Oatmeal Trail Mix Cookies Breakfast to Go
Start your day with a burst of wholesome energy with these Oatmeal Trail Mix Cookies – the ultimate breakfast-to-go solution! Packed with old-fashioned oats, crunchy nuts, chewy dried fruits, and optional chocolate chips for a hint of indulgence, these cookies strike the perfect balance between nutrition and flavor. Infused with a touch of cinnamon and vanilla, and lightly sweetened with brown sugar, they’re soft, hearty, and satisfying. In just 15 minutes of prep time, you can whip up a batch of these portable breakfast cookies, ideal for busy mornings, hiking adventures, or a guilt-free snack during the day. Kid-friendly and easily customizable with your favorite trail mix ingredients, these cookies are a must-try for anyone seeking a delicious and convenient start to their day!
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Recipe Information
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.5 cup light brown sugar, packed
- 0.25 cup granulated sugar
- 2 pieces large eggs
- 1 teaspoon pure vanilla extract
- 0.5 cup chopped unsalted nuts (e.g., almonds, walnuts, or pecans)
- 0.5 cup dried fruits (e.g., raisins, cranberries, or chopped apricots)
- 0.5 cup chocolate chips or chunks (optional)
- 0.25 cup seeds (e.g., sunflower seeds or pumpkin seeds)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the sugar and butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Gently fold in the nuts, dried fruits, chocolate chips (if using), and seeds with a spatula until evenly distributed.
Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they'll firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage. Enjoy as a quick breakfast or snack on the go!
Nutrition Facts
Calories |
3922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.6 g | 252% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2682 mg | 117% | |
| Total Carbohydrate | 495.6 g | 180% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 250.8 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 480 mg | 37% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2508 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
