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Mary’s Organic Crackers – 3 Simple and Delicious Breakfast Recipes

Three Delicious Breakfast Recipes with Mary’s Organic Crackers

This post was sponsored by Mary’s Organic Crackers


I’m often asked about my favorite substitute ingredients, especially gluten free alternatives for baking and breakfast. That’s why I’m sharing some simple and delicious breakfast recipes that are gluten free, and feature Mary’s Organic Crackers. If you’re gluten free or nut free, then you’ve surely heard of Mary’s. They make seed-based crackers that are gluten free, vegan, and free from many common allergens. I enjoy their crispy crunchy texture. In this post I’m featuring 3 flavors. Head to their website to see the full lineup.

These crackers are a versatile pantry staple. Not only do they make an easy healthy snack, or addition to a charcuterie board, but you can crush them up, use for scooping, or break them up to create a crust. In this post I’m doing all three.

Marys Gone Crackers - Stuffed Dates and Crackermeal Oatmeal.jpg

Stuffed Dates and Cracker Meal Oatmeal

Enjoy the stuffed dates on their own or as part of a meal like this oatmeal. You can store them in the fridge for a day if making ahead.

Why add cracker meal to a bowl of oatmeal? Mary’s crackers are packed full of whole seeds, meaning all of that toasty, “nutty” taste and texture holds up in a bowl of oats. If you enjoy the taste of seeds in your oats, then you’ll love this recipe. It adds a whole new dimension of taste to basic oatmeal.

Peanut free, nut free, dairy free, egg free, wheat and gluten free

4 pitted dates
1 tbsp Sunbutter sunflower seed butter
½ cup dry quick oats (purity protocol gluten free)
1 cup rice milk or gluten-free oat milk
10 crushed up Mary’s Organic Crackers Jalapeno Crackers, or Mary’s Organic Crackers Original Crackers
sesame seeds, cinnamon, fresh stone fruit for garnishing

First make the stuffed dates. Slit the dates down the center to open them up. Plop in a dollop of sunflower seed butter, then roll the dates in the crushed crackers to add crunch. Set them aside.

Heat the rice milk or oat milk in a small saucepan until almost boiling. Add the oats to a cereal bowl and pour the hot milk over top. Cover with a plate and let steam for 3 minutes. Remove the plate and fluff the oats with a fork. Add the remaining crushed crackers on top of the hot oats, as well as a sprinkle of cinnamon, sesame seeds, and fresh stone fruit such as cherries or sliced peaches.

Serves 1



Crunchy Top Egg Muffins

Moist and fluffy egg muffins are beautifully complimented by filling kidney beans and crunchy seed-filled crackers. More filling and satisfying than your typical egg muffin, these make a nice take away breakfast as they pack well in an airtight container. Take them to the park, or the couch, or wherever you work from from these days!

Substitutes: You can use your favorite allergy-safe liquid egg substitute such as Just egg replacer

Peanut free, nut free, dairy free, wheat and gluten free

2 large eggs
2 tbsp water
1/2 tsp chopped fresh rosemary
1 clove of garlic, finely chopped
1/4 cup canned white kidney beans, rinsed and drained
1 shallot, thinly sliced
8 Mary’s Organic Crackers Herb Crackers, roughly crushed up
salt and pepper to taste

In a medium sized bowl, whisk together the eggs, water, fresh rosemary, and garlic. Season with salt and pepper. Line 3 slots in a muffin tin with paper liners. Spoon a third of the beans into each cup. Pour a third of the egg mixture into each cup on top of the beans. Place the sliced shallots and crushed crackers on top. Bake at 400F for 12 minutes, or until crispy around the edges.

Makes 3 large egg muffins

Serves 1


Avocado Egg Salad

This one’s for all of the grazers out there, like me. If you enjoy having a flavorful bite here and there, then you’ll love this egg salad recipe that is so wonderfully complimented by Mary’s Black Sesame and Seaweed Crackers.

Substitutes: You can use your favorite allergy-safe egg substitute such as Just egg replacer

Peanut free, nut free, dairy free, wheat and gluten free

3 large eggs, hard boiled and chopped
3/4 cup avocado flesh
2 tsp sesame oil
1 tsp avocado or olive oil
1 shallot, finely chopped
1/2 clove of garlic, finely chopped
1 tbsp chopped chives
salt and pepper to taste
sesame seeds and shredded seaweed for garnish
a bowl of Mary’s Organic Crackers Seaweed and Black Sesame Crackers for dipping

Mash the boiled eggs and avocado together in a small mixing bowl. Add the sesame oil, avocado or olive oil, shallot, garlic, chives, salt, and pepper, and mix well. Transfer to a dip bowl and sprinkle sesame seeds and shredded seaweed on top. Serve alongside a bowl of Mary’s Organic Crackers Seaweed and Black Sesame crackers.

Serves 1

Marys Gone Crackers - egg and avocado salad