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Energy-Packed Breakfast Oat Cookies

Wholesome, chewy cookies made with oats, seeds, and dried fruit, perfect for busy mornings or as a nutritious snack.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups organic old fashioned rolled oats A hearty base that adds fiber and texture.
  • 1 cup organic quick oats For extra chewiness and ease of mixing.
  • 1 cup dried fruit of choice (chopped) Can be cranberries, dates, or dried apricots.
  • 1/2 cup raw pumpkin seeds Provide crunch and healthy fats.
  • 1/2 cup raw sunflower seeds Add texture and nutrients.
  • 1/2 teaspoon sea salt Enhances flavors and balances sweetness.
Wet Ingredients
  • 1/2 cup melted ghee (or grass-fed butter, or melted organic unrefined coconut oil) Adds richness and a buttery flavor.
  • 1/2 cup pure maple syrup or raw honey Natural sweeteners that complement the oats.
  • 1 cup mashed ripe banana Binds ingredients and adds moisture and sweetness.
  • 2 large eggs (room temperature) Add structure and richness to the dough.
  • 1 teaspoon vanilla extract Imparts depth of flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a large sheet pan with parchment paper.
  2. In a large mixing bowl, mix the oats, dried fruit, seeds, and sea salt.
Cooking
  1. In another bowl, whisk together the melted ghee, maple syrup, mashed banana, eggs, and vanilla until smooth.
  2. Pour the wet ingredients mixture over the dry ingredients and stir until everything is evenly coated and moist.
  3. Allow the cookie mixture to sit for 5 minutes, then stir again to ensure all ingredients are incorporated.
  4. Take a bit less than 1/4 cup of the mixture and drop it onto the prepared sheet pan. Flatten slightly and shape as desired.
Serving
  1. Place the sheet pan in the oven and bake for 15-18 minutes, until the tops are slightly golden.
  2. Let the cookies cool on the pan. Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to two months.

Notes

These cookies are versatile; try various dried fruits and nuts for customization. They store well and are perfect for meal prep.