Oatmeal Breakfast Cookies
A grab-and-go staple for rushed mornings, these crowd-pleasers are sure to brighten your day! Packed with fats, protein, and fibre, these breakfast cookies will give you and your littles some much-needed energy to start the day on the right foot.
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
For preferential eaters, you may want to omit dry toppings like nuts, coconut and dried fruits until the end and sprinkle on top or make more than one batch. Add more seeds in place of nuts, chocolate chips or different types of dried fruit to switch up the tastes.
This recipe makes about 10 large cookies. Adjust the size of the cookies that work best for your family. Larger cookies will likely require longer baking times.
We love having a couple of these for snacks on the go or making mega cookies to increase the satisfaction factor!