Description
These Energy-Packed Breakfast Oat Cookies are a wholesome and delicious way to start your day, blending old fashioned and quick oats with dried fruit, seeds, and natural sweeteners. Packed with nutrients, these soft and chewy cookies are perfect for a quick breakfast or a healthy snack.
Ingredients
Dry Ingredients
- 1 cup organic old fashioned rolled oats
- 1 cup organic quick oats
- ⅔ cup dried fruit of choice (chopped cranberries, dates, or dried apricots)
- ⅔ cup raw pumpkin seeds
- ¼ cup raw sunflower seeds
- ½ tsp sea salt
Wet Ingredients
- ¼ cup melted ghee (grass-fed butter, or melted organic unrefined coconut oil)
- ¼ cup pure maple syrup or raw honey
- 1 mashed ripe banana
- 2 large eggs (room temperature)
- 2 tsps vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit and line a large sheet pan with parchment paper to prevent sticking and ensure easy cleanup.
- Combine dry ingredients: In a large mixing bowl, mix together the old fashioned oats, quick oats, chopped dried fruit, raw pumpkin seeds, raw sunflower seeds, and sea salt until evenly distributed.
- Mix wet ingredients: In a separate bowl, whisk the melted ghee (or your chosen fat), maple syrup or honey, mashed ripe banana, eggs, and vanilla extract until smooth and fully combined.
- Combine wet and dry: Pour the wet mixture over the dry oat mixture and stir thoroughly until everything is moistened. Let the mixture rest for 5 minutes to allow the oats to absorb some moisture, then stir again.
- Shape cookies: Using just under ¼ cup portions of the mixture, drop spoonfuls onto the prepared baking sheet. Slightly flatten each cookie to your desired shape as they won’t spread much during baking.
- Bake: Place the sheet pan in the oven and bake the cookies for 15-18 minutes or until the tops turn slightly golden brown.
- Cool: Remove the cookies from the oven and allow them to cool completely on the pan to firm up.
- Store and serve: Store leftover cookies in an airtight container in the refrigerator for up to one week or freeze for up to two months. Enjoy these energy-packed cookies as a nutritious breakfast or snack.
Notes
- You can substitute ghee with melted organic unrefined coconut oil or grass-fed butter based on preference.
- Use your choice of dried fruit such as cranberries, dates, or apricots for varied flavor and texture.
- Ensure eggs are at room temperature to help the batter combine more evenly.
- Cookies won’t spread much while baking, so shape them accordingly on the baking sheet.
- For a vegan version, consider substituting eggs with a flax or chia egg, though texture may vary.
- Store cookies in the fridge to keep fresh or freeze for longer storage up to two months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
