When I was pregnant with Zac I had terrible reflux in the mornings and I was really turned off by the idea of having breakfast first thing in the morning. Unfortunately my morning sickness meant that I had to eat something to keep my blood sugar levels stable and keep the nausea at bay. These Pick n’ Mix Breakfast Cookies just happened to be the answer to my problem. They’re almost like a muesli but made into a cookie, which was something my stomach was able to handle at the time. They gave me enough energy to get through to mid-morning where I was able to have a more substantial breakfast.
The thing is, even after getting through my pregnancy with Zac I’ve still found myself making these cookies, they’ve made a fantastic snack during those early ravenous days of breastfeeding, a great afternoon snack for Millie and have also been great to have on hand during those busy mornings.
They’ve got the name ‘Pick n’ Mix’ because what you add into them can be entirely dependent on what you’ve got in the pantry, I’ve used dried blueberries and sliced almonds in the ones in the photo above but I’ve also tried these combinations which have worked really well.
- Dried Apricot (choose the sulphur-free kind) & Almond
- Dried Cranberries & Pistachios
- Sultanas and Roasted Cashews
- Pitted Dates and Pecans
- Macadamia and Dark Chocolate (for a sneaky treat)
- You could also try a fruit-free version with only nuts and seeds, or a nut-free version for school with only fruit and seeds
The inclusion of oats provides sustained energy and fibre, while the nuts and seeds provide protein and healthy fats, the fruit and honey provide the sweetness and there is no need to add any refined sugar into the mix. All in all these make a great small breakfast for pregnant women struggling with morning sickness, a great snack for the ravenous nursing mama and hungry toddler and a great healthy treat option for the school lunchbox. I highly recommend you make up a batch today and getting creative with your add-ins.
NOTE: If you’re making these for small children make sure to finely chop the nuts if including them to prevent choking.
- 2 1/2 cups of oats
- 1 cup desiccated coconut
- 50g unsalted butter, cubed
- 2 tbsp coconut oil
- 1/2 cup dried fruit of your choice, chop or slice larger ones like apricots and dates
- 1/2 cup nuts, chopped or sliced
- 1/4 cup seeds (sunflower or pepitas work well)
- 1/4 cup honey
- 1 egg
- 1 tsp vanilla
- pinch cinnamon
- Preheat oven to 160 degrees celscius
- Place all ingredients into the bowl of a stand mixer
- Mix on low speed until combined and then increase speed to medium and mix until oats begin to become quite ‘sticky’ and the mixture can be formed into balls easily (usually around 3-5 minutes).
- Roll mixture into balls (about the size of a golf ball), flatten slightly and place onto a lined baking tray.
- Bake for 15 minutes or until golden. Cool on a wire rack and store in a glass container for up to a week.
- If you are making these for a small child ensure that the nuts are chopped finely to prevent choking.