These might be one of the best things that have come from my kitchen. I realize that the more I say that, the more I lose my credibility. Maybe it’s just because I love food so much – so everything is goooooooooooooooooooood to me. But, I’ve even tried this recipe on a few friends and it passes the test every time. One of my very good friends has to freeze half the batch so she doesn’t eat them all herself – I would have that same problem if I didn’t have two little ones with sticky fingers. 😉
These are full of great, nutritious foods that will start your day off right. And what’s better than saying “Come on kids! I made cookies for breakfast!” This batch makes four large cookies – which will feed me and my two youngsters. However, I do serve them with smoothies and fruit. If I didn’t, I know I WOULD eat all four. Feel free to make the cookies smaller – I just like big cookies. Go big or go home.
These are great plain – that’s how Andy likes them. They’re also good dipped in yogurt, Annie’s choice…she’s a dipper. For me, I slather them with butter. Because I’ll butter anything that will stand still.
Change it up and use chocolate chips or craisins (dried cranberries) instead of raisins. Be creative!
Oatmeal Raisin Breakfast Cookies
- 1 cup rolled oats
- 1/2 cup oat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1 egg
- 3 tbsp honey
- 1/4 cup Greek yogurt
- 1/4 cup chopped nuts
- 1/4 cup raisins or dried cranberries
- Combine oats, flour, baking powder, cinnamon, and nutmeg.
- Stir in vanilla, egg, honey, and yogurt.
- Fold in nuts and raisins.
- Spread into 4 large cookie shapes on a parchment lined baking sheet.
- Bake at 375 for 6-10 minutes or until done. It will depend on how thick you make your cookies.