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Oatmeal Raisin Breakfast Cookies

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 instead of raisins. Be creative!

Oatmeal Raisin Breakfast Cookies

  • 1 cup rolled oats
  • ½ cup oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 egg
  • 3 tablespoons honey
  • Âź cup Greek yogurt
  • Âź cup chopped nuts
  • Âź cup raisins

 

  1. Combine oats, flour, baking powder, cinnamon, and nutmeg.
  2. Stir in vanilla, egg, honey, and yogurt.
  3. Fold in nuts and raisins.
  4. Spread into 4 large cookie shapes on a parchment lined baking sheet.
  5. Bake at 375 for 6-10 minutes or until done. It will depend on how thick you make your cookies.

Yield: 4 breakfast cookies


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Comments

  1. Hi Stacy, loved the recipe and I adjusted it for my sister to use for a quick on the go breakfast or snack. I doubled the recipe, subbed half of the oat flour for ground flaxseed, used sliced almonds and crasins. I sprayed a muffin tin and used a 1/4 cup measuring cup to scoop, which made 12 exactly. I pressed the dough into the tins with the bottom of a small cup. I baked at 350 for 12 mins. After cooling a bagged them and froze them for breakfast and snacks on the go!

    Reply

  3. These look delicious Stacy. Plus they’re quite healthy. I’ve pinned to make them later. Thanks for sharing this at the Let’s Get Real Friday Link Party. I hope you’ll join us again this week.

    Reply

  4. Hi Stacy,
    We will just love your Oatmeal Raisin Breakfast Cookie! Thanks so much for sharing with Full Plate Thursday, it is so nice to
    have you with us today. Have a great weekend and come back soon!
    Miz Helen

    Reply

  9. Made this the other day using goji berries since I couldn’t find my raisins (we moved recently) and sliced almonds. We all loved them and devoured them! The next day I made a double batch and they are almost gone. The kids, 3, 2, & 1, all love them for snack time, while me and the husband like them ALL the time!

    Reply

    • You may want to strain the regular yogurt…it won’t be very thick, but it will probably work. Let us know if you try it how it turns out!

      Reply

  12. These look like they are so good and not loaded with sugar. I am definitely going to make them. Thanks for the recipe. By the way, I never did receive the lip balm.

    Reply

  14. I can’t wait to make these!!! They sound great and something perfect for taking to work! I will probably have to hid them from the kids and hubby. Thanks for another great recipe!

    Reply

  15. Stacy these sound so good! Could I sub reg. all-purpose flour for the oat flour? That’s all I have on hand & want to make these tomorrow morning. I love your recipes! Thanks 🙂

    Reply

  16. mmmm sounds good! I love oatmeal raisin cookies!
    Do you use regular oatmeal or quick cooking? Will have to see if I can find oat flour.
    Thanks for the recipe.

    Reply
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