Breakfast Grab-and-Gos

These kid-friendly breakfast treats are full of nutritious ingredients -- great to pack in your bag if you're on the run.

Mairlyn suggests freezing these in individual bags and popping one into your bag the night

before you know you’re going to have a grab-and-go kind of morning. Kids love these, too!

Breakfast Grab-and-Gos



Dry ingredients:

11/2 cups (375 mL) oat bran

1 1/2 cups (375 mL) large flake oats

1 cup (250 mL) whole wheat flour

3/4 cup (175 mL) ground flaxseed      

1/2 cup (125 mL) Scottish, Irish or steel-cut oats

2 tbsp (30 mL) wheat germ

2 tbsp (30 mL) cinnamon

1 tsp (5 mL) baking soda

1 cup (250 mL) dried cranberries or blueberries       

1/4 cup (60 mL) at least 60% cocoa mass chocolate chips

1/2 cup (125 mL) walnuts, chopped coarsely

Wet ingredients:

2 Omega-3 eggs

1/4 cup (60 mL) canola oil – measure accurately

3/4 cup (175 mL) dark brown sugar, packed

One – 4.5 oz. (128 mL) jar baby food strained prunes    

1 tbsp (15 mL) pure vanilla extract

1.    Make sure the oven rack is in the middle of your oven.

2.    Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper, two if you have them.

3.    In a large bowl mix together the dry ingredients: oat bran, oat flakes, whole wheat flour, flaxseed, steel-cut oats, wheat germ, cinnamon, and baking soda using a rubber spatula or a large spoon.

4.    Add dried cranberries or blueberries, chocolate chips, and walnuts and stir well.

5.    In a medium bowl whisk together the wet ingredients: eggs, oil, brown sugar, baby food prunes and pure vanilla extract until well blended.

6.    Add this to the dry ingredients and stir until it’s really well combined. You can use a stand mixer if you like or a large spoon. I like to mix it with my hands, but the dough is sticky.

7.    You want to make eighteen Grab and Goes, so eyeball an amount that’s bigger than a golf ball and smaller than a tennis ball. Scoop out the batter and then press down so they are 3/4 -inch (2 cm) thick and about 3.5-inches (9 cm) wide. If you have a 1/4 cup (60 mL) ice cream scoop that has a release button, this is a perfect time to get it out of your junk drawer.

8.    The batter is sticky; either lightly press down with the back of a metal tablespoon or dampen hands and then lightly press down. I use my hands.

9.    Bake for 13-15 minutes. Remove cookies from oven and let sit on the cookie sheet for 5 minutes to set. Gently remove to a cooling rack. Let cool completely and then store in an airtight container for up to 2 weeks, or freeze up to 3 months.

Makes 18

Each Grab-and-Go contains:

256 Calories, 10.4 g Total Fat, 1.7 g Sat Fat, 0 g Trans Fat, 81 mg Sodium, 37.8 g Carbs, 5 g Fibre, 1.3 g Soluble Fibre, 14.7 g Sugar, 7 g Protein.

Diabetes Food Choice Values Per Serving

2 Carbohydrates, 2 Fats

Mairlyn Smith PHEc