These superfood breakfast cookies are jam-packed with nutritious ingredients and healthy enough for breakfast on the go! They’re free of gluten, dairy, & refined sugar, and also vegan friendly!
School started for us this week, which means it’s been a little crazy around here! It’s always hard to get back into a routine after the long and relaxing summer break, and it’s especially hard when school’s at home.
If it’s not already hard enough getting a student to stay focused, try adding a TV, gaming systems, internet, kitchen pantry (yes, food is distracting), and other gizmos and gadgets to the mix.
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But as clueless as I was, I also knew that no one cared more about my kids than my husband and I did. I didn’t really know how to get started or what to do, so I did a lot of research online. My biggest concern was I didn’t want my kids to fall behind grade level, just in case we ever wanted to put them back into public or private school. In the beginning, we used a variety of top level Christian based curriculum and my husband and I worked together to teach them.
INGREDIENTS
- 1 cup old fashioned rolled oats use certified gluten-free oats,(if needed)
- 1/2 cup oat flour*
- 1/2 cup dried cranberries, raisins, or other dried fruit**
- 1/2 cup unsalted pumpkin seeds (pepitas) or other seed/nut**
- 1/4 cup ground flaxseed
- 1 tablespoon chia seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large mashed banana or 1/2 cup unsweetened applesauce
- 3 tablespoons melted coconut oil or butter
- 3 tablespoons coconut nectar/syrup, honey, or other liquid sweetener
- 2 tablespoons almond milk or other milk of choice
INSTRUCTIONS
- Preheat oven to 325ºF. Combine dry ingredients in a large mixing bowl—oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
- Stir in mashed banana, coconut oil, coconut nectar, and almond milk until well blended. Let mixture rest for 4–5 minutes, giving time for chia and flax to bind everything together. Should look like the dough in the photo above. If your dough has gotten too thick, stir in an additional 1–2 tablespoons milk before scooping out onto your baking sheet.
- Measure dough out by the scant 1/4 cupful and place on a baking sheet lined with parchment paper (or lightly greased). These cookies don’t spread much while baking, so I like to gently press the dough with the palm of my hand to flatten a bit.
- Bake for 15–18 minutes, or until cookies are lightly golden around the edges.
- Store leftovers in an airtight container for 2–3 days. Makes 8–9 cookies.
NOTES
- *Can make your own by finely grinding whole oats in a food processor or coffee grinder.
- **Can substitute an equal amount of nuts, seeds, or dry fruit.
