Bake Time
15-18 minYield
1 dozenRating
/rating_on.png "1 Star")
/rating_half.png "4 Stars")
/rating_off.png "5 Stars")
Loading...| 1 cup ROGERS PORRIDGE OATS STEEL CUT BLEND | |
| 1 cup boiling water | |
| 1 cup ROGERS WHOLE GRAIN WHOLE WHEAT FLOUR | |
| 1 tsp baking powder | |
| 1/2 tsp salt | |
| 1 tsp cinnamon | |
| 1/2 tsp ginger | |
| 2 eggs, lightly beaten | |
| 1/3 cup oil | |
| 1/2 cup brown sugar, packed | |
| 1 tbsp finely grated orange zest | |
| 1 tsp vanilla | |
| 1/2 cup sliced or chopped almonds | |
| 1/2 cup dried cranberries | |
| 1/4 cup sunflower seeds | |
| 1/2 cup chocolate chips (optional) |
Cookies? For breakfast? Yes, please!
| 1. | Cookies? For breakfast? Yes, please! These nutritious cookies are a delicious way to get your morning oats – great especially for weekdays if you’re in a hurry to get out the door! With Steel Cut Porridge Oats and 100% Whole Grain Whole Wheat Flour, these tasty treats pack 5 grams of fibre and 6 grams of protein per serving. |
| 2. | Preheat oven to 350 degrees. In a large bowl, pour boiling water over porridge oats; cover with a plate and let stand 10 minutes. |
| 3. | Meanwhile, in a separate bowl, whisk together flour, baking powder, salt, cinnamon and ginger. Set aside. |
| 4. | Stir the eggs, oil, brown sugar, orange zest, and vanilla into the porridge oats. Add to flour mixture and mix gently to combine. Incorporate almonds, cranberries, sunflower seeds and chocolate chips (if using). |
| 5. | Drop batter onto a greased or parchment-lined baking sheet, using about 1/4 cup per cookie. Flatten cookies slightly and form into nice circles. Bake 15-18 minutes, until golden and centres are set. Cool on wire racks. |
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