapted it over the years, making it
healthier and now smaller to suit little ones.
These breakfast bites are packed with healthy ingredients, with very little sugar, and pack easy in lunch bags and pockets. And the fact that they look like cookies helps too! They also freeze well so you can do yourself a favor and make a double batch and pop them in plastic bags in the freezer and be proud of your back-to-school preparations.
Recipe for Cranberry Ginger Breakfast Bites
- 15 minutes prep times; 40 minutes bake time
- 15 minutes prep times; 40 minutes bake time
(this recipe makes 12-24 bites, depending
on the size you scoop to bake)
- Preheat oven to 350 degrees
- In one bowl, mix the following: 1 egg, 1/2 cup sugar, 5 Tablespoons vegetable oil
- Add to the bowl: 1/2 cup oats, 1/4 cup bran, 1 1/2 cups flour, 2 Tablespoons ground flaxseed, 2 Tablespoons poppy seeds, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, 1 Tablespoon baking powder
- Mix to combine and add 1/2 cup milk
- Drop dough on lined baking sheet- I used tablespoon scoops to make small bites but you could make these larger if you wish
- Bake for approximately 20 minutes or until slightly browned on edges (repeat with remaining dough)
- Remove from oven and allow to cool on wire rack
- Preheat oven to 350 degrees
- In one bowl, mix the following: 1 egg, 1/2 cup sugar, 5 Tablespoons vegetable oil
- Add to the bowl: 1/2 cup oats, 1/4 cup bran, 1 1/2 cups flour, 2 Tablespoons ground flaxseed, 2 Tablespoons poppy seeds, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, 1 Tablespoon baking powder
- Mix to combine and add 1/2 cup milk
- Drop dough on lined baking sheet- I used tablespoon scoops to make small bites but you could make these larger if you wish
- Bake for approximately 20 minutes or until slightly browned on edges (repeat with remaining dough)
- Remove from oven and allow to cool on wire rack
- Store in an airtight container
at room temperature for up to 5 days
or freeze in bags for up to 3 months
Enjoy!
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Guest Contributor: Kimberley Mulla
My
Mom gave me my first cookbook when I was six years old. I have been baking &
cooking ever since.I specialize in artisan marshmallows & confections. I want to sell a product that I would feed my children. The ingredients are simple, often local, organic & fair trade as well.
I love making
marshmallows. Every single one. It brings me so much joy to create something
unique, tasty, and delightful.
No comments:
Post a Comment
let me know you were here . . .