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You know those mornings when everyone is trying to rush out the door to meet the school bus and get to work on time? If this is your reality on most weekday mornings then you’re definitely not alone. Too many of us feel that morning crunch and while we know that skipping breakfast is not the best alternative, especially for growing kids, some days even sitting down to a bowl of cereal seems like it takes too much time.
As one of the world’s slowest eaters, I can attest to running for the bus on many occasions as a kid because I just could not wolf down my breakfast cereal fast enough. As a grown up, my breakfast has often consisted of an easily portable banana or yogurt that I could eat more leisurely once I sit down at my work desk. And with my kids now following suit in the slow eater department, we sometimes end up eating on the run because we simply ran out of time for a leisurely meal.
Sometimes, we take the whole meal, plate and all with us, but most times, our go to to-go choice will be granola bars. At certain super busy times, I realized we are going through so many granola bars, it might make sense to try to make them myself. Plus some of the commercial granola bars out there are not so great nutritionally, that even a candy bar might stack up as a better choice with less fat and sugar.
Recipes for granola bars are easy to make with no processed ingredients. They're ideal for making ahead when you have a bit more time on the weekend. And you can pick and choose ingredients that you want to go in them. Then you can cut and wrap each bar individually for an on-the-go healthy breakfast or snack.
Another option exists in the form of the breakfast cookie. You might be shaking your head, thinking cookies for breakfast? Mom always said these were for dessert! But the breakfast cookie is an entirely different animal. Rather than chocolate chips, these cookies are packed with nutritious additions such as dried fruit, oats, and nuts, much like granola bars.
The Italians have perfected the art of the morning cookie with the handmade biscotti, a crisp finger shaped cookie that is meant to be dipped in coffee or espresso. The most traditional biscotti contain almonds, citrus zest, flour, and eggs and are twice baked to a delicate crispness. They make a good addition to a healthy breakfast routine, although I wouldn’t suggest making the other coffee shop style biscotti, dipped in chocolate and full of sugar, more than an occasional treat.
There are recipes popping up all over the place for breakfast cookies that are somewhere between a granola bar and a muffin; they’re also available in the package or from specialty bakeshops. These cookies can include lots of nutrients with additions of nuts, pureed vegetables such as carrot or pumpkin, coconut, and other healthy embellishments such as wheat germ and seeds.
While these on-the-go breakfast bars and cookies may not be for those watching carbs and sugar (for that you could try hard-boiled eggs or plain yogurt), they are one way to add a bit more breathing space into your morning routine. When there is not enough time to budget for sit down meals, and you have to grab something wholesome while running out the door, you can save time and money with nutritious and portable homemade breakfast goodies.
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/pamela-chester/1294-granola-bars/
A Moveable Breakfast
You know those mornings when everyone is trying to rush out the door to meet the school bus and get to work on time? If this is your reality on most weekday mornings then you’re definitely not alone. Too many of us feel that morning crunch and while we know that skipping breakfast is not the best alternative, especially for growing kids, some days even sitting down to a bowl of cereal seems like it takes too much time.
As one of the world’s slowest eaters, I can attest to running for the bus on many occasions as a kid because I just could not wolf down my breakfast cereal fast enough. As a grown up, my breakfast has often consisted of an easily portable banana or yogurt that I could eat more leisurely once I sit down at my work desk. And with my kids now following suit in the slow eater department, we sometimes end up eating on the run because we simply ran out of time for a leisurely meal.
Sometimes, we take the whole meal, plate and all with us, but most times, our go to to-go choice will be granola bars. At certain super busy times, I realized we are going through so many granola bars, it might make sense to try to make them myself. Plus some of the commercial granola bars out there are not so great nutritionally, that even a candy bar might stack up as a better choice with less fat and sugar.
Recipes for granola bars are easy to make with no processed ingredients. They're ideal for making ahead when you have a bit more time on the weekend. And you can pick and choose ingredients that you want to go in them. Then you can cut and wrap each bar individually for an on-the-go healthy breakfast or snack.
Another option exists in the form of the breakfast cookie. You might be shaking your head, thinking cookies for breakfast? Mom always said these were for dessert! But the breakfast cookie is an entirely different animal. Rather than chocolate chips, these cookies are packed with nutritious additions such as dried fruit, oats, and nuts, much like granola bars.
The Italians have perfected the art of the morning cookie with the handmade biscotti, a crisp finger shaped cookie that is meant to be dipped in coffee or espresso. The most traditional biscotti contain almonds, citrus zest, flour, and eggs and are twice baked to a delicate crispness. They make a good addition to a healthy breakfast routine, although I wouldn’t suggest making the other coffee shop style biscotti, dipped in chocolate and full of sugar, more than an occasional treat.
There are recipes popping up all over the place for breakfast cookies that are somewhere between a granola bar and a muffin; they’re also available in the package or from specialty bakeshops. These cookies can include lots of nutrients with additions of nuts, pureed vegetables such as carrot or pumpkin, coconut, and other healthy embellishments such as wheat germ and seeds.
While these on-the-go breakfast bars and cookies may not be for those watching carbs and sugar (for that you could try hard-boiled eggs or plain yogurt), they are one way to add a bit more breathing space into your morning routine. When there is not enough time to budget for sit down meals, and you have to grab something wholesome while running out the door, you can save time and money with nutritious and portable homemade breakfast goodies.
Tropical Almond Granola Bars
Made with old fashioned oats, almonds, coconut, wheat germ, pumpkin seeds, butter, brown sugar, honey, vanilla, salt
Made with old fashioned oats, almonds, coconut, wheat germ, pumpkin seeds, butter, brown sugar, honey, vanilla, salt
Serves/Makes: 12
- 2 cups old fashioned oats
- 1 cup raw sliced almonds, skin on
- 3/4 cup shredded coconut
- 1/4 cup toasted wheat germ
- 1/4 cup pumpkin seeds
- 3 tablespoons unsalted butter
- 1/4 cup light brown sugar
- 2/3 cup honey
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup dried banana chips
- 1/2 cup dried mango, chopped
Preheat oven to 350 degrees F. Lightly butter and 8 by 12 baking dish and line with parchment paper.
Toast oatmeal, almonds and coconut on a baking sheet for 10 to 12 minutes, tossing occasionally until lightly browned.
Reduce oven to 300 degrees F.
Combine oatmeal mixture in a large bowl with wheat germ and pumpkin seeds, and set aside.
Combine butter, brown sugar, honey, vanilla and salt in small saucepan and bring to boil over medium heat. Stir for one minute and pour over oatmeal mixture. Add banana chips and mango and stir well.
Shape mixture in prepared pan with wet fingers, lightly pressing evenly into pan.
Bake at 300 degrees F for 25 to 30 minutes, until golden brown. Let cool completely, at least 2 hours, and cut into bars. Serve immediately or wrap tightly, for up to one week.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/pamela-chester/1294-granola-bars/