Rise and Shine Oatmeal Breakfast Cookies

Recipe Introduction: Rise and Shine Oat Breakfast Cookies

Fancy a treat you can actually feel good about? These Oat Breakfast Cookies are just the ticket. Honestly, who wouldn't want to start their day with something that tastes like a cookie but fuels you like a proper breakfast?

Quick Hook

Ever wondered if you could have cookies for breakfast? Here’s how!. These healthy oatmeal breakfast cookies are soft, chewy, and packed with wholesome goodness. They are basically a guilt free indulgence.

Brief Overview

Inspired by classic oatmeal cookies , these babies are levelled up for breakfast. They’re a grab and go breakfast cookies option, perfect for busy mornings.

Makes about 16 cookies and takes about 35 minutes.

Main Benefits

Loaded with fibre and healthy fats, these breakfast cookies healthy are a nutritional powerhouse. Serve them for a quick breakfast, or as an afternoon snack.

What makes them special? They taste amazing and they are good for you. Plus, the kids will love them!

So, what do you need to make these little bites of joy?

Rise and Shine Oat Breakfast Cookies: Ingredients & Equipment

So, you're ready to make these Rise and Shine Oat Breakfast Cookies ? Awesome! These aren't your average biscuits, they're grab and go breakfast cookies .

These are the perfect way to kickstart your day! I promise they'll become a new favourite. Let's dive into what you'll need.

It´s similar to Baked Oatmeal Breakfast Bites

Main Ingredients: The Breakfast Dream Team

Here's what you'll need. No crazy hard-to-find stuff, promise!

• Rolled Oats: 1 ½ cups (150g) . Go for the old-fashioned kind, not instant. They give the best texture.
• All-Purpose Flour: 1 cup (125g)
• Baking Powder: 1 teaspoon
• Baking Soda: ½ teaspoon
• Ground Cinnamon: ½ teaspoon
• Salt: ¼ teaspoon
• Unsalted Butter: ½ cup (1 stick, 113g) , softened.
• Light Brown Sugar: ½ cup (100g) , packed. Trust me, the brown sugar adds that lovely chewy oatmeal breakfast bars texture
• Granulated Sugar: ¼ cup (50g)
• Large Egg: 1
• Vanilla Extract: 1 teaspoon
• Dried Cranberries: ½ cup (85g) . You can also sub in raisins.
• Chopped Walnuts: ½ cup (50g) , optional.

For the key ingredients like the oats and butter, quality matters! Look for oats that are plump and smell fresh.

Softened butter should be easy to press. It shouldn't be melted or greasy.

Seasoning Notes: Spice it Up!

Cinnamon is a must. It makes these healthy oatmeal breakfast cookies extra cosy. A touch of vanilla brings out the sweetness.

If you are not too keen on Cinnamon you can substitute with nutmeg or Cardamom. These cookies can be breakfast cookies healthy and tasty.

Equipment Needed: Keep it Simple

You don't need a fancy kitchen. Honestly.

• Large Mixing Bowl
• Electric Mixer (Handheld or stand mixer)
• Measuring Cups and Spoons
• Baking Sheets
• Parchment Paper or Silicone Baking Mats
• Cookie Scoop (optional)

Don't have parchment paper? No worries. Just grease the baking sheets really well. A fork can sub for a whisk. Get the kids involved - these are great kid-friendly breakfast cookies !

Rise and Shine Oat Breakfast Cookies

These Rise and Shine Oat Breakfast Cookies are your new best friend. Honestly, what's better than a cookie for breakfast? This isn't just any cookie.

Think of it as a power packed, grab and go breakfast cookie masquerading as a treat. We're taking the humble oatmeal cookie and turning it into something totally acceptable to eat before noon.

These Healthy Oatmeal Breakfast Cookies will kick start your day right! Let's dive in.

Level of Cookiness: Easy Peasy

Even if your baking skills are a bit... rustic , you can nail this. The method is much like every other cookie recipe you will find.

Timing is Everything:

• Prep Time: About 20 minutes.
• Baking: 12- 15 minutes.
• Total Cookie Joy: In less than 35 minutes .

Makes: About 16 cookies

Getting Your Act Together: Prep Steps

Mise en place is key here! Get everything measured out and chopped. Having all your ingredients ready to go will save you a ton of time.

For real. Soften that butter! It needs to be soft , not melted. Think spreadable. And hey, preheat your oven to 375° F ( 190° C) .

Safety first, folks! Use oven mitts.

Let's Get Baking: step-by-step Process

1. Oven Ready: Preheat your oven to 375° F ( 190° C) and line those baking sheets with parchment paper. Say goodbye to scrubbing later.
2. Dry Squad Assemble: In a bowl, whisk together 1 ½ cups (150g) rolled oats , 1 cup (125g) flour , 1 teaspoon baking powder , ½ teaspoon baking soda , ½ teaspoon cinnamon , and ¼ teaspoon salt .
3. Butter Up: Cream together ½ cup (1 stick, 113g) softened butter , ½ cup (100g) brown sugar , and ¼ cup (50g) granulated sugar until light and fluffy.
4. Egg-cellent Addition: Beat in 1 large egg and 1 teaspoon vanilla extract .
5. Mix It Up: Gradually add the dry ingredients to the wet ingredients. Careful not to overmix, no one wants a tough cookie.
6. Mix-In Magic: Fold in ½ cup (85g) dried cranberries and ½ cup (50g) chopped walnuts (if using).
7. Scoop and Drop: Use a spoon or a cookie scoop to drop rounded tablespoons of dough onto your prepared baking sheets.
8. Bake Time: Bake for 12- 15 minutes , or until the edges are golden brown.
9. Cool Down: Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Trust me, they're worth the wait.

Pro-Level Cookie Ninja Tips

• Don't Overmix! Overmixing equals tough cookies. Just combine until everything is barely mixed together.
• Soft Butter is Life. Seriously, it makes all the difference.
• make-ahead! You can make the dough ahead of time and store it in the fridge for a day or two. Perfect for a busy week.

I remember one time I tried to rush the cooling process and ended up with a melted mess. Lesson learned! Let those healthy oatmeal cookies cool down properly.

These aren’t just any oatmeal breakfast cookies . They're a little slice of happiness. Enjoy!

Now, let's talk about those other names these cookies go by: Chewy Oatmeal Breakfast Bars - because sometimes you just want a bar, right? And for the little ones, these are totally Kid-Friendly Breakfast Cookies .

Recipe Notes for Rise and Shine Oat Breakfast Cookies

Alright, let's dive into the nitty gritty of these delicious oat breakfast cookies . Honestly, it's all about those little tweaks and tricks to make them perfect .

Trust me, I've had my fair share of cookie fails burnt bottoms, rock hard centres... you name it! But now? I'm a Breakfast Cookie Recipe boss!

Serving 'Em Up Like a Pro

• Think about presentation. A few cookies on a plate, maybe with a drizzle of honey? Fancy.
• These Grab and Go Breakfast Cookies are great with a cold glass of milk. Or a strong cup of coffee.
• Try them with a side of fresh berries. It’s like, a balanced breakfast, kinda!

Storing Secrets

• These Healthy Oatmeal Cookies will keep in an airtight container at room temperature for a few days.
• Want to keep them longer? Pop them in the fridge for up to a week.
• For long term storage, freeze them! Just wrap them well, and they'll be good for a month or two. Then, just defrost and warm them up for a tasty treat.

Variations on a Theme

• Feeling adventurous? Use gluten-free flour for a gluten-free version of these Healthy Oatmeal Breakfast Cookies .
• Swap out the cranberries for blueberries. The seasonal ingredient swaps make them even more awesome.
• You can also use golden raisins instead of cranberries.

Nutrition Nuggets

• Each of these Wholesome Breakfast Treats comes in at around 150-175 calories.
• You also get a decent dose of fiber and protein.
• Think of these Kid-Friendly Breakfast Cookies as a slightly less-naughty way to start the day!

So, there you have it. All my secrets for making these Rise and Shine Oat Breakfast Cookies a total success. Don't be afraid to experiment and make them your own. Happy baking!

Frequently Asked Questions

Can I make these oat breakfast cookies ahead of time?

Absolutely! The cookie dough can be prepared and stored in the refrigerator for up to 2 days. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out. You can also freeze the dough for up to a month; let it thaw in the fridge overnight before baking.

Talk about being organised - you will be the bee's knees!

How should I store my oat breakfast cookies to keep them fresh?

To keep your oat breakfast cookies fresh, store them in an airtight container at room temperature. They should stay delicious for up to 3-4 days. If you live in a humid environment (think somewhere like Cornwall), adding a piece of bread to the container can help absorb excess moisture and keep the cookies from getting soggy.

I'm not a big fan of cranberries, can I substitute them in these oat breakfast cookies?

Definitely! Feel free to swap out the dried cranberries for other dried fruits like raisins, chopped dates, or even dried blueberries. You could even try some chopped dried apricots for a bit of zing.

Get creative and use what you have on hand - consider it a "Great British Baking Show" challenge, but in your own kitchen!

Are these oat breakfast cookies healthy? What's the nutritional breakdown?

These cookies are designed to be a healthier breakfast option compared to many processed snacks. They contain oats which provide fiber, and you can control the amount of sugar used. Each cookie is approximately 150-175 calories, with 3-4g protein, 7-9g fat, 18-22g carbohydrates, 2-3g fiber, and 8-10g sugar.

Remember, these are just estimates and depend on the exact ingredients you use.

My cookies came out flat - what did I do wrong when making my oat breakfast cookies?

A few things could contribute to flat cookies. Make sure your butter wasn't too soft or melted when you creamed it with the sugar; it should be softened, but still hold its shape. Also, double check that your baking powder and baking soda are fresh, as they are the leavening agents that help the cookies rise.

Chilling the dough for 30 minutes before baking can also help prevent spreading.

Can I make these Rise and Shine Oatmeal Breakfast Cookies gluten-free or vegan?

Yes, you can absolutely adapt these cookies to be gluten-free or vegan! To make them gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose blend. For a vegan version, use a vegan butter substitute and replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken) to keep your cookies both gluten-free and tasty!