When I think of healthy breakfast I think of smoothies, healthy muffins, sprouted toast with coconut oil and natural nut butter, yogurt with healthy granola, cookies…wait, cookies? Yup!
I recently discovered a recipe for Healthy Breakfast Cookies that taste good, and are full of the breakfast staples: bran flakes, oats, milk, Greek yogurt and eggs. My 2-year old son loves them, and so do I. They’re high in fibre, protein and naturally sweetened with honey. They’re the perfect healthy breakfast to grab when you’re on the go!
Healthy Breakfast Cookies
Makes 15 – 20 large cookies
3 cups Nature’s Path Heritage Flakes, crushed (when crushed, it equals 2 cups)
2 cups oats
2 tbsp. flaxseed
1-2 tbsp. cinnamon
½ cup plain Greek yogurt
1 cup unsweetened applesauce or mashed banana
1 tsp. vanilla extract
½ cup raw, unpasteurized honey
1 large free-from or organic egg
½ cup unsweetened nut milk
1 tsp. baking soda
1 tsp. baking powder
¾ cup organic raisins*
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. In a medium bowl, combine bran flakes, oatmeal, flaxseed and cinnamon. Mix well and set aside.
In a large bowl, combine yogurt, applesauce, vanilla, honey, egg and milk. Mix well. Add baking soda and baking powder and mix well. Gradually add the cereal-oatmeal mixture to the yogurt mixture and stir after each addition. Fold in the raisins.
Scoop 1/4 cup of the mixture onto the prepared baking sheet. Lightly press down to flatten. Bake in the preheated oven for 18-20 minutes. Let cool on baking rack and store in fridge for 1 week or in the freezer for 3 months.
*Other possible additions: berries, chopped peach, shredded carrots or zucchini.
Recipe adapted from Pip and Debbie