Morning Glory Breakfast Cookies

The perfect make-ahead grab-n-go breakfast for busy people.

The perfect make-ahead grab-n-go breakfast for busy people.

These breakfast cookies, similar to a muffin-top, are the perfect make-ahead grab-n-go breakfast for busy people. I like to use shredded coconut in the cookie batter and a mixture of about ½-cup shredded coconut and 1-1/2 cups of the larger coconut chips mixed together for the coating mixture.


Yield: about 18-20 cookies

½-cup whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon kosher salt
¼ teaspoon baking powder
¼ teaspoon baking soda
1 large carrot (about 4 oz.), peeled, shredded (about ¾ cup)
1 large egg
¾ cup chopped walnuts
½ cup old-fashioned oats
½ cup plain greek yogurt
½ cup virgin coconut oil, melted, cooled if solid
1/3 cup pumpkin seeds (pepitas)
1/3 cup pure maple syrup
¼ cup dried cherries, chopped
¼ cup dried apricots, chopped
2 tablespoons flaxseed
¼ cup unsweetened shredded coconut
2 cups unsweetened coconut flakes

1. Preheat oven to 375o. Whisk flour, cinnamon, salt, baking powder, and baking soda in a medium bowl.

2. Mix carrots, egg, walnuts, oats, yogurt, oil, pepitas, maple syrup, flax seeds, and ¼ cup shredded coconut flakes in a large bowl. Add the dry ingredients and mix well to combine. Let sit 10 minutes at room temperature to thicken slightly. Add the dried cherries and apricots and stir well to combine. Transfer the remaining 2 cups of coconut flakes to a medium bowl.

3. Scoop scant ¼-cupfuls, roll into a ball with your palms, and drop directly into bowl of coconut flakes and toss gently to coat (dough will be sticky). Arrange coconut-coated dough on 2 large, parchment-lined baking sheets, spacing 2” apart. Flatten each ball slightly.

Rolling breakfast cookies

4. Bake cookies until coconut is golden and tops spring back when touched, 17-20 minutes. Let cool.

morning glory breakfast cookies rack

Do Ahead: Cookies can be made 4 days ahead. Store in an airtight container at room temperature. Or freeze for longer storage.

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Caramel-Nut Cinnamon Buns

Here’s another recipe I found on the King Arthur Flour Catalog’s website. They looked so good I had to try them. I wish mine had gotten that big popped up top like there’s did in the picture, but they didn’t and they still tasted amazing.

King Arthur Flour's Carmel-Nut Cinnamon Buns

The only thing I changed in the recipe was to add a little bit of their Sticky Bun Sugar along with the Baker’s Cinnamon Filling. Even though I didn’t add more than 2 tablespoons or so, I did seem to notice the difference in the buns.

caramel-nut cinnamon buns



  • 1 1/4 cups lukewarm water
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons grape seed flour, optional, for extra antioxidants
  • 3 tablespoons Baker’s Special Dry Milk or nonfat dry milk
  • 2 tablespoons sugar
  • 3 tablespoons butter
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 2 teaspoons instant yeast
  • 2 teaspoons Buttery Sweet Dough Flavor or vanilla extract
  • filling

    • 1 cup Baker’s Cinnamon Filling* mixed with 1/4 cup water
    • 2 tablespoons Sticky Bun Sugar, optional
    • 1 cup chopped walnuts, optional
    • 1/2 cup caramel bits, optional
    • *Or substitute 6 tablespoons butter, 1 cup brown sugar, and 3 tablespoons ground cinnamon for the Baker’s Cinnamon Filling mix and water (don’t add water if you make this substitution).
    • glaze

      • 1/2 cup caramel bits, block caramel, or unwrapped vanilla caramel candies
      • 3 tablespoons heavy cream or half & half

      • Directions:

        Combine all of the dough ingredients, and mix and knead them together — by hand, mixer, or bread machine — until you’ve made a soft, smooth dough.

        Cover the dough, and let it rise for 1 hour, or until puffy. Note: I very lightly oiled my dough before covering to rise.

        While the dough is rising, lightly grease 12 muffin cups, or a baking sheet.

        Gently deflate the dough, and roll it into an 18″ x 18″ square.

        Spread with the prepared cinnamon filling, the optional sticky bun sugar, if using, then sprinkle with the chopped nuts and caramel bits, leaving an uncovered strip about 1″ wide along one side.

        Roll into a log starting with a filling-covered end opposite the unfilled end. If you want the buns to pop like a corkscrew, as shown in the picture, roll the dough tightly, stretching the dough as you roll it up.

        Slice the log into 12 pieces; if your knife sticks, dip it in hot water between cuts. Or use dental floss to cut the dough.

        Place the buns in the prepared muffin pan, or space them on a baking sheet.

        Cover, and let the buns rise until puffy, about 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.

        Bake the buns for 20 to 24 minutes, until they’re a light golden brown.

        Remove them from the oven, and place on a rack to cool slightly, while you make the glaze.

        Melt the glaze ingredients together over low heat or in a microwave, stirring until smooth. Spoon over the buns.

        Serve warm, or at room temperature.

        Yield: 12 buns.

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