Superfood Breakfast Cookies Recipe

Introduction

Start your day with these Superfood Breakfast Cookies, a wholesome and delicious way to enjoy a nutritious treat. Packed with healthy fats, protein, and fiber, these cookies are made with Kodiak® Maple & Brown Sugar Peak Oatmeal, banana, and a mix of nutrient-dense seeds and nuts. Quick and easy to prepare, they bring a better-for-you twist to your morning routine.

Ingredients

• 3 packets Kodiak Maple & Brown Sugar Oatmeal Packets
• 1 banana, mashed (about one medium banana)
• 1 large egg
• 1/4 cup almond or cashew butter
• 3 tablespoons whole milk
• 2 tablespoons pumpkin seeds (shells removed)
• 1 tablespoon chia seeds
• 2 tablespoons cashews, chopped
• 1 tablespoon flax seeds
• 2 tablespoons hemp hearts

Instructions

1. Step 1: Preheat the oven to 350° F. Line a baking sheet with parchment paper.
2. Step 2: In a small bowl, combine the oatmeal packets, mashed banana, nut butter, egg, and milk. Mix well until the banana is fully mashed and the ingredients are thoroughly combined.
3. Step 3: Stir in the pumpkin seeds, chia seeds, chopped cashews, flax seeds, and hemp hearts until evenly distributed throughout the mixture.
4. Step 4: Let the mixture sit for 10 minutes to allow the liquid to absorb into the dry ingredients.
5. Step 5: Using a spoon, scoop the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart. Press each cookie down slightly to form a thick, round shape. The batter should make eight cookies.
6. Step 6: Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden brown on top.
7. Step 7: Remove from the oven and allow the cookies to cool. Store in an airtight container for freshness.

Tips & Variations

• For a nut-free version, substitute the nut butter with sunflower seed butter and omit the cashews.
• Add a handful of dark chocolate chips or dried fruit for extra sweetness and texture.
• If you prefer a crisper cookie, bake for an additional 2-3 minutes, but watch closely to avoid burning.
• Use your preferred plant-based milk if you want to make this recipe dairy-free.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or enjoy thawed at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies ahead of time?

Yes, you can prepare the dough the night before and refrigerate it. Just let it sit at room temperature for a few minutes before baking.

Are these cookies suitable for a gluten-free diet?

These cookies are gluten-free as long as you use certified gluten-free oatmeal packets.

Superfood Breakfast Cookies Recipe

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★★★★★

4.6 from 141 reviews

• Author: Julian
• Total Time: 20 minutes
• Yield: 8 cookies 1x
• Diet: Vegetarian

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Description

Start your day with these wholesome Superfood Breakfast Cookies that combine the rich flavors of Kodiak Maple & Brown Sugar Peak Oatmeal with nutrient-dense seeds and nuts. Each cookie is a perfect balance of sweet and satisfying with healthy fats, protein, and fiber to keep you energized all morning. Easy to prepare and bake, these cookies make a delicious and better-for-you alternative for breakfast on the go.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 3 packets Kodiak Maple & Brown Sugar Peak Oatmeal
• 1 banana, mashed (about one medium banana)
• 1 large egg
• 1/4 cup almond or cashew butter
• 3 tablespoons whole milk

Superfood Mix-ins

• 2 tablespoons pumpkin seeds (shells removed)
• 1 tablespoon chia seeds
• 2 tablespoons cashews, chopped
• 1 tablespoon flax seeds
• 2 tablespoons hemp hearts

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Wet and Base Ingredients: In a small bowl, combine the oatmeal packets, mashed banana, nut butter, egg, and whole milk. Stir thoroughly with a spoon until the banana is fully mashed and the mixture is well blended.
3. Add Seeds and Nuts: Stir in the pumpkin seeds, chia seeds, chopped cashews, flax seeds, and hemp hearts until everything is evenly incorporated into the dough.
4. Let Dough Rest: Allow the mixture to sit for 10 minutes. This resting time lets the liquid absorb fully, helping the dough to bind together better.
5. Shape Cookies: Using a spoon or cookie scoop, place dough scoops onto the parchment-lined baking sheet, spacing them about 2 inches apart. Gently press each scoop down slightly to form thick, round cookies.
6. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until they turn lightly golden brown on top, indicating they are cooked through.
7. Cool and Store: Remove the cookies from the oven and let them cool completely on the baking sheet. Once cooled, store the cookies in an airtight container to maintain freshness.

Notes

• For a nut-free version, substitute nut butter with sunflower seed butter and omit cashews.
• You can swap whole milk for any plant-based milk to make the recipe dairy-free.
• Ensure the banana is ripe for natural sweetness and better binding.
• Feel free to add cinnamon or vanilla extract for additional flavor.
• These cookies keep well stored for up to 3 days at room temperature or can be refrigerated for up to a week.

• Prep Time: 8 minutes
• Cook Time: 12 minutes
• Category: Breakfast & Brunch
• Method: Baking
• Cuisine: American

Keywords: Superfood breakfast cookies, healthy breakfast cookies, baking cookies with oatmeal, nutritious morning cookies, Kodiak oatmeal recipe