First of all, a big, warm thank you to everyone who left comments, tweets & emails regarding yesterdays post. You guys warmed my heart and I so loved learning more about you. The best readers in the world? Quite possibly. You’ve inspired me to be real more often.
And now on to the goods: these breakfast cookies. Because they are DAMN good. And healthy! I really didn’t even know that the combination was possible. I originally found the recipe here, but couldn’t track down dried blueberries (my local bulkbarn shut down and I’ve since wandered around like a lost puppy when looking for unconventional ingredients). I have to say though that the cranberries were a nice touch though. I recommend it. I do! Not only are these guys flavourful, but they’re chock full of nutrients and definitely keep me full until lunch. Plus, they make for the perfect thing to grab when I stumble into the kitchen with my eyes half closed first thing in the morning (morning person, I am not). Check out my take on it below.
1 1/2 cups rolled oats
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