Oatmeal Breakfast Cookies

Oatmeal Breakfast Cookies

Start your day on a healthy note with Oatmeal Breakfast Cookies! These satisfying treats have healthy ingredients like oats, nuts, and parched fruits, making them an ideal grab-and-go breakfast choice. Not only are they soft and tough, but they’re also innately improved and loaded with thread, providing a boost of power to kickstart your light. Whether you want them new out of the range or prep them for busy days, these cookies are a delightful, healthy method to fuel your day.

Why You’ll Love These Cookies

  • Gluten-free, vegan, egg-free, and dairy-free!
  • Made with pantry staple elements that you likely already keep on hand.
  • Packed with fiber, healthy fat, and protein.
  • They’re ideal for an on-the-go breakfast or a nutritious treat!
  • Freezer-friendly and ideal for meal prep.

Ingredients

  • 3 ¼ cups retro oats, divided
  • 1 cup diced walnuts
  • ⅓ cup raisins
  • 2 tablespoons ground flax seeds
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 grown bananas
  • 2 eggs
  • ⅓ cup unsweetened applesauce
  • 1 tablespoon honey
  • 1 tablespoon vanilla section

Ingredient swap

Not a fan of mashed bananas? I’ve tried this cookie recipe with both unsweetened applesauce and pumpkin. Both performed well, but I had to add maple syrup to compensate for the sweetness when I operated the pumpkin. If you only use applesauce, add ¼ cup of moved oats to pay for the extra moisture. 

How to Make

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. Grind 2 1/4 cups oats in a food processor to yield 2 cups ground oats. Add walnuts, raisins, flax seeds, cinnamon, baking powder, and salt. Stir in the remaining 1 cup oats. Stir thoroughly with a spoon, but do not grind further.
  3. Make a well in the center of the oat mixture. Add bananas, eggs, applesauce, honey, and vanilla extract. Mash jointly and stir in the oat mixture. Drop tablespoonfuls of cookie dough on the baking sheets.
  4. Bake in the preheated oven until borders are set, about 14 minutes.

Oatmeal Breakfast Cookies Tips

Oatmeal Breakfast Cookies Tips
  • It’ll be attractive to underbake them. Don’t! When working with oat flour, counting when baked goods are done can be tough. Power looks nicely puffed and willing to eat after 18 or 20 minutes in the oven, but they may need a few more extra minutes. The best hand here is their look. Make sure they’re starting to brown around the borders before removing them from the range. If the breakfast oatmeal cookies are underdone, they’ll become soft and crumbly.
  • Leave them on the baking sheet for a few minutes to cool. Like numerous vegan cookies, these oatmeal breakfast cookies will be soft when you take them out of the oven. Reaching for one immediately is attractive, but if you allow them to rest for 5 minutes on the baking sheet, they’ll have a better cohesive consistency and richer taste. After 5 minutes, move them to a wire rack to cool fully.
  • Freeze the luxury. You can keep these breakfast cookies in an airtight container at room temperature if you plan to eat them all in a few days. They even freeze well, though. I love to complete a double formula to keep on hand for a fast, healthy breakfast or snack! The freezer is also a wonderful way to hide them from Jack, who would otherwise eat one whenever he steps past the kitchen counter. Move the frozen cookies to the fridge to thaw overnight, or pop one in the microwave for 30 beats when you’re willing to eat.

Oatmeal Breakfast Cookies Variations

This healthy breakfast cookie recipe has a blueberry and lemon zest mixture that I like, but feel free to substitute any other ingredients you think would work best. Here are a few ideas to obtain you began:

Switch the fruit. Substitute the blueberries with your famous dried fruit. Dried tart cherries or cranberries would be awesome!

Season it up. Cardamom, nutmeg, and/or ginger are tasty in addition to the cinnamon.

Change the nuts. Rather than walnuts, use pumpkin seeds, sunflower seeds, diced almonds, or pecans.

Add chocolate. Nix the lemon tang, and return the berries with diced dark chocolate or chocolate chunks.

Flavor variations

  • Chocolate peanut butter: Tuck in 2 tablespoons of cocoa powder. 
  • Carrot cake: Fold in ¼ cup of shredded carrots, 2 tablespoons of raisins, and a few dashes of cinnamon. 
  • Superfood: Fold in parched cranberries, chia grains, and sunflower seeds. 
  • Add more protein: Mix 2-3 tablespoons of your famous protein powder for a more serving cookie. 
  • Enhance the taste: Stir in some vanilla section, sea salt, or cinnamon. 

Meal Prep Idea

These cookies journey well, so I want to work them into my weekly meal prep. They pair skillfully with sous vide egg edges and a breakfast smoothie.

Storage instructions

To store: If you prepare to want the cookies within 2-3 days, they can be stored in an airtight receptacle at room temperature. If you like to keep them fresher for longer, store them in the fridge for up to 2 weeks. 

To freeze: Share any leftover cookies with a freezer-safe receptacle and freeze them for up to 3 months. Let the cookies soften overnight when you’re willing to enjoy them. 

Read also: Brownie Cookie Sandwich Recipe

Conclusion

Oatmeal Breakfast Cookies are an ideal blend of taste and nutrition, presenting a healthy start to any day. With each bite, you get the pleasure of sweet joy and the benefits of fiber, beneficial fats, and natural elements. Easy to make and enjoy on the go, these cookies make healthy eating effortless and delicious—an ideal option for busy mornings or a short, energizing snack anytime.      

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