27 July, 2014
Ultimate Breakfast To Go
So many people are making overnight oats these days; or some version of them. I too am a big fan because, one, they are easy to make, two, you can create so many different flavors, and three, they are easy to take on the go.
I wanted to turn overnight oats into a hand held breakfast that didn’t need utensils or even a napkin. The ultimate breakfast on the go!
The way I see it, there are two types of people. The ones that get up early and have adequate time to make coffee, prepare breakfast, and sit down with a newspaper and enjoy it all before heading out the door. Then there are the people that like to sleep in till the last possible second and rush out the door while just barely having time to brush their teeth.
I am definitely more along the lines of the second scenario. But in order to get as much sleep as possible and still eat a real food diet it takes some prep. I pack my lunch, set out my clothes, and make sure I have a nourishing breakfast to take with me.
These breakfast cookies are the perfect to go breakfast, or snack, because you can safely eat them while driving, walking to school, or while waiting at the bus stop. Like overnight oats they contain whole grains, healthy carbohydrates, and no refined sugars. Plus you can make them in so many different flavors.
Make a large batch to have all week and even freeze the leftovers for later.
Ingredients
- 2 cups rolled oats
- 2 large bananas peeled ( about 1 cup mashed)
- 1 tsp cinnamon ground
- 1 tsp vanilla extract or powder
- 1/4 cup raisins or dried currants
- 1/4 chopped walnuts or pecans
- 1/2 cup shredded carrots I used the carrot pulp from my juicer
- 1/4 cup shredded unsweetened coconut optional
Instructions
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Preheat oven to 350 degrees.
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In a large bowl mash the bananas.
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Mix in the rest of the ingredients until combined.
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On a lined baking sheet scoop 1/2 cup of the mixture and flatted slightly with damp fingers into a cookie shape.
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Bake 15-18 minutes until set.
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Let cool.
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Store in the fridge in an airtight container for 5 days.
Recipe Notes
*choose organic ingredients when possible.
9 Comments
Do u have a calorie count for carrot breakfast cookies please
I don’t like to post calorie content. Ingredients are much more important. You can always plug the information into my fitness pal if you are interested. https://theorganicdietitian.com/why-i-dont-read-nutrition-facts-ingredients-are-1/
This recipe looks delicious.
I always appreciate when the nutritional information is included in a recipe as it a time saver. My husband is an insulin depended diabetic so the carbohydrate content of a serving of the recipe is most important. I do not usually have the time to do the research to figure the carbs in each ingredient. Therefore I tend to skip recipes without the nutrition info listed.
I completely understand where you are coming from. Know that I don’t usually include nutrition facts since I care much more about the ingredients list in foods. I did a quick calculation and I estimate there to be about 18 grams of carb per cookie. Please know that this is just an estimation and ingredients may differ. I hope you enjoy!
This was delicious! Super simple and healthy. Loved it as a morning snack when I needed something to eat before lunch.
These were amazing! I left out the nuts since I didn’t have any and added extra raisins and they turned out so tasty! Will be making again!
I am so glad you love them!
Question. How many cookies does this make? I know it says 8 servings but wasn’t sure if it was one cookie per serving. Going to try to make this soon and was curious.
The recipe is for 1 cookie per serving