Written by: Amanda Carmen
I found this amazing recipe for oatmeal breakfast cookies. The original recipe calls them granola bars, but I try not to call things that I make with traditional store-bought names because I think what I make at home is much healthier, and I want my kids to know the difference.
I adapted this recipe for soaking and changed a few other amounts to suit my needs after the soaking, but the results were fabulous. I somehow still ended up with exactly what the original recipe yields – 15 cookies. This is a great on-the-go breakfast, especially if you have a large family. I think it is important to eat protein at breakfast, so I especially love that this recipe has plenty of protein in it by way of nuts.
Almond meal is ground almonds. If you have a coffee grinder you can place a handful of almonds in at a time, and grind until you have a fine flour. You can also use a food processor, but the coffee grinder works better because you aren’t using a large amount. I doubled this recipe, and after I made one pan of 15 cookies, I added a handful of chocolate chips to the remaining batter to make a sweet treat too.
I used a combination of dried apples, prunes and raisins for the dried fruit. I used pecans and almonds for my chopped nuts, and I tend to chop very finely because I have a child that prefers not to eat food with nuts. She didn’t even notice. These were gone way too fast in my house, and it is a recipe we will make again and again. I only used 4 bananas in the doubled recipe. I think because I used a food processor, and didn’t just mash the bananas, it thins the banana out and you need less.
Experiment and enjoy!
You might also like: Chocolate Coconut Almond Cookies – Gluten Free and Dairy Free
Oatmeal Breakfast Cookies
Ingredients
- 1 1/2 C rolled oats
- 1 C shredded coconut preferably unsweetened
- 1/4 C kefir
- 1/2 t salt
- 1 t cinnamon
- 1/2 t allspice
- 1/4 C almond meal
- 1/2 C mixed nuts finely chopped
- 1 C dried fruit chopped
- 3 ripe bananas
- 1/2 C canola oil
- 1 t vanilla extract
Instructions
- Preheat oven to 345.
- Combine oats, almond meal and oil in a large mixing bowl. Mix in kefir, cover and set out overnight.
- In the morning, mix in nuts, coconut, spices, salt and dried fruit. The dried fruit tends to clump up if you freshly chopped, so make sure to mix well.
- In a food processor, place bananas and process until smooth with vanilla extract.
- Combine banana mixture with oat mixture.
- Spray a baking sheet (or line with parchment paper).
- Using a round cookie cutter, about 3 inches in diameter, press batter into it to shape.
- Bake 20-25 minutes or until edges are golden brown.
Notes
- Blueberry Chia Seed Pudding - May 8, 2023
- No Bake Chewy Peanut Butter Granola Bars - May 8, 2023
- Low-Calorie Apple Flax Seed Muffins - May 7, 2023
I love that you call things by a different name that are made at home. It’s good for our kids to know that store bought stuff is not the same.