These back to school breakfast cookies have no refined flour and no added sugar, making them a great alternative to sugary cereals on busy mornings. Banana-bound whole grain “cookies” packed with chocolate, hazelnut, and cherry flavors will make breakfast feel like a decadent dessert. Bake a big batch on the weekend, so you’ll have them ready for the week ahead.
Happy Friday! I recently entered a contest held by Food & Nutrition magazine, and I wanted to share my entry with you in today’s post.
To participate, I had to put my unique spin on this recipe for morning glory breakfast cookies. This recipe is essentially portable servings of oatmeal with some fruits, vegetables, nuts, and seeds included. I love that these “cookies” contain no added sugar, no added oil, and no refined flour.
No time to cook on rushed weekday mornings? Prepare this recipe ahead, and your family will have a healthy back to school breakfast. Pair this recipe with a protein like Greek yogurt to help keep you feeling full until lunchtime.
(Quick side note: I do not have control over the ad content on this website. I’ve occasionally noticed ads for ultra-processed foods that I would not recommend as dietary mainstays. On the other hand, I’ve also seen some great products pop up!)
The dried fruits here are fine for those who need a concentrated source of energy, such as children who might have trouble eating enough before school. However, adults should keep in mind that over-consuming dried fruit can hinder weight loss goals. Choose hot oatmeal topped with chopped fresh fruit instead if you tend to overeat foods packaged in cookie form.
Have you tried cacao nibs?
I had a bit of fun including some unusual ingredients in this recipe to change up the flavor profile. Cacao nibs are gently crushed cacao beans that provide a wonderful chocolate flavor to recipes. They contain no added sugar and should be added to recipes in small amounts since they have a bitter flavor.
Cacao nibs tend to be fairly expensive, but I have found that a single bag lasts quite a long time. It might be worth splurging on a bag to experiment with. (Maybe split it with a foodie friend!)
The FDA permits the terms “cacao nibs,” “cocoa nibs,” and “cracked cocoa” to be used interchangeably on food packaging. However, I usually see “cacao” used to indicate less highly processed products.
How about Trader Joe's new multigrain cereal?
The other unusual ingredient I used in this recipe was a new addition to the hot cereal line at Trader Joe’s. This product is a combination of unsweetened whole grain barley, rye, wheat, and oats. Since the grains have been rolled, they cook in a mere 3-5 minutes!
This cereal is an effortless way to incorporate a greater variety of whole grains into your diet in a flash. If you cannot find this product, it is fine to use rolled oats in the recipe below.
And now for the disclaimer…
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The calorie information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be wildly inaccurate, so please don’t sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to this post. Let’s get cooking!
Back to School Breakfast Cookies
breakfast feel like a decadent dessert!
- 1 c rolled whole grains can use rolled oats if no multigrain mix is available
- 1 c mashed ripe banana
- ½ c shredded carrot
- ½ c grated apple can include the peel
- ¼ c chopped hazelnuts
- ¼ c unsweetened shredded coconut
- ¼ c unsweetened dried cherries
- 1 t cinnamon
- 2 T cacao nibs
- Preheat the oven to 350°F. Line your baking sheet with parchment paper.
- Combine all ingredients thoroughly. (How easy is this?)
- Using a ¼-cup measuring cup, drop scoops of dough onto the baking sheet. You will end up with eight scoops. Flatten them slightly into a cookie shape with wet hands.
- Bake for 15 minutes until the cookies are firm enough to hold together.
This is a level 3 recipe (weight maintenance and active lifestyles). Though the calories per "cookie" are low, these are packed with energy-dense ingredients that are easy to overeat. Instead of modifying the recipe, make this into a more filling breakfast by adding more protein. Plain (unsweetened) Greek yogurt or a couple of hard-boiled eggs are two great add-ons. Enjoy!