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Store your leftover cookies in the refrigerator in an airtight container for a week, or frozen for 2 months.
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Energy-Packed Breakfast Oat Cookies
Start your day off right with these Energy-Packed Breakfast Oat Cookies, carefully crafted to provide a nutrient-dense boost to keep you going all morning!
Completely packed with energy through complex carbohydrates, and healthy fats, along with an impressive amount of fiber too!
These are EXCELLENT for someone who is active, training, intense sports, physical job, or maybe someone just trying to get a big dose of nutrients in a little bite that tastes like a treat.
As long as your kids aren’t allergic to seeds, I think these are an AWESOME grab-and-go breakfast or snack for them (and you) alongside some protein such as a boiled egg.
Did you know that oats are one of the richest sources of a type of fiber called beta-glucan? This powerful fiber has been shown to help lower cholesterol levels, regulate blood sugar, and even support immune function.
These cookies are also packed with raw pumpkin seeds, an excellent source of magnesium, zinc, and protein.
Plus, the addition of sunflower seeds provides a rich source of vitamin E, a powerful antioxidant that helps protect cells from damage.
To sweeten these treats, we’re using pure maple syrup, which contains minerals like manganese and zinc, as well as antioxidants that help combat inflammation.
With the natural sweetness of bananas, the creaminess of ghee or coconut oil, and the warmth of vanilla, these cookies are not only nutritious but also deliciously satisfying.
So why not start your day with a cookie that’s actually good for you?
➡️Rachel’s Tips:
🍒Many health food stores, and Amazon carry apple juice sweetened dried cranberries and dried apricots. You can also make your own in your oven at home. Lots of recipes for making your own dried fruits are found with a quick web search.
🍯 The sweetness factor is such a PERSONAL preference, so please consider this when adding in pure maple syrup or raw honey. Depending on your taste, you may want a bit more or less.
🧠 Everything You Need To Know About Oats:
🍪You’ll love this breakfast cookie recipe too:
12 cookies
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
- 1/4 cup melted ghee, grass-fed butter, or melted organic unrefined coconut oil
- 1/4 cup pure maple syrup or raw honey
- 1 mashed ripe banana
- 2 large eggs, room temperature
- 2 tsps vanilla extract
Instructions:
Preheat your oven to 350 degrees f. and line a large sheet pan with parchment paper.
In a large mixing bowl, combine the oats, cranberries, seeds, and sea salt.
In a separate bowl, whisk together the butter, maple syrup, mashed banana, eggs, and vanilla.
Pour this wet mixture over the oats and stir until well combined and everything is moist.
Allow your mixture to sit for 5 minutes, then give it another stir.
Take a bit less than 1/4 cup of the mixture and drop onto the prepared sheet pan. Slightly flatten and arrange into desired cookie shapes as they will not spread while baking.
Repeat until all of your mixture is used up.
Bake for 15-18 minutes, just until the tops are slightly golden.
Allow your cookies to cool.
Store your leftover cookies in the refrigerator in an airtight container for a week, or frozen for 2 months.
Enjoy!
❤️Rachel
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
- 1/4 cup melted ghee, grass-fed butter, or melted organic unrefined coconut oil
- 1/4 cup pure maple syrup or raw honey
- 1 mashed ripe banana
- 2 large eggs, room temperature
- 2 tsps vanilla extract
Instructions
- Preheat your oven to 350 degrees f. and line a large sheet pan with parchment paper.
- In a large mixing bowl, combine the oats, cranberries, seeds, and sea salt.
- In a separate bowl, whisk together the butter, maple syrup, mashed banana, eggs, and vanilla.
- Pour this wet mixture over the oats and stir until well combined and everything is moist. Allow your mixture to sit for 5 minutes, then give it another stir.
- Take a bit less than 1/4 cup of the mixture and drop onto the prepared sheet pan.
- Slightly flatten and arrange into desired cookie shapes as they will not spread while baking.
- Repeat until all of your mixture is used up.
- Bake for 15-18 minutes, just until the tops are slightly golden.
- Allow your cookies to cool.
- Store your leftover cookies in the refrigerator in an airtight container for a week, or frozen for 2 months.
- Enjoy!
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