Cereal Bar Cookies (Whole Grain Oats + Natural Fruit Spread, gluten free)

I don’t know about your kids, but mine used to love packaged, processed snacks.  When we made the change to real food and away from processed foods 16 months ago, snacks were the first thing I tried to make at home… These remind me of a Nutrigrain Bar, only they are in cookie form.  They are a bit crumbly, and messy for 2 and 3 year olds with the jam that spills out… but, the recipe is simple and the ingredients are clean, so to me, a little mess is worth it.

cereal bar cookies (made with whole grain oats and natural fruit spread, gluten free)

  1. Combine ground oat flour and sea salt and stir to combine.  You can either buy oat flour, or you can just throw your oatmeal in the food processor and grind it yourself.  Either way is just fine.  
  2. In a saucepan over low heat, melt butter.  Add syrup and vanilla.  Stir to combine.
  3. Pour wet ingredients into dry ingredients and stir until combined.
  4. Split dough in half.
  5. Using half of the dough, press into silicone muffin pan liners.  You should have enough for 12 full size muffins.  Press dough down into the bottom, and press up the sides, making a cup in the muffin liner.
  6. Scoop approximately 1 teaspoon of jam into each dough cup.  Careful not to overfill.
  7. Using the other 1/2 of the dough, form 12 equal sized balls.  Then press on each ball to flatten, forming a disc.
  8. Place the discs on top of the muffin cups filled with jam, pinching at the sides to create a seal.  If you don’t do this, jam will spill out the sides… which isn’t terrible, but they won’t look as pretty and will be messier.
  9. Bake in 350F oven for 20-25 minutes, or until golden brown.
  10. This is the MOST IMPORTANT step:  remove from oven, and DO NOT TOUCH for 30 minutes or more until cooled.  I feel like these hold together soooo much better when cool. If you try to remove them from liners while they are still hot, you will end up with a crumbly oat and jam mess.  So have a little patience.
*Use organic ingredients whenever possible.
**Adapted from Once A Month Mom.
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Remember how I said awhile back that part of our whole food journey as a family has been to not eliminate treats completely, but to reinforce to our kiddos that treats are just that, treats? We don’t get them on a daily basis and we don’t eat them from packages much anymore, but that being said, I don’t feel one bit guilty about making a batch of delicious brownies from good, quality ingredients for my family. These brownies. I cannot quit making these brownies. In December, I even made them two days in a row. The first days batch got crumbled and put into our vanilla ice cream mixture and became Brownie Ice Cream… so of course I had to make them the next day to eat with our Brownie Ice Cream… right?!

These guys are super easy to make and they are wheat-free. If you have oatmeal on hand, just blend up 1/4 cup of oats to use or you can buy oat flour in the bulk section of your grocery store.

Delicious, friends. I am warning you. Now you are going to have a brownie problem. Oh, and this is another Sprouted Kitchen inspired recipe. She is awesome.

oat flour brownies

  • 5 tablespoons Kerrygold Butter – Unsalted
  • 9 ounces good quality dark chocolate, like Theo Chocolate Bar, chopped (I use 3 of these bars)
  • 1/4 organic natural cane sugar (Next time I am going to try to substitute 100% Pure Maple Syrup and see how that works.)
  • 2 eggs, at room temperature
  • 1 teaspoon 100% pure vanilla extract
  • 1/4 cup oat flour, or ground oats (be sure to select gluten-free oats if you need GF brownies)
  • Pinch of salt
  • Maldon Smoked Sea Salt, to sprinkle on top once cooked
  • Optional add-in: 1 cup of your choice of lightly toasted diced nuts, our favorite is pecans
1. Pre-heat oven to 350.
2. In a medium saucepan, melt the butter over low heat and stir in the chocolate. Stir constantly until mixture is melted and remove from heat.
3. Add in the vanilla and sugar and mix.
4. Whisk in one egg at a time.
5. Add the oat flour and salt and stir vigorously for one whole minute. This step is important to ensure everything is incorporated well.
6. If adding nuts, go ahead and add these next.
7. Pour brownie mixture into a  8 inch glass pan lined with greased parchment paper and bake for 25-30 minutes or until brownies appear set, but be careful not to over cook.
8. Let these guys cool completely before you cut them. Sprinkle with salt.  Enjoy!
*Use organic ingredients whenever possible
**Adapted from The Sprouted Kitchen.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!

Coconut + Oat Breakfast Cookie (with dates, chocolate chips, pecans, + sunflower seeds)

My whole house is sick.  And when my kids are sick they don’t eat like they normally do.  Baby boy didn’t really eat dinner last night, or breakfast today, so I set out to make something full of good stuff for him, but that I knew he would eat.  And my boy will eat chocolate.  So I whipped up some “cookies” for him this morning, and he ate them.  Success.  They aren’t sweet, except for the chopped dates and the chocolate.  And they are full of goodness.  Protein.  Good fats.  And more protein.  Also chocolate.  I hope you guys like them as much as we do.  Feel free to make them, and eat them, even if you aren’t sick.

coconut and oat breakfast cookie

  • 1 1/2 cup oats
  • 1 cup finely shredded, unsweetened coconut
  • 1/4 cup almond flour
  • 1/2 cup chopped raw pecans
  • 1/2 cup raw, unsalted sunflower seeds
  • 1/2 cup chopped dates
  • 1/2 cup chopped dark chocolate (I use an organic, 85% dark Theo Chocolate Bar)
  • 3 eggs
  • 1/4 cup coconut oil
  • 1 tablespoon 100% pure vanilla extract
  • 1/2 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
1.  Combine oats, almond flour, coconut, salt, cinnamon, and allspice in large bowl.
2.  Add dates, pecans, sunflower seeds, and chocolate.  Stir until combine, taking care to make sure dates are spread evenly throughout and not clumped together.
3.  In a separate bowl, combine eggs, coconut oil, and vanilla.
4.  Stir the wet ingredients into the dry.
5.  On a cookie sheet lined with parchment paper, press mixture into medium-sized cookie cutter, then press out mixture and remove cutter.  My cutter is about 2″ in diameter, and about 1″ in depth.  Repeat until all mixture is gone.  Mine made 20 cookies.
6.  Bake in 350 F oven for 12-15 minutes, or until golden.  Eat.  Enjoy.


*Use organic ingredients whenever possible.

Cranberry Crisp

This recipe comes from my daughter’s preschool. I love, love, love this preschool. Jonah went there last year for Pre-K and that is when I fell in love with it. Such a wonderful community of such loving people. We had no intention of sending Dorothy there until Pre-K, but I couldn’t bear being away from there a whole year. And I knew she would absolutely love preschool.  Every year they have the sweetest Thanksgiving performance followed by their Thanksgiving feast. They ask parents to bring one of three designated dishes and this crisp is one of those. Last year when my son was there, I made this crisp with the brown sugar, margarine, and canned cranberries that was on the original recipe and then I made it again for our family because I loved it so much. This year I tweaked it. Instead of brown sugar, I used maple syrup and not as much. Instead of margarine, I used extra virgin coconut oil. And instead of canned cranberries, I used fresh, whole cranberries from the farmer’s market. I also added cinnamon and nutmeg. Because in my opinion, everything could use cinnamon and nutmeg, right? It was delicious. Cranberries are super tart, which I like, but if you don’t you could heat them on the stove and add a little bit of water and honey or maple syrup. Then you could mash the cranberries once they have softened. This would give the dish a gooey element that mine was missing by using whole, non-mashed cranberries. Super yummy for breakfast alongside a hot cup of coffee! Let me know how you like it!

  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups rolled oats
  • 1/2 cup pure maple syrup, about 2 tablespoons extra for drizzling over cranberries
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup melted coconut oil
  • 1 cup fresh cranberries, or enough to cover the bottom layer of the crisp
1. Mix all of the ingredients together except for the cranberries.
2. Press half of the mixture in a 9 x 13 pan.
3. Bake for 20 minutes, in 350 oven.
4. Spread cranberries on top of the crust, drizzle with maple syrup and press the rest of the oat mixture on top.
5. Bake again for 25-30 minutes or until top is golden brown.


*Use organic ingredients whenever possible.


There is nothing quite like homemade granola.  It is easy to customize, easy to make, tastier than the store-bought stuff, and something you can feel good about feeding your family.  I love having control over what ingredients my family eats.  I hope you will try this – I’m pretty sure we eat this every single day.

  • 7 cups organic whole oats
  • 4 cups sliced almonds (or any combination of other nuts you like – cashews, pecans, peanuts… You could also sub dried fruit – apricots, raisins, cherries, blueberries, etc…)
  • 2 cups unsweetened, shredded coconut
  • 1 cup raw sunflower seeds
  • 1 cup raw pumpkin seeds
  • 4 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cardamom
  • 1 cup honey
  • 1/2 cup butter
  • 1/2 cup coconut oil
1.  Combine oats, nuts, coconut, and seeds in a large mixing bowl.  Add spices.
2.  In a skillet over low to medium heat melt honey, butter, coconut oil, and vanilla until combined.
3.  Pour wet ingredients over dry, and stir until dry ingredients are evenly coated.
4.  Spread mixture out onto two cookie sheets lined with parchment paper.
5.  Bake at 250 for 75-90 minutes – stirring every 20 minutes.
6.  Remove from oven when granola is golden brown – allow to cool.  Transfer to air tight container and enjoy!
NOTE:  The recipe above makes nearly 16 cups of granola.  We go through this amount every 2 weeks, but recognize it is a substantial amount of granola.  If you want, feel free to cut the recipe in half.


*Use organic ingredients whenever possible.
**Adapted from 100 Days of Real Food.

Peanut Butter Cookies

Ok, so.  These cookies are good, but not super sweet.  My husband and kids really like them, but we haven’t had a sugar-filled cookie in almost a year.  I’m pretty sure that our taste has changed, and thankfully, things that aren’t very sweet taste amazing.  That being said, if you are looking for a treat full of good, healthy stuff, this is a great option.  They are SUPER easy to make, and you could easily spice them up with various ingredients.  Chocolate, more syrup, etc.  I feel like I keep saying this, but for me, treats I feel good about giving my kids are the best.  Hope you enjoy!

  • 1/4 cup milk
  • 1/4 cup 100% pure maple syrup
  • 1/2 cup peanut butter (make sure the only ingredients are peanuts and salt…)
  • 1/4 cup flaxseed meal (ground flax)
  • 1 1/2 cups oat flour (ground oats)
1.  Mix syrup, peanut butter, and milk until combined.
2.  Add flaxseed meal and mix.  Allow to sit for a couple of minutes.
3.  Stir in oat flour.
4.  Roll into balls, and press with a fork to flatten.
5.  Bake on parchment lined cookie sheet in 350 oven for 10 minutes, or until golden brown.  Makes 10-14 cookies depending on size.


*Use organic ingredients whenever possible.
**Adapted from Oh Ladycakes.

Peanut Butter + Banana Oat Cookies

If you have any bananas lying around that are getting super ripe, these cookies are an easy yummy treat! They satisfied the sweet “teeth” in my house and didn’t last very long at all. It’s a really flexible recipe that makes it really easy to add in whatever you’d like and these would still turn out great. The original recipe called for 1/4 cup of cocoa, I left it out and added an additional 1/4 cup of peanut butter. You could also throw in flax seeds, chia seeds, unsweetened coconut flakes, chocolate chips – you name it! Enjoy!

  • 3 bananas
  • 2 cups old-fashioned oats
  • 1/2 cup creamy peanut butter
  • 1/3 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • Dash of cinnamon
1.  Preheat oven to 350.
2.  Mash bananas in a large bowl, then stir in remaining ingredients.
3.  Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Sprinkle with cinnamon if desired.
4.  Bake 10-12 minutes or until cookies start browning. I kept my cookies in the fridge where they didn’t have to wait very long to be eaten.
*Use organic ingredients whenever possible.
**Adapted from Once a Month Mom.

Energy Balls

This is a great, super easy snack…. It’s filled with good stuff, doesn’t require any baking, and is good for the kids and adults.  I usually make a batch or so a week and keep them in the refrigerator to grab when we are on the go or trying to get out the door in a hurry.  This
recipe is really flexible and you could easily change it up…. different nuts, dried fruit, more chocolate, etc….

  • 1 cup old-fashioned organic oats
  • 1 cup unsweetened coconut flakes (toasted)
  • 1/2 cup peanut butter
  • 1/3 cup honey
  • 1/2 cup flax seed meal
  • 1 teaspoon pure vanilla extract
  • 1/4 cup chia seeds
  • 1/4 cup dark chocolate chunks
1.  Combine all ingredients in a large bowl, and chill for 20 minutes.  This allows the mixture to set a little bit so that it is easier to roll into balls.
2.  Remove from refrigerator, and roll into balls, approximately 1″ round.  These keep for approximately one week in air tight container in the refrigerator.


*Use organic ingredients whenever possible.