I like these healthy oatmeal breakfast cookies because I can make a big batch ahead of time and keep them in the frig. It makes breakfast so easy. A bonus is that they are super portable too.
I've been thinking it would be great to have some healthy cookies that I could give my children for breakfast. I wanted something I could make ahead and they would be good for a few days and that my gluten-free 2 and 4 year-olds would like.
I only wanted fruit sugars, no gluten and they needed to be quick and easy. I developed this recipe by putting a few other recipes together.
I had my four children try them out for breakfast today, and ALL of them liked them. So we got 4 thumbs-up. I'm thinking if you add a little protein powder to them, they would be a great snack for children.
Put a few in your purse or the car and give them a pick-me-up when you're out and about. The bananas make them moist because if they are dry they don’t taste near as good.
Variations and substitutions
- Sometimes I don't blend the old-fashioned oats. It gives them texture and it’s one less step - which actually saves quite a bit of time.
- Sometimes I use an ice cream scoop to make these but sometimes I just feel like it's too much work, so I sometimes I make them like a bar cookie in my cookie sheets about ¾ inch deep and it saves time. They just aren't as pretty or easy to travel with.
- If you are worried about carbs/sugar, I personally don’t need any maple syrup added at all. The dates, bananas, raisins, and applesauce are plenty of sugar.
You really can play around with these and make them just how you like them.
Guess what else I like about these? They don't have eggs. Cool, huh? I can't be the only person that gets really sick of eggs.
Plus, I like how these are soft. Why? Because I personally don't like crunchy granola bars because they hurt the roof of my mouth and take a long time to chew.
I can inhale one of these babies pretty fast, which is a good thing in my book because I can get on with my day.
I would love to know how you use these and any modifications you like to make to them. Please comment below.Print
I love making a big batch of these ahead of time so they are ready for breakfast. I love how quick it is in the morning and they taste good and are healthy too!
- 1 cup regular or quick-cooking oats (use gluten-free if needed)
- ½ cup pitted dates (about 5-6 large)
- 3 ripe bananas
- 1 cup steel-cut oats, cooked
- ½ cup unsweetened applesauce
- ½ cup raisins plus an additional ¼ cup to stir in (optional)
- ⅓ cup sunflower seeds
- 3 tablespoon pure maple syrup (can sub agave or honey)
- 3 tablespoon almond flour
- 1 tablespoon ground flax
- 1 tablespoon chia seeds (plus additional for topping)
- Heat the oven to 350. Prepare a cookie sheet with a baking mat or parchment paper.
- Grind 1 cup of regular oats in a food processor for about 30 seconds.
- Add the dates and pulse a few times until combined.
- Add the bananas, steel-cut oats, applesauce, raisins, sunflower seeds, maple syrup, almond meal, flax, and chia seeds. Pulse until combined.
- Remove the container from the food processor and stir in ¼ cup raisins if you like.
- Use a 2 tablespoon cookie scoop or drop by rounded spoonfuls onto the cookie sheet. Top each with a sprinkle of chia seeds (optional).
- Bake 20 minutes. Repeat with the remaining dough.
- Calories: 1
Keywords: Easy, Make Ahead, Quick
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