Yummy Toasty Oat Cakes Crunchy Breakfast Cookies
Start your day with the irresistible crunch of Yummy Toasty Oat Cakes Crunchy Breakfast Cookies! Packed with toasted rolled oats, warm cinnamon, and a touch of honey, these wholesome cookies strike the perfect balance between indulgence and nutrition. Nutty almonds (or walnuts) and chewy raisins (or tangy dried cranberries) add layers of flavor and texture, while the optional dark chocolate chips take them to dessert-worthy territory. Quick to prepare and ready in under 40 minutes, these versatile treats are ideal as a grab-and-go breakfast, an energy-boosting snack, or a guilt-free dessert. Plus, they stay fresh all week long, making them a time-saving favorite for busy mornings or meal prep enthusiasts. Perfect for lovers of crunchy oats and wholesome ingredients, these cookies will quickly become your go-to recipe for a satisfying, homemade treat.
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Recipe Information
Ingredients
- 2 cups rolled oats
- 1 cup all-purpose flour
- 0.75 cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.25 cup honey
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cup chopped almonds or walnuts
- 0.5 cup raisins or dried cranberries
- 0.25 cup dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Spread the rolled oats evenly on a separate baking sheet and toast them in the oven for 5-7 minutes, or until lightly golden and fragrant. Allow the oats to cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, baking powder, ground cinnamon, and salt.
Pour the cooled, toasted oats into the dry mixture and stir until well combined.
In a medium bowl, whisk together the melted butter, honey, vanilla extract, and egg until smooth.
Mix the wet ingredients into the dry ingredients, stirring until the dough starts to come together.
Fold in the chopped almonds (or walnuts), raisins (or dried cranberries), and chocolate chips (if using) until evenly distributed.
Scoop out about 2 tablespoons of dough per cookie and shape into flattened rounds. Place them on the prepared baking sheet, leaving an inch of space between each cookie.
Bake in the preheated oven for 15-20 minutes, or until the cookies are golden and firm to the touch.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, store your Yummy Toasty Oat Cakes Crunchy Breakfast Cookies in an airtight container for up to a week. Enjoy as a grab-and-go breakfast, snack, or treat!
Nutrition Facts
Calories |
3652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.3 g | 209% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1815 mg | 79% | |
| Total Carbohydrate | 516.8 g | 188% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 284.9 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 526 mg | 40% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2532 mg | 54% | |
*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.
