Cranberry Pistachio Breakfast Cookies

Need a quick grab and go breakfast treat? Cranberry Pistachio Breakfast Cookies are just the ticket!

Cranberry Pistachio Breakfast Cookies

I am always looking for a quick and easy grab and go breakfast. Granola bars are great, but I want to know …….and be able to pronounce the things that are in my food.

I know this is odd, but I do not like cooked oatmeal, I love how it smells….must be a texture thing. But, I love it in a baked item. Weird right?

Cranberry Pistachio Breakfast Cookies

Oatmeal is good for you and can help reduce cholesterol, can help stabilize blood sugar, and may reduce the risk of heart problems when combined with a heart healthy diet. Plus in these cookies it tastes awesome.

While I admit the other items in the cookie may not be the lowest in fat or sugar, they all have certain benefits.

Cranberry Pistachio Breakfast Cookies

Pistachios…my new favorite nut, as I eluded to in the Pistachio Pudding Bundt Cake post earlier this week…..are cholesterol free, sodium free and lower in fat than other nuts. They have potassium, and fiber. Adding pistachios to carb rich food such as rice and pasta may have a glucose and insulin lovering effect.

Everyone know the benefits of bananas, plus they can replace fat in baking so, double score for the banana.

I know, I know, dried cranberries have sugar, but buy the low sugar variety and keep your consumption at a reasonable amount and it’s all good!

Cranberry Pistachio Breakfast Cookies

Same goes for coconut. It is enjoying its day in the sun, but as it is high in fat content be mindful of its consumption.

Mixing the cookies was easy. ai used a ring for a mason jar as a mold to ensure that all the cookie were round and of the same size.

Another thing I discovered is that the longer these cookies set the better they taste, the flavor just sorta blend to gather and complement each other.

Cranberry Pistachio Breakfast Cookies

For this recipe I used as much organic as I could find to increase the benefit. The combo of all the ingredients gives a fiber filled, cookie that keep your sugar level even and a boost of energy to last you for the morning, until that mid morning snack, which could be another Cranberry Pistachio Breakfast Cookie!

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Cranberry Pistachio Breakfast Cookies

  • Author: Marty Boyd
  • Yield: 20 1x

Ingredients

Scale
  • 1½ cups rolled oats
  • 1 cup unsweetened coconut flakes
  • 1 tablespoon Chia seeds
  • ½ teaspoon salt
  • ¾ cups coarsely chopped Pistachios
  • ½ cup dried Cranberries
  • 3 very ripe bananas, mashed
  • ¼ cup coconut oil, warm enough to be liquid
  • 1 tablespoon Honey
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°. Combine oats, coconut, Chia, salt, pistachios, and Cranberries. Stir in bananas, oil, honey and vanilla until well combined.
  2. Press 2 tablespoons of mixture into a 2½-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.
  3. Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.

 

Monte Cristo Skillet Bread

Monte Cristo Skillet Bread

Well, the flu kept it’s hold on me all week…….ugh!

But, on a brighter note, I feel much better! So good, I made a little somethin, somethin for a snack ,which turned out to be even better for a lunch or brunch. Monte Cristo Skillet Bread!
It’s all the best things about a Monte Cristo Sandwich in a cast iron skillet.

Sometimes, in the food blog world, happy mistakes happen. I was trying my hand at making a bubble bread…….. cut up biscuits, sauce, maybe a little meat, and some cheese. These recipes are all over Pinterest.

All I had was a can of pop and fresh Italian bread, some ham, and swiss cheese. But I needed a sauce…….hmmmm. How about the egg dip you dip the sandwich in to fry it……..it could work…..maybe……and it would be baked not fried. Well, baked was good, and as my love for the cast iron skillet grows, I decided it would be a good vessel.

Monte Cristo Skillet Bread

But, the egg dip for the sandwich would be kinda thin, so I added a bit of flour and some sugar for a touch of sweet. Dijon mustard for flavor……we love mustard at our house <3

I cut up the bread in fairly large chunks, cubed the ham and cheese and threw it into the bowl with the make-shift sauce, mixed it all up…..gently of course, into a cast iron skillet and into the oven. I must admit the baking time I was somewhat amazed by. It required a wayyyyyy longer time than I originally thought, but it was worth the wait!

While it was baking I kept thinking, it should have a dip? Monte Cristo Sandwiches are served many times with raspberry jam and dusted with powered sugar. I still like mustard with ham and swiss……..hey……what if I mixed the two together??? How sweet it was, adding just a bit of fresh rosemary……yum!

After letting the bread cool for just a few minutes, I realized my dream of a Bubble Bread was not going to come together, I cut wedges instead. A smear of the raspberry-dijon on a plate…….a little on the side for dipping. Monte Cristo Skillet Bread. Tim loved the raspberry-dijon dip which we both decided will have a place in another recipe.

Monte Cristo Skillet Bread 2

Now, this had a bonus for us…. I figured you could cut the bread into 8 – 16 pieces, depending on how you were serving it,how many you were serving, and if you had other stuff along side. We just ate it for a snack, so there was quite a bit left over………Grab and Go Breakfast……..yeah, just a quick zap in the wave and out the door you go. Now, I do not recommend the sauce for this……..cause if you are like me a drip will find it’s way to the front of your shirt every time!!!

No matter what you are serving this for ………lunch, brunch, snack or grab and go breakfast…try it ….you’ll like it!!!

Monte Cristo Skillet Bread Collage

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Monte Cristo Skillet Bread

Monte Cristo Skillet Bread

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 16 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 113.2 0z. can Pillsbury Simply Rustic French Bread
  • 1 cup flour
  • 2 tsp. baking powder
  • 2 tablespoons sugar
  • 1 large egg
  • ¾ cup of milk
  • 1 tablespoon dijon mustard
  • ¼ tsp. salt
  • 1 cup ham, cubed
  • 1 cup swiss cheese, cubed

Instructions

  1. Cut the french bread dough into large cubes, and set aside.
  2. In a large bowl sift together the flour, sugar, baking powder and salt.
  3. In a separate bowl, combine the milk, dijon mustard, and egg thoroughly.
  4. Add the egg mixture to the dry ingredients and combine until there are no lumps. The batter should be slightly thin, but thick enough to stick to the cubed bread dough. If the batter is to thick add a touch more milk.
  5. Add bread dough, cubed, ham and swiss cheese. Place in a cast iron skillet or a baking dish sprayed with non-stick cooking spray.
  6. Bake in a 375* oven for 18-20 minutes.
  7. Remove from oven and allow to cool slightly. Serve with Raspberry-Dijon Dipping Sauce.

Keywords: bake, brunch, cast iron skillet, dijon, ham, swiss cheese

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Raspberry-Dijon Dipping Sauce

  • Author: Marty Boyd

Ingredients

Scale
  • 1/2 cup raspberry jam
  • 2 tablespoons dijon mustard
  • 1/2 teaspoon fresh rosemary, minced

Instructions

  1. Combine all ingredients in a small sauce pan mixing well. Heat over low heat until heated trough.
  2. Serve.

Monte Cristo Skillet Bread Info