Vegetarian | Vegan | Gluten Free* | Freezable | Children-Friendly | Under 30 Minutes
15-18 (depending on size of cookie)
30 total (10 preparation, 20 baking)
Per Serving: (1 Cookie per serving) Calories: 65, Carbs: 14, Fat: 1, Protein: 2, Sodium: 3, Sugar: 4.
If *gluten free, use gluten free oatmeal. Feel free to add chocolate chips, peanut butter chips, chopped pecans/walnuts, raisins, blueberries, etc...
I make these Oatmeal Breakfast Cookies every week. While my husband and I enjoy them, my toddler LOVES them! When my little love enjoys something that is both healthy and easy for me to make, it’s as if the stars align! Plus, this is an easy breakfast for me to put on the highchair while I am getting things done and improves hand-eye coordination.
These Oatmeal Breakfast Cookies are also the perfect breakfast when you are on-the-go. They make a great snack, too. While you can freeze them, I have only done that once, as my family usually eats them up before I can pop them in the freezer. If you do decide to freeze, try to defrost them in the oven, as the microwave can make them mushy.
I adapted this recipe from KyleeCooks recipe for Healthy Cranberry Oatmeal Breakfast cookies. Compared to that recipe, I use more cinnamon and some flax seed meal for extra Omega-3 essential fatty acids and fiber and while my recipe does not have anything "extra" like cranberries, you can feel free to add chocolate chips, peanut butter chips, chopped pecans/walnuts, raisins, blueberries, etc..
This is a perfect recipe to get your children involved. While my love is still a little too young to really help, I show him the ingredients, explain what I am doing as I go along, how much time is left on the oven and once they are ready, he is my official Oatmeal Breakfast Cookie taste tester!
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