Apple & Raisin Oaty Breakfast Cookies

Apple & Raisin Oaty Breakfast Cookies

I’m back, as promised, with a recipe!

Apple & Raisin Oaty Breakfast Cookies

I don’t talk much about breakfast around these parts. A little odd considering I’m a breakfast devotee. I understand that people are busy in the mornings and don’t have a lot of time to put something on the table, let alone eat, but for me breakfast is like lunch and dinner in that I don’t like to have the same thing day in, day out, even if it is easier to do so.

All the same, it tends to be variations on a theme- porridge, smoothies, muffins…pancakes, etc.

These “breakfast cookies” were borne out of my need for variety. They’re made from typical breakfast ingredients- all wholesome, sustaining, good-for-you things, just in a different form to the norm. I mean, who wouldn’t want to eat cookies for breakfast?!

Apple & Raisin Oaty Breakfast Cookies

I’ve seen quite a few recipes for breakfast cookies around but none of them were what I was looking for- either filled with sugar and definitely not something I’d want to start my day with, or just a bit too virtuous with no added sweetness or fat. My requirements were that they had to be healthy, satisfying AND tasty.

Apple & Raisin Oaty Breakfast Cookies

And so I set out on my mission…The batter looked and tasted good and fortunately the end result didn’t disappoint. After a 30-minute stint in the oven I was greeted with a tray of thick, chewy cookies, just sweet enough and with plenty of goodness to see me through a morning. These are ideal for days when my good intentions fall through and I find myself trying to choke down something whilst getting dressed and packing my bag…I can just grab a couple and run for the bus!

Apple & Raisin Oaty Breakfast Cookies

Apple & Raisin Oaty Breakfast Cookies

Yield: 12 Cookies

Apple & Raisin Oaty Breakfast Cookies


  • Apple & Raisin Oaty Breakfast Cookies:
  • 1 C Unsweetened Apple Purée
  • 1/3 C Almond Butter
  • 3 Tbsp Maple Syrup
  • 1 tsp Vanilla Extract
  • 2 C Rolled Oats (+ more to decorate)
  • 1/2 tsp Cinnamon
  • Large pinch of salt (Omit if your almond butter is salted)
  • 1/2 C Almond Meal (Scant 1C almonds ground in a food processor or spice grinder until a fine meal)
  • 2/3 C Raisins (OR substitute other dried fruit/nuts)


  1. Preheat oven to 180C/350F. Line a baking sheet with parchment paper.
  2. In a small bowl, stir apple purée, almond butter, maple syrup and vanilla extract until smooth. In a large bowl, combine oats, cinnamon, salt, almond meal and raisins.
  3. Add wet to dry and stir well so everything is coated.
  4. Using a cookie scoop or 1/4 C measuring cup, scoop batter onto prepared baking sheet. Flatten slightly with moistened fingers and sprinkle with dry oats to decorate.
  5. Bake for 25-30 minutes, or until lightly browned. Allow to cool before removing from baking sheet

I’m submitting this recipe to the weekly link-party, Wellness Weekends

Apple & Raisin Oaty Breakfast Cookies

Are you a breakfast person? If so, are you happy to eat the same thing every day?

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Blog Awards, 100 Posts and Thank you!


A short break from recipe posts…

Today I wanted to acknowledge the lovely bloggers who’ve nominated Coconut and Berries for blog awards these last couple of weeks. I feel terrible that I haven’t done so earlier but still wanted to let you know how much I appreciate them, even if it is late.

I was nominated for the Versatile Blogger Award by Sylvia of Superfoodista. I was actually nominated for this award before and shared 7 random facts about me which you can read here.


Sophia of Silk and Spice picked me for Blog of the Year!Blog of the Year Award 1 star jpeg

Poppy of Bunny Kitchen nominated me for the Dragon’s Loyalty Award

Dragon Loyalty Award

…and Bea of Body, Energy, Action, “Mochi” of MatchaMochi, Idara of Garden of Good Eatin’ and Rowena of Natural Fuel  shared the Sunshine Blogger Award with me.


I’m not going to nominate individual blogs for these awards as there are too many I’d like to pick! If I’ve ever left a comment on your blog please count yourself nominated! Thank you again to those who picked me Smile

It’s especially nice to receive these awards as I published my 100th post a short while ago. It may not sound like a lot to seasoned bloggers who’ve been writing for years, but it was a milestone for me. I started Coconut and Berries in the summer as a way for me to channel my passion for cooking and to keep me busy after my finals when I no longer had to spend every waking moment revising. I had no idea it would become such a big part of my life and be something I enjoy so much.

I love planning, creating, photographing and writing for the blog but most of all love connecting with all my readers, so THANK YOU for all your support! Do let me know if you make anything from the blog and send me a picture (!), or send me a message if you have any questions or requests- I’ll always do my best to respond.

I thought I’d do a little recap of Coconut and Berries’ “best bits” so far!

Chocolate-Coated Peanut Butter Pops

Way back in the summer when I was at home enjoying my garden my most popular recipes were my Chocolate-Coated Peanut Butter Banana Pops and my Nectarine Salad with Blackberries, Basil & Toasted Hazelnuts


I travelled to Edinburgh and Bath and got to eat at some great restaurants.

September was a highlight for me as I took part in The Vegan Month of Food. I posted every weekday (plus a few extra days) for the month, working through my pantry from A to Z and posting a new recipe for each ingredient. You can see everything I came up with here.

My personal favourite that month was my Mediterranean Israeli Couscous Pilaf, Nutty Crusted Tofu and Roasted Red Pepper Sauce


I eventually moved to Bath to start my Masters and have been cooking in my little kitchen here ever since!


I had the pleasure of photographing a gorgeous Pumpkin Pie to appear on Dreena Burton’s blog, Plant Powered Kitchen.


My most viewed post to date is still my Raw Berry Cream Brownies. This recipe has actually been picked to feature in a raw foods cookbook next year!

I almost forgot…In November I took part in the Virtual Vegan Potluck and shared another dessert! Vegan Crepes with Date & Orange Compote & Cinnamon Ice Cream.

Along the way I’ve written some product, cookbook and restaurant reviews, held a few giveaways (there’s still time to enter for your chance to win a copy of the cookbook “Super, Healthy Snacks and Treats”) and generally kept pretty busy!

December’s a busy month for everyone but I plan on sharing lots more that I hope you’ll enjoy!

I’ll be back with a recipe tomorrow Smile

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Sweet Potato, Red Lentil & Sesame Patties with Asian-style Cabbage Slaw

Sweet Potato, Red Lentil & Sesame Patties

Sweet Potato, Red Lentil & Sesame Patties

It’s seemed as if I haven’t had much time on my hands lately and it makes me sad that I haven’t been creating nice things to share with you all! This weekend, today was a dedicated work day, leaving yesterday free for me to spend as I pleased. Clearly I took the chance to indulge in a little kitchen play-time!

I didn’t have any clear-cut ideas of what I wanted to make other than that sweet potatoes were to be involved, but a little experimenting actually produced a rather yummy result. Another lesson learnt from cooking: sometimes it’s better to go with the flow, forget the plans and trust your instincts Smile

Fortunately, I’m also getting better at this cooking note-taking thing so I can actually pass this recipe on to you and remind myself of how to make this meal again too.


I had also picked up a couple of rather lovely looking cabbages at the market yesterday morning, again with no plans for them, so decided to crack into them straight away and made a simple Asian-style slaw. You can’t go wrong with a crunchy, flavourful salad, whatever the season or occasion. Not in my opinion anyway.

Asian Cabbage Slaw:

1/2 Red Cabbage, shredded
1/2 White Cabbage, shredded (Approx 6-8C Shredded Vegetables)
2 Spring Onions, julienned
Pinch of Chili Flakes (optional)
Juice of 1 Lime (Approx 2T)
1” Fresh Ginger, Minced
3T Brown Rice Vinegar
1T Tamari
1/2t Coconut Sugar (or other sweetener)
1t Sesame Oil
1T Neutral Oil
1/2C Chopped Toasted Cashews (optional)

Combine the shredded cabbage and green onions in a large bowl. Add all the remaining ingredients and mix well. This salad benefits from sitting at room temperature for a while to allow the flavours to mingle and the cabbage to slightly soften. I added some toasted cashews to the leftovers and would recommend it!

Sweet Potato, Red Lentil & Sesame Patties

Back to the main kitchen experiment, or Sweet Potato, Red Lentil & Sesame Patties as I’m naming the result. These are very straightforward but a little fancier and prettier than your average baked sweet potato. Some extra protein and sturdiness comes in the form of red lentils and chickpea flour and a generous sprinkle of sesame seeds and green onions adds more flavour. Served alongside a little lime spiked non-dairy yogurt you’ve got a fun appetizer, or with the cabbage slaw too, a full meal.

Sweet Potato, Red Lentil & Sesame Patties

Sweet Potato, Red Lentil & Sesame Patties:

2 Medium Sweet Potatoes, Baked in their Skins (to yield 1 1/2C Mashed)
1/2C Red Lentils
1/2C Chickpea Flour
2T Sesame Seeds, Toasted
3-4 Green Onions, Chopped
Salt & Pepper

Bake Sweet potatoes if you haven’t done so already. Simply prick them with a fork, place on a baking tray to catch any drips and cook in a preheated oven at 200C/400F for approx 45 minutes, or until soft. Set aside to cool.

Rinse the red lentils well then add to a pan with 1C water. Bring to boil then reduce heat and simmer for 15 minutes, or until water is all absorbed. Set aside to cool.

Remove sweet potatoes from their skins and mash well in a bowl with the red lentils. Add the chickpea flour, toasted sesame seeds, green onions and seasoning and stir well to combine.

Place in the fridge for 30 minutes to firm up a little as the mixture will likely be very soft.

Preheat oven to 180C/350F, line a baking sheet with parchment paper. Using a large cookie scoop or 1/4C measuring cup scoop spoonfuls of the mixture onto the baking sheet. Using damp fingers flatten into patties and smooth the tops if necessary.

Bake for approx 25 minutes until the surfaces are dry. Leave to cool for 10 minutes on the baking sheets as they are a little fragile straight out of the oven. They firm up further once cooled.

Serve with non-dairy yogurt with a squeeze of lime, or your favourite dip.

Makes 10-12

Wishing you all a happy December!

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