Oatmeal Pecan Breakfast Cookies ~ easy recipe

These are an easy seasonal delicacy loaded with good energy. Make them for breakfast on-the-go, and yes, you can eat them any time. They are a very healthy cookie, with no sugar. Before you stop at no sugar, give them a try! They are tasty! Makes about 20 smallish spoon sized cookies.

What you’ll need ~ a blender & oven

Ingredients; (all organic please and thank you!)

• 1 + 1/2 C rolled oats*

• .75 C pecan pieces*

• Pecan halves for decoration

• 1 C oat milk or comparable

• 1/2 C or more of currants, raisins or cranberries (or all 3) (do not scrimp here)

• 1 T Olive oil

• 1/8 tsp baking soda

• 1/4 tsp Celtic sea salt

• 1-2 tsps of Celeyon cinnamon (Celeyon cinnamon is shown to support sugar metabolism in the pancreas)

• Pinch or so of vanilla powder

5 Step Directions;

1. Blend 1/2 C of pecans and 1/2 C of rolled oats and other dry ingredients until fairly smooth, It does not have to be fine, and don’t blend until you have made pecan butter! That’s overkill. (Adding the baking powder, salt, cinnamon, and vanilla powder to the blender at this time, helps to mix it all evenly.)

2. Transfer to a bowl, add the remaining rolled oats, oil, milk, and loosely chopped pecans, currants, cranberries, etc, and mix thoroughly.

3. Add the remaining pecans to the blender and chop loosely leaving lots of texture, then add to the bowl and mix in.

4. Spoon out onto a parchment paper lined cookie sheet and add a pecan half to the top.

5. Bake at 350º for 15-20 mins. Note: if you make bigger cookies, cook them a longer.

I am a nutritional chef by background, and the recipes I post on this site are all designed to be high-energy or high-vibration food ~ for your soul ~ for your health. Please comment below if you have tried them!