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Apple Cinnamon Breakfast Oat Cookies
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Recipe by The Real Food Dietitians

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They've combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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Apple Cinnamon Breakfast Oat Cookies

Enjoying cookies for breakfast seems a bit decadent but don’t worry, these breakfast cookies are both healthy and decadent. They are freezer-friendly and make an excellent option for breakfast on-the-go or an afternoon snack.

15 MIN PREP
15 MIN COOK
30 MIN TOTAL
10 servings
Ingredients
1 ¼ cup old-fashioned rolled oats
¾ cup quick-cooking oats
A bowl of whole wheat flour.
2 tablespoons ground flax seed
A bowl of whole wheat flour.
Ground Cinnamon
½ teaspoon cinnamon
Ground Cinnamon
Two nutmegs with ground nutmeg on the side.
¼ teaspoon nutmeg
Two nutmegs with ground nutmeg on the side.
A piece of ginger root.
¼ teaspoon ground ginger
A piece of ginger root.
½ teaspoon baking powder
A small bowl of salt.
½ teaspoon table salt
A small bowl of salt.
2 Organic Valley Eggs, beaten
⅓ cup plain yogurt
A glass bottle of maple syrup.
¼ cup pure maple syrup
A glass bottle of maple syrup.
A small bottle of vanilla extract.
1 teaspoon pure vanilla extract
A small bottle of vanilla extract.
¼ cup Organic Valley Cultured Butter, softened
dried apples
⅓ cup chopped dried apple rings
dried apples
raisins
⅓ cup raisins (optional)
raisins
walnuts
½ cup walnuts, toasted and chopped (optional)
walnuts

Directions

Preheat oven to 350 F. Line a baking sheet with parchment paper, set aside.
In a large bowl, mix together the oats, ground flax, cinnamon, nutmeg, ginger, baking powder and salt.
In another bowl, combine the eggs, yogurt, maple syrup and vanilla extract. Whisk. Add egg mixture and softened butter to the dry ingredients and stir until well combined.
Fold in dried apples, raisins and walnuts.
Scoop the cookie dough with a ¼ cup measuring cup and drop onto baking sheet. Flatten to about ½-inch thickness.
Bake cookies for 15 minutes or until cooked through and edges are golden brown and slightly crisp. Transfer to a wire rack to cool before storing in an airtight container. Pro tip: Store in an airtight container in the fridge for up to 1 week. This recipe is perfect for weekend meal preps and is freezer-friendly.
© The Real Food Dietitians 2024. All rights reserved.
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