My grandson is staying with us this summer and working with his dad. They are always in a hurry to leave, not time for a meal and I say, the boys have to have something to fuel his day. I wanted a pack-n-go breakfast and found this recipe. I also wanted something that was (DF) Dairy Free and (GF) Gluten Free and this fits both categories. I am told they are really good and they shared the first batch. ( I love that)
These would pack up nicely for school lunches, going to work, in the car or after school snacks.
My recipe was adapted I was out of raisins and decided to try bits of chopped apples, “They worked great”! Also noted in the Nutrition Facts. When baking be sure to use the muffin pan, as I tired a couple on parchment paper and they spread.
»These are easy to make;
Muffin tin for baking instead of dropping on cookie sheet
»And they can be changed up by adding different ingredients such as
»They are very healthy with no refined sugar, preservatives, they have the added dose of Omega 3 with the addition of Chia Seeds
Doesn’t it make sense if you are going to eat something for breakfast that it both tastes good and is healthy?
»They taste great
These are a chewy cookie and fill you up
»You could make a double a batch put them in Ziplock bags and freeze them or keep in fridge for snacks and lunches.
- 2 1/2 cups rolled oats (Be sure to choose gluten free oats if GF is of concern)
- 1/2 tsp salt
- 1/2 tsp aluminum free baking powder
- 1 tsp ground cinnamon
- 2 Tbsp chia seeds
- 2 eggs
- 1/2 c coconut milk (not light)
- 1/2 c liquid virgin coconut oil
- 1/2 c + 2 Tbsp pure maple syrup (divided)
- 1/2 tsp pure vanilla extract
- 2/3 c dried fruits, nuts, chocolate chips, etc.)
- Preheat oven to 375 degrees. Use clean fingers or a paper towel to coat 12 muffin tins with liquid coconut oil. Set aside.
- In a large mixing bowl, stir together the first five ingredients (oats through chia).
- Make a well in the center of the bowl, add the two eggs and use a whisk to gently beat these without incorporating into the dry mixture.
- Add remaining ingredients, reserving 2 Tbsp of the maple syrup for later, to the whisked egg, stirring together, then incorporating into the surrounding dry ingredients.
- When all is well blended, use a spoon to fill each muffin tin with batter. Bake for 20-25 minutes, or until firm. Tops will not brown much.
- In order for the tops of these cookies to have a pretty brown color, once removed from oven, lightly brush the tops with 2 Tbsp maple syrup, then broil for 1-2 minutes to form a golden surface. This is up to you and a suggestion.
Disclaimer: I made these cookies using a recipe from Back To The Book Nutrition, the recipe ingredients where only modified slightly, the directions I modified when I made them. The pictures are mine from when I baked them. And to read the complete recipe with all the details I suggest you stop by Back To The Book Nutrition-Oatmeal Raisin Cookies Muffins
For this recipe I did an analysis for nutrition, I use Caloriecount.com Heres another Breakfast Bar from Little House Living //
This one is made with pumpkin puree, wheat flour and flaxseed