Attention, busy parents on the go! Meet your new morning superheroes: oatmeal breakfast cookies. Once prepped, breakfast cookies integrate well into any morning routine, especially if you’re in a rush out the door. They’re sweet, chewy, and packed with essential nutrients like fibre and omega-3 fatty acids. Practically mess-free (with a few inevitable crumbs), these energy-dense cookies are sure to keep you and your littles satisfied for breakfast and beyond.
Nutritional Benefits:
We love these cookies for their satisfaction factor. The combination of oats, nuts, seeds and fruit provide a balance of nutrients that keep bellies full and leave us ready to take on the morning! The oats and fruit adds lots of fibre, which can be especially helpful for any littles dealing with constipation. Additional benefits from Hemp hearts and flax that add a plant based source of omega-3 fatty acids.
Preferential Eaters & Sensory Differences:
Navigating the world of preferential eaters and sensory differences can be a journey filled with surprises, discoveries, and creativity. In some cases, it’s the name that can be the win for a newly accepted food (like cookies for breakfast). But for others, it’s all about playing with different combinations of ingredients, flavours, visuals, smells and textures to make these cookies more accessible to their preferences.
Experimenting with variations can open up a world of possibilities. Not a fan of crunch? Skip the nuts and opt for more soft fruits instead. Create two versions and host a taste test. Watch as bananas lend a satisfying chewiness, while dried fruits add sweetness with each bite. Encourage your littles to be curious as they explore the cookie landscape in search of their favourite treasures. How many blueberries can they uncover?
How to Serve it:
We love making a batch of breakfast cookies on the weekend, then tossing into containers for easing grab-n-go options during the week. Sometimes, with extra ripe bananas, we double up on a batch and freeze them for weeks to come – though they usually don’t last that long!
For even more lasting fullness, increase the protein and fat content with a yogurt breakfast cookie sandwich. Take two cookies and slather a nice layer of higher fat Greek yogurt or your favourite nut butter (or both—yum!) for the most satisfying breakfast sandwich. Be warned, the minimal mess ends here, as it can get a little gooey. Avoid the backseat on the way to school if adding yogurt/nut butter.
We hope you enjoy our morning saving creation as much as we do!
Oatmeal Breakfast Cookies
Equipment
- 1 bowl
Ingredients
- 2 Bananas ripened
- 1/4 cup Neutral oil we used grapeseed
- 1/8 cup (2 tbsp) Honey you can use the same measuring cup as the oil (just fill halfway), as the oil residue helps the honey slide right out!
- 2 Eggs
- 2 tsp Vanilla
- 1/2 tbsp Cinnamon
- 1/4 cup Shredded coconut
- 1/4 cup each Dried blueberries, raisins, dried cranberries, & mini chocolate chips can substitute for alternate dried fruits of your choosing
- 1/2 cup total Roughly chopped nuts we did 1/4 cup each of almonds and walnuts
- 1/4 cup Hemp hearts
- 2 tbsp Ground flax
- 1 1/4 cup Rolled oats
- 1/4 cup Flour
- 1 1/2 tsp Baking powder
- 1/4 tsp Salt
Instructions
- In a medium bowl, mash the 2 bananas. Add in oil, honey, eggs, vanilla, and cinnamon. Mix well.
- Next, add in all the dry toppings (shredded coconut, dried fruit, nuts, hemp hearts, & ground flax) and mix. *For preferential eaters, see notes*
- Once combined, add the oats, flour, baking powder, and salt. Stir until combined.
- Using a cookie scoop, measure out large portioned cookies. Ours were about 3 inches wide.
- Bake at 350°C for 15-20 minutes or until browned on the bottom and no longer soft enough to sink when poked in the middle.
Notes
Disclaimer
Information provided by our dietitians is for general education and is not medical advice.
