Raspberry Almond Oat Breakfast Cookies Recipe
Introduction
Start your day with these delightful Raspberry Almond Oat Breakfast Cookies. They combine wholesome oats, crunchy almonds, and sweet raspberries, perfect for a quick and nutritious morning treat.
Ingredients
- 1 cup oats
- 1/2 cup almonds, chopped
- 1/2 cup fresh raspberries
- 1/4 cup honey
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a mixing bowl, combine the oats, chopped almonds, and fresh raspberries gently to avoid crushing the berries.
- Step 3: Drizzle the honey over the mixture and stir until all ingredients are evenly coated.
- Step 4: Scoop spoonfuls of the mixture onto the prepared baking sheet, shaping them into cookies.
- Step 5: Bake for 15-18 minutes or until the cookies are set and lightly golden around the edges.
- Step 6: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra flavor, add a pinch of cinnamon or a splash of vanilla extract to the mix.
- Substitute fresh raspberries with dried ones for a chewier texture and longer shelf life.
- Use maple syrup instead of honey for a vegan-friendly option.
- Try adding chia seeds or flaxseeds for an added nutritional boost.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the refrigerator for up to one week. Reheat gently in a microwave or enjoy them cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, but be sure to thaw and drain them well to prevent excess moisture, which can affect the texture of the cookies.
Are these cookies gluten-free?
They can be if you use certified gluten-free oats. Otherwise, regular oats may be cross-contaminated with gluten.
PrintRaspberry Almond Oat Breakfast Cookies Recipe
These Raspberry Almond Oat Breakfast Cookies are a nutritious and delicious way to start your day. Packed with wholesome oats, crunchy almonds, and sweet raspberries, they offer a perfect balance of flavors and textures. Naturally sweetened with honey, they make for a healthy on-the-go breakfast or snack option.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup almonds, chopped
- 1 cup fresh raspberries
Wet Ingredients
- 1/4 cup honey
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it is ready for baking the cookies.
- Mix Ingredients: In a large bowl, combine the rolled oats, chopped almonds, and fresh raspberries gently to avoid crushing the berries. Drizzle in the honey and mix everything until well combined and sticky enough to hold together when formed into cookies.
- Form Cookies: Using your hands or a spoon, shape the mixture into small cookie-sized portions and place them evenly spaced on a parchment-lined baking sheet.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for approximately 15-20 minutes or until they are set and golden on the edges.
- Cool and Serve: 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. Enjoy warm or store in an airtight container for later.
Notes
- Use fresh raspberries for the best texture and flavor; frozen raspberries can make the mixture too wet.
- To add extra sweetness or flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For added protein, you can mix in a scoop of your favorite protein powder with the oats.
Keywords: breakfast cookies, raspberry almond cookies, healthy breakfast, oat cookies, honey sweetened, gluten free breakfast
