Banana oatmeal breakfast cookies (top) and apple oat breakfast cookies
As I said a few weeks ago, there is absolutely nothing wrong with eating cookies for breakfast.
I don’t see anything wrong with eating any dessert item for breakfast, for that matter. A piece of birthday cake is basically a muffin with icing on it, right? And, ice cream is totally fine because it’s just frozen milk, after all.
As fun as this philosophy is, it sadly, does not benefit one’s waistline. Especially if one is trying to find hers again after having a baby.
So, what’s a girl to do when she wants something sweet, but healthy, for breakfast?
Enter the breakfast cookie.
These oat-based baked treats are hearty, satisfying, and have just enough sugar to satisfy a sweet tooth. And, they are ideal for those mornings when all you have time to do is grab something on your way out the door (or between baby catnaps).
Each recipe below takes less than an hour to make from start to finish. So, you can throw them together the night before (if you are super organized) or the early morning (if you are a procrastinator like me). Plus, they are a great way to use up fruit that is probably already sitting on your counter and other ingredients that are pantry staples.
From: Lynn’s Kitchen Adventures
I picked this recipe based on the fact that everything could be thrown into the same bowl. Ain’t nobody got time for doing a ton of dishes.
The ample amount of oats in these cookies made them pretty hearty. Their chewy texture reminded me of baked oatmeal. I thought these had a great combination of flavors, that got even better after the cookies sat overnight.
I stored these cookies in the refrigerator because I felt like the slightly sticky texture and the chocolate chips would become a melted mess if left on the counter. They would probably freeze well, too.
What you will need
- 3 cups old-fashioned oats
- 1/2 cup brown sugar
- 1/2 cup milk
- 2 tablespoons unsalted butter, melted
- 2 eggs
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons vanilla
- 3/4 cup ripe bananas, mashed (about three small ones)
- 1/2 cup chocolate chips
What to do
- Preheat oven to 350 degrees.
- Mix all ingredients together in a large bowl.
- Drop onto greased cookie sheet (Note: I again used my medium sized cookie scoop and got just over 20 cookies from this recipe).
- Bake for 10 to 12 minutes, until bottoms of cookies are light brown.
- Cool on wire rack.
From: Yummy Mummy Kitchen
These cookies had a soft, crumbly texture (almost like a scone) and are a great way to take advantage of all of the apple varieties that are in season right now. Next time, I think I will probably throw a handful of dried cranberries in as well.
What you will need
- 1/2 cups all purpose flour
- 1 1/4 cup old-fashioned oatmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/4 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter, melted
- 1/3 cup milk
- 1 egg, beaten
- 1 cup fresh apples, diced (I used an Empire)
- Sugar for sprinkling (optional)
What to do
- Preheat oven to 425 degrees.
- Combine flour, oatmeal, sugar, baking powder and pumpkin pie spice in a large bowl.
- Mix together butter, milk and egg in another bowl.
- Add wet ingredients to dry ingredients and stir until just moistened.
- Mix in apples.
- Scoop heaping tablespoon balls of dough and place on cookie sheet a few inches apart (Note: I used a medium sized cookie scoop and got about 20 cookies from this recipe).
- Sprinkle with sugar, if desired. Bake until light brown, about 10 minutes.
- Cool slightly on rack.