Breakfast in a Cookie

"This is a brilliant way to get your bowl of oatmeal, milk, and fruit all in a convenient, not to mention delicious cookie! This recipe makes a lot so you can freeze plenty for weeks of quick breakfasts, desserts and snacks." Zonya, Lickety-Split Meals

Makes 60 cookies

1 c. oat bran (dry, uncooked)
3/4 c. orange juice
1 c. + 1 T. applesauce, unsweetened
2 T. canola oil
1 c. honey
1/3 c. firmly packed brown sugar
3 lg. eggs
1 1/2 T. vanilla
1 T. grated orange rind OR 2 t. orange extract
3 c. whole-wheat pastry flour OR 1 1/2 c. whole wheat flour & 1 1/2 c. while flour
1 T. baking powder
1 1/2 t. baking soda
1 c. nonfat dry milk
2 1/2 c. oats (quick cooking or old-fashioned)
1 c. nuts
1 c. raisins
1 c. ground flax seed (opt)

Position oven racks to accomodate 2 sheets at a time in the center of oven. Preheat oven to 375. Coat nonstick cookie sheets with cooking spray.

Mix together oat bran and orange juice in a small bowl and set aside to soak for 10 minutes. Meanwhile, combine applesauce, oil, honey, brown sugar, eggs, vanilla & orange rind in a large bowl, using electric mixer, until smooth. Measure flour, baking powder and baking soda into a sifter and sift over applesauce mixture.

Add the soaked oat bran and remaining ingredients to the large bowl and mix thoroughly with a strong wooden spoon. Drop by slightly heaping tablespoons 1" apart. (To save time, load cookie sheets up with as many cookies as possible, baking 2 trays at a time. Stagger trays 1 to the left and 1 to the right, to allow air circulation around each outer edge.) Bake until lightly browned or 12-14 minutes.

This recipe takes a little while to prepare, but it makes so many and it comes in extremely handy when you're short on time and need a nutritious breakfast on the run. It tastes great, too! Even my kids love them. --Keri

Fruit Salad with Poppy Seed Dressing

1 c. lemon yogurt
1 t. vanilla
1 t. poppy seeds
1 large orange, peeled, segmented & then segments sliced in half lengthwise
1 banana, sliced into 3/4 inch slices
1 apple, cut into bite-sized chunks
1 c. grapes
1 T. toasted wheat germ or Forget-the-Fat Granola per each serving (optional)

1. In a small bowl, combine the yogurt, vanilla and poppy seed. Stir until thoroughly mixed.
2. In large/medium sized bowl, add fruit. Stir in the yogurt mixture until fruit is covered.
3. Serve, topping w/ wheat germ or granola, if desired.

This is another Dr. Phil recipe. Can you tell I use his cookbook a lot? --Keri

Refrigerator Applesauce Bran Muffins

24 muffins

1 1/2 c. original All-Bran cereal
1 c. oat bran
3/4 c. wheat bran
1/2 c. uncooked old-fashioned oats (not quick cooking)
2 1/2 c. boiling water
2 c. whole-wheat flower
1/2 c. Splenda (or sugar)
2 T. baking soda
1 t. ground cinnamon
1 t. salt
2 c. low-fat or fat-free buttermilk*
3/4 c. unsweetened applesauce
1/2 c. pasteurized egg substitute (or 2 eggs)
1/4 c. canola oil

*Don't have buttermilk? Make the equivilant by adding several teaspoons of white vinegar to each cup of milk.

1. Combine the All-Bran, oat bran, wheat bran, and rolled oats in a large bowl. Pour in the boiling water and stir until thoroughly moistened. Set aside for 15 minutes.
2. Meanwile, combine the whole-wheat flour, sugar substitute, baking soda, cinnamon, and salt in a second large bowl.
3. Mash out any lumps in the bran mixture, then stir in the buttermilk, applesauce, egg substitute, and oil until smooth. Stir in the whole-wheat flour mixture until well blended. The batter will be thick, so using an electric mixer or potato masher might make this easier. Cover and refrigerate for up to 3 weeks. (I prefer to make them all at this time so I don't have to bake one whenever I want it. I just keep a few in the fridge and freeze the rest.)
4. To bake the muffins, position a rack in the center of the oven and preheat to 375. Fill muffin cups about 2/3 full.
5. Bake until puffed and golden brown, about 25-30 minutes. Cool muffins in tin for 3 minutes, then serve or transfer to a wire rack to cool completely. Baked muffins can be stored in an airtight container at room temperature for up to 3 days.

Yet another Dr. Phil recipe. This one is really good! I just warm a muffin up for 20 seconds in the microwave before eating. --Keri

Forget-the-Fat Granola

12 servings, A serving is 1/2 cup

3 c. uncooked old-fashioned oats (not quick cooking)
3/4 c. wheat germ
1/3 c. whole raw almonds, roughly chopped
2 T. shelled raw sunflower seeds
1 t. ground cinnamon
1 t. salt
1 c. unsweetened apple-juice concentrate, thawed
1 c. dried cranberries or raisins

1. Preheat the oven to 325.
2. Combine the oats, wheat germ, almonds, sunflower seeds, cinnamon, and salt in a large bowl. Add the juice concentrate. Stir well, and spread mixture even on a large rimmed baking sheet.
3. Bake, stirring every 5 minutes or so, until lightly browned, about 40 minutes. Place baking sheet on a wire rack and cool to room temperature. Mix in dried cranberries or raisins, then pour into a sealable container or plastic bad and store at room temperature for up to 2 months.

This is seriously the BEST granola I've ever had. The fact that's it's healthy is an added bonus. This is from Dr. Phil's The Ultimate Weight Solution Cookbook. --Keri