Cranberry Oat Breakfast Cookies

These breakfast ‘cookies’ make for a yummy nutritious snack or quick breakfast on the go!

They also store great in the freezer.

I started making these when I was breastfeeding my first baby for quick easy snacking. To turn these into lactation cookies, just add 3 Tbsp of Brewers Yeast. Now my daughter is 3 yrs old and she loves to snack on them. I just exclude the Brewers Yeast now since it’s not necessary.

Print Recipe

Cranberry Oat Breakfast Cookies

These 'cookies' make a great snack or quick breakfast on the go!

Total Time20 minutes mins

Servings: 12

Ingredients

• 2 1/2 cups rolled oats
• 3/4 cup flour
• 1/4 cup sugar
• 1 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/8 tsp salt
• 3/4 cup milk
• 2 Tbsp pure maple syrup (or honey)
• 1 egg
• 1 tsp vanilla
• 1/2 cup dried cranberries (or raisins)

Instructions

• Preheat oven to 350 degrees F.
• Mix dry ingredients together in medium/large bowl.
• Then mix in wet ingredients. Add cranberries last.
• Scoop onto sheet pan (makes 12 cookies).
• Bake 13-15 minutes.

Notes

Optional: Add 2 Tbsp Flaxseed meal (to add more fiber). If add flaxseed meal, also add 2 more Tbsp of milk.

Lactation Cookies: To turn these into lactation cookies, just add 3 Tbsp of Brewers Yeast.

Substitutes: I used dried cranberries and golden raisins in this recipe and they tasted great!

Sign up for the Traveling Foodie Mom mailing list!

#kidapproved