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Oat, Flax & Raisin Breakfast Cookies

oat, flax & raisin breakfast cookies

The reality of back-to-school is closing in, and I am starting to think about freezer-friendly quick grab-and-go breakfast items, like this hearty breakfast cookie recipe, for my kids.

When I was writing Eat Like a Champion, I developed a recipe for healthy breakfast cookies.

The goal in mind was these would be hearty enough for a young athlete to eat for breakfast, pre-load for their after-school workout, or even use them as part of their recovery nutrition plan.

I think these healthy breakfast cookies are great for all kids, whether an athlete or not. 

fast and nutritious breakfasts for young athletes

They are full of good nutrition, are tasty, and have a stick-to-your-ribs heftiness to them.

Serve them with a glass of milk, some yogurt or a banana to enhance overall nutrition and encourage satiety.

For other breakfast ideas, check out my new E-guide (above)!

These oatmeal breakfast cookies are freezer-friendly so you can make them ahead of time and always have them as an option for your child.

I take them out of the freezer when I get up in the morning and let them defrost while my kids get ready for school. Zap them in the microwave for 15 seconds if your child prefers a warm cookie.

Oh, and P.S….

Your child will never know these breakfast cookies are full of whole grains.

They look and taste like an oatmeal cookie!

Oat, Raisin and Flax Breakfast Cookies

Oat, Raisin and Flax Breakfast Cookies

Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
A high fiber, hearty breakfast cookie for young athletes.

Ingredients

  • 2 sticks of salted butter, softened
  • ¾ cup lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 ½ cups rolled oats
  • 1 cup quick cooking oats
  • 2 eggs
  • ½ cup applesauce
  • 2 cups whole wheat flour
  • 1 cup ground flaxseed
  • 1 teaspoon baking soda
  • 1 ¼ cups raisins

Instructions

Preheat oven to 375 F.

In a large mixing bowl, combine the butter, sugar, vanilla, and cinnamon until smooth.

Add the oats, one type at a time, mixing well after each.

Add eggs and applesauce and mix well.

Add flour, flax, baking soda, and raisins—mix well (dough will be stiff).

Line a baking sheet with parchment paper.

Use a ¼ cup measure to shape and portion the batter; place the cookies on the cookie sheet, evenly spaced.

Press slightly to flatten.

Bake for 10 to 12 minutes or until browned on the edges.

Cool on a wire rack.

Nutrition Information:
Yield: 24 Serving Size: 1 cookie
Amount Per Serving:Calories: 227 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 36mg Sodium: 124mg Carbohydrates: 28g Fiber: 4g Sugar: 11g Protein: 5g
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