Cranberry Pecan Breakfast Cookies

Oatmeal, flax, pecans, and lightly sweetened dried cranberries come together to create the perfect breakfast for those mornings when you’re on the go. I’m a big fan of loaded bowls of oatmeal in the morning but sometimes there just isn’t time!! Enter this gorgeous nugget of whole grain goodness. Everything you love about a bowl of oatmeal in cookie form.

Cranberry Pecan Breakfast Cookies
Coffee to-go (gotta have the coffee!!) and a couple of these babies and you’re all set to battle that back-to-school traffic! My almost 1st grader actually still has a couple weeks until school starts but I like to be prepared. These breakfast beauties freeze wonderfully, so you can easily bake up a batch or two, freeze them, and then enjoy all week long. In addition to breakfast, I’ve also found that these make a great pre-workout snack. The whole grains stick with you throughout your workout, providing a nice constant energy source, while the cranberries give that little sugar burst to get you started. Plus, they are small enough that you don’t feel heavy and weighed down.
Cranberry Pecan Breakfast Cookies
A few notes before we get started.
1) I used OceanSpray reduced sugar Craisins and LOVED the great cranberry taste without all the added sugar. I’m not being sponsored or paid in any way by OceanSpray, I was just super excited to find these and thought you might be too:)
2) If you aren’t the biggest fan of cranberries or pecans, you could easily substitute your favorite dried fruit or nut, no problem.
3) I am admittedly a slight cinnamon fanatic, so I used 2 teaspoons and LOVED it swirled throughout the oats, cranberries, and pecans. However, if you are more of a ‘hint of cinnamon’ kind of person, then I would suggest only using 1 teaspoon.
Let’s bake.
Cranberry Pecan Breakfast Cookies

Cranberry Pecan Breakfast Cookies

  • Yield: 16 cookies
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes


  • 1 1/2 quick oats
  • 1/2 cup white whole wheat flour
  • 1/3 cup golden milled flaxseed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/2 cup brown sugar, packed
  • 2 tablespoon butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup reduced sugar dried cranberries (regular dried cranberries or any dried fruit is fine)
  • 1/4 cup pecan pieces


  1. Preheat oven to 350

  2. In a small bowl, combine oats, flour, flax, baking powder, baking soda, and cinnamon.

  3. In a medium bowl, whisk together sugar, applesauce, butter, egg, and vanilla until smooth.

  4. Stir in oat and flour mixture and mix well.

  5. Fold in dried cranberries and pecans.

  6. Using 2 tablespoons of dough, spoon onto parchment paper lined baking sheets.

  7. Bake for 8 minutes.

  8. Allow to cool for 10 minutes before removing from sheets.


Nutrition Facts Servings 16.0 Amount Per Serving Calories 124 Total Fat 4g Saturated Fat 1g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 15mg Sodium 61mg Potassium 30mg Total Carbohydrate 20g Dietary Fiber 3g Sugars 9g Protein 3g

Cranberry Pecan Breakfast Cookies

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