fork-and-knife cinnamon oatmeal breakfast cookie with yogurt and fruit

Oatmeal is my spirit food (this is a very official technical term). It often gets a bad rap for being bland, gloopy and—dare I say it—basic, but I’m here to prove all of you soulless oatmeal slanderers wrong.

Oats have the wonderful ability to act as a blank flavor canvas (another very official technical term). They can showcase a wide variety of flavors, both sweet and savory, and cook in no time for a quick and hearty meal. I have been known to eat oatmeal multiple times a day, for breakfast, lunch, dinner, second dinner, and/ or third dinner, in both sweet and savory forms, and at various levels of sobriety (a bowl of oatmeal makes really good drunchies, okay?!).

While I’m sure I will write a post exploring the endless porridge possibilities of oatmeal in the future, today I want to share a delicious alternative to the classic oats-in-a-bowl: the baked oatmeal breakfast cookie.

In this recipe, a few healthy ingredients come together to form the batter for an oatmeal cookie base. After baking, the cookie is topped with yogurt and fruit, giving the finished product a pizza-like effect. I topped mine with clementine slices, caramelized banana, and raspberries, but the oatmeal breakfast cookie truly has limitless potential.

I first saw a recipe like this awhile back on Gillie Houston’s Instagram. Since then, I have adapted it and tweaked it to my tastes; I encourage you to do the same!

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fork-and-knife cinnamon oatmeal breakfast cookie with yogurt and fruit
 
author:
serves: 1
ingredients
  • Coconut oil, for greasing
  • 1 banana
  • 1/2 cup oats
  • 1 Tbsp. almond meal
  • 1 tsp. honey
  • 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. vanilla extract
  • Pinch of salt
  • 2 Tbsp. plain yogurt, fruit of your choice, chia seeds, and tahini, for topping
method
  1. Preheat the oven to 375° F. Grease a small baking sheet with coconut oil.
  2. In a small bowl, mash the banana, then add the oats, almond meal, honey, baking powder, cinnamon, vanilla extract, and salt. Mix well until fully combined. Spoon the oatmeal mixture onto the prepared baking sheet and shape it into a round cookie. Bake for 7 to 8 minutes, until slightly golden and crispy around the edges, then flip and bake for 3 more minutes.
  3. Remove from the oven and let cool slightly before topping with the yogurt, fruit, chia seeds, and a drizzle of tahini.

2 thoughts on “fork-and-knife cinnamon oatmeal breakfast cookie with yogurt and fruit

  1. We make these all the time as small cookies for the boy’s lunch. They think they are eating a cooking, but its just banana and oats 🙂 We make a big batch and an egg! Sometimes I add chocolate chips or raisins.

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