Raspberry Almond Oat Breakfast Cookies are a perfect combination of wholesome ingredients like rolled oats, almonds, and fresh raspberries. These cookies are packed with nutrients, making them an excellent choice for a quick breakfast or a healthy snack. With a satisfying crunch from the almonds and a burst of sweetness from the raspberries, these cookies provide the perfect balance of flavor and texture. The coconut oil and honey (or maple syrup) add natural sweetness and a touch of richness, making these cookies both nourishing and delicious. Whether you're on the go or enjoying a relaxed breakfast at home, these raspberry almond oat cookies will give you the energy boost you need to start your day right.
Raspberry Almond Oat Breakfast Cookies are a healthy and delicious way to start your day. These cookies combine the hearty texture of rolled oats with the sweet burst of fresh raspberries and the nutty crunch of almonds. Whether you’re looking for a grab-and-go breakfast or a wholesome snack, these cookies are a great choice. They’re naturally sweetened with honey or maple syrup, making them both nutritious and satisfying.
Now, let’s take a look at the ingredients you’ll need to create these flavorful breakfast cookies.
INGREDIENTS
- Rolled Oats: 1 1/2 cups of rolled oats provide the base for these cookies, adding fiber and a chewy texture.
- Almond Meal: 1/2 cup of almond meal brings a slightly nutty flavor and helps bind the ingredients together.
- Chopped Almonds: 1/4 cup of chopped almonds add a crunchy texture and extra almond flavor to the cookies.
- Baking Powder: 1/2 teaspoon of baking powder gives the cookies a bit of lift and keeps them from being too dense.
- Salt: A pinch of salt enhances the sweetness of the other ingredients and balances the flavors.
- Coconut Oil: 1/2 cup of melted coconut oil provides healthy fats and keeps the cookies moist.
- Honey or Maple Syrup: 1/4 cup of honey or maple syrup adds natural sweetness to the cookies, making them a nutritious treat.
- Vanilla Extract: 1/2 teaspoon of vanilla extract enhances the flavors and adds a subtle sweetness.
- Fresh Raspberries: 1/2 cup of fresh raspberries brings a burst of tart-sweet flavor to each bite.
- Dried Cranberries (Optional): 1/4 cup of dried cranberries add extra sweetness and a chewy texture if you choose to include them.
INSTRUCTIONS
- Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Step 2: Mix the Dry Ingredients
- In a large bowl, combine 1 1/2 cups of rolled oats, 1/2 cup of almond meal, 1/4 cup of chopped almonds, 1/2 teaspoon of baking powder, and a pinch of salt. Stir the dry ingredients together until well-mixed.
- Step 3: Mix the Wet Ingredients
- In a separate bowl, whisk together 1/2 cup of melted coconut oil, 1/4 cup of honey or maple syrup, and 1/2 teaspoon of vanilla extract. Stir until the mixture is smooth and well combined.
- Step 4: Combine Wet and Dry Ingredients
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently until everything is fully combined, making sure that the oats are coated with the liquid mixture.
- Step 5: Fold in Raspberries and Cranberries
- Carefully fold in 1/2 cup of fresh raspberries and 1/4 cup of dried cranberries (if using). Be gentle while mixing to avoid crushing the raspberries too much. You want the raspberries to stay whole as much as possible.
- Step 6: Shape the Cookies
- Scoop about 1 tablespoon of dough for each cookie and place them on the prepared baking sheet, leaving a little space between each one. Gently flatten the cookies with the back of a spoon.
- Step 7: Bake the Cookies
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies are firm to the touch.
- Step 8: Cool and Serve
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these healthy, delicious breakfast cookies warm or at room temperature.
Serving and Storage Tips
- Serve these Raspberry Almond Oat Breakfast Cookies fresh out of the oven or once they have cooled. They are perfect as a grab-and-go breakfast or a healthy snack throughout the day.
- For a bit of extra texture, you can sprinkle a few extra chopped almonds on top of the cookies before baking.
- Pair these cookies with a cup of coffee or tea for a delightful and filling breakfast.
- To store, place the cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days. If you want to make a larger batch, you can also freeze the cookies for up to 2 months. Just thaw them at room temperature before serving.
Helpful Notes
- If you don’t have almond meal, you can make your own by pulsing raw almonds in a food processor until finely ground.
- Feel free to substitute other fresh berries, such as blueberries or blackberries, if raspberries aren’t available.
- For a vegan option, make sure to use maple syrup instead of honey to keep the cookies dairy-free and plant-based.
Tips from well-known chefs
- Ina Garten: Always use fresh berries for the best flavor, and don’t be afraid to add a splash of lemon zest to enhance the brightness of the cookies.
- Gordon Ramsay: Toast the almonds lightly before chopping and adding them to the dough for an extra layer of flavor.
- Rachael Ray: For an added crunch, try tossing in some chia seeds or flaxseeds to boost the nutritional content of the cookies.